Southwest Chicken Alfredo (Printable Version)
Creamy Alfredo meets Southwest flair with seasoned chicken, peppers, and smoky spices in this satisfying fusion pasta.
# What You’ll Need:
→ Chicken & Seasonings
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper sliced
10 - 1 yellow bell pepper sliced
11 - 1 small red onion thinly sliced
12 - 1 jalapeño seeded and finely diced
→ Pasta
13 - 12 oz fettuccine pasta
→ Alfredo Sauce
14 - 2 tablespoons unsalted butter
15 - 3 cloves garlic minced
16 - 1 1/2 cups heavy cream
17 - 1 cup freshly grated Parmesan cheese
18 - 1/2 cup milk
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/4 teaspoon chipotle powder
22 - Juice of 1 lime
→ Garnish
23 - 2 tablespoons fresh cilantro chopped
24 - Lime wedges
# Directions:
01 - Cook fettuccine in salted boiling water according to package directions. Drain and set aside, reserving 1/2 cup pasta water for adjusting sauce consistency.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of chicken breasts.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until cooked through and lightly charred. Remove from pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet, add a drizzle of oil if needed. Sauté red onion, bell peppers, and jalapeño for 4-5 minutes until softened and slightly caramelized. Remove and set aside.
05 - Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic and sauté 30 seconds until fragrant.
06 - Pour in heavy cream and milk. Bring to a gentle simmer, whisking occasionally. Stir in Parmesan cheese, salt, black pepper, and chipotle powder. Cook 3-4 minutes until smooth and slightly thickened.
07 - Add cooked pasta and reserved vegetables to the sauce, tossing to coat. Add a splash of reserved pasta water if sauce is too thick.
08 - Squeeze lime juice over the dish, top with sliced chicken, and garnish with chopped cilantro. Serve with extra lime wedges on the side.
# Top Tips:
01 -
- The smoky spice rub on the chicken creates this beautiful caramelized crust that you normally only get at restaurants
- That lime finish at the end cuts through all the rich creaminess so every bite feels balanced and bright
02 -
- Letting the chicken rest for those 5 minutes keeps all the juices inside instead of running all over your cutting board
- The sauce will thicken as it stands, so do not panic if it looks a little thin in the pan
03 -
- Room temperature cream incorporates more smoothly and is less likely to break or get grainy
- Grate your Parmesan from a wedge instead of buying pre-grated for the smoothest sauce