Description
Southwest Chicken Alfredo is a delightful fusion dish combining creamy Alfredo pasta with zesty southwestern flavors. Tender, spiced chicken breasts are sautéed and tossed with fettuccine in a rich sauce of heavy cream, Parmesan, and spicy pepper jack cheese, enhanced by fire-roasted tomatoes, corn, and fresh cilantro, with a hint of lime juice for brightness. It’s a comforting yet vibrant main course perfect for fans of Tex-Mex inspired twists on classic Italian dishes.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Chicken and Seasoning
- 2 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded pepper jack cheese
Add-ins and Garnish
- 1 cup canned fire roasted diced tomatoes, drained
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Season Chicken: In a bowl, toss the sliced chicken breasts with chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated.
- Sauté Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken slices and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic for about 30 seconds until fragrant but not browned.
- Make Alfredo Sauce: Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer. Stir in the Parmesan and shredded pepper jack cheese until melted and the sauce is smooth.
- Add Vegetables and Chicken: Stir in the drained fire roasted diced tomatoes and corn kernels to the sauce. Return the cooked chicken to the skillet and simmer everything together for 3 to 4 minutes to meld the flavors.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet with the sauce and chicken. Toss well to fully coat the pasta, adding reserved pasta water a little at a time if the sauce needs loosening.
- Finish and Garnish: Stir in the lime juice for brightness and toss in the chopped fresh cilantro. Serve immediately while hot.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper when seasoning the chicken.
- Substitute shrimp for chicken to create a seafood variation of this dish.
- Use half and half instead of heavy cream for a lighter, lower-fat sauce option.
