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Southwest Chicken Alfredo

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Southwest Chicken Alfredo is a bold twist on classic Alfredo, blending creamy Parmesan sauce with smoky spices, tender chicken, and southwest-style veggies like bell peppers and corn—perfect for a quick and hearty dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 12 oz fettuccine or penne pasta
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup grated Parmesan cheese
  • 1 cup canned corn, drained
  • 1 red bell pepper, diced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Chopped fresh cilantro or parsley, for garnish

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a bowl, toss chicken with chili powder, cumin, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until cooked through. Remove and set aside.
  4. In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
  5. Pour in heavy cream and milk. Bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
  6. Add cooked pasta, corn, bell pepper, and red pepper flakes (if using). Toss to coat evenly.
  7. Return chicken to the skillet and toss to combine. Cook for 2–3 minutes until everything is heated through.
  8. Garnish with chopped cilantro or parsley before serving.

Notes

  • Use rotisserie chicken for a quicker version.
  • Add black beans or chopped tomatoes for more southwest flair.
  • This dish reheats well—add a splash of milk when warming up leftovers.

Nutrition

Find it online: https://ukfinda.com/southwest-chicken-alfredo/