Green Chile Chicken Alfredo
Indulge in the creamy, bold flavors of Green Chile Chicken Alfredo—a mouthwatering twist on the classic Italian dish that combines tender seared chicken, rich Parmesan Alfredo sauce, and a hint of Southwestern flair. This recipe takes comfort food to the next level by adding diced green chiles, creating a subtly spicy and smoky undertone that complements the velvety sauce. Tossed with perfectly cooked fettuccine and finished with garlic-infused butter, this dish is both hearty and packed with flavor. Ready in just 40 minutes, it’s the perfect weeknight dinner for spice lovers craving gourmet indulgence. Serve it hot, garnished with fresh parsley, for a stunning presentation and an irresistibly zesty meal. Keywords: Green Chile Chicken Alfredo, creamy Alfredo pasta, chicken fettuccine recipe, spicy Alfredo sauce, easy dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, grated
- 1 cup Canned diced green chiles
- 12 ounces Fettuccine pasta
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let rest. Slice into thin strips or bite-sized pieces once cooled slightly.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes while stirring occasionally.
Add the grated Parmesan cheese to the skillet and stir until fully melted and the sauce becomes smooth and creamy.
Stir in the diced green chiles, ensuring they are evenly distributed throughout the sauce. Cook for 1-2 minutes to heat through.
Meanwhile, cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining the pasta.
Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat the noodles evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Gently stir in the sliced chicken until well combined and heated through.
Serve immediately, garnished with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 37.3 g | 187% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 363 mg | 28% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
