Southwest Alfredo with Lemon Lime Chicken
Spice up your pasta night with this Southwest Alfredo with Lemon Lime Chicken, a zesty fusion of creamy Italian comfort and bold Southwestern flavors. Juicy chicken breasts are marinated in a tangy blend of lime and lemon juice, cumin, and chili powder, then grilled to perfection for a smoky, citrusy kick. The rich Alfredo sauce is infused with smoked paprika and studded with roasted corn and diced tomatoes, creating an irresistible harmony of creamy and vibrant textures. Tossed with tender fettuccine and garnished with fresh cilantro, this dish offers a refreshing twist on the classic Alfredo. Perfect for weeknight dinners or casual entertaining, this recipe delivers big flavor with minimal effort in just under an hour.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 12 ounces fettuccine pasta
- 3 tablespoons butter
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup roasted corn kernels
- 1 cup diced tomato
- 2 tablespoons chopped fresh cilantro
Instructions
In a small bowl, whisk together lime juice, lemon juice, ground cumin, chili powder, garlic powder, 1 tablespoon of olive oil, salt, and pepper to create a marinade.
Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, massage the marinade into the chicken, and refrigerate for 20 minutes.
While the chicken marinates, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Heat a grill pan or skillet over medium-high heat and add the remaining tablespoon of olive oil. Remove the chicken from the marinade and cook for 5-6 minutes per side or until the internal temperature reaches 165°F. Remove from the heat and let rest for 5 minutes before slicing into strips.
In a large saucepan over medium heat, melt the butter. Add the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Stir in the roasted corn kernels and diced tomato, cooking for another 2 minutes to warm through.
Add the cooked fettuccine to the Alfredo sauce and toss to coat the pasta evenly.
Plate the pasta and top each serving with sliced lemon lime chicken. Garnish with chopped fresh cilantro and an extra sprinkle of Parmesan cheese if desired.
Serve immediately and enjoy this zesty Southwest twist on a classic Alfredo dish.
Nutrition Facts
Calories |
4951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.1 g | 376% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 19.5 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1446 mg | 111% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 950 mg | 20% | |
*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.
