Southwest Chicken Alfredo
Elevate your pasta night with the bold and creamy flavors of Southwest Chicken Alfredo—a perfect fusion of Italian comfort food and zesty Southwestern flair. This hearty recipe features tender, golden-brown chicken breasts seasoned with a smoky blend of chili powder, paprika, and cumin, paired with perfectly cooked fettuccine tossed in a rich Alfredo sauce. The sauce combines the creamy decadence of Parmesan and Monterey Jack cheese with the spicy kick of diced tomatoes and green chilies, creating a vibrant twist on a classic favorite. Finished with fresh cilantro and a squeeze of lime for a pop of freshness, this easy 40-minute dinner is ideal for weeknight meals or casual entertaining. Treat your taste buds to this unique Southwest-inspired pasta dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces fettuccine pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 cup Monterey Jack cheese, shredded
- 1 can diced tomatoes with green chilies (Rotel), drained
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Season both sides of the chicken breasts with chili powder, paprika, cumin, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, and then slice it into thin strips.
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In the same skillet used to cook the chicken, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, to allow the cream to thicken slightly.
Gradually whisk in the Parmesan cheese and Monterey Jack cheese until melted and smooth.
Stir in the drained diced tomatoes with green chilies. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Add the cooked fettuccine to the skillet and toss to coat thoroughly in the creamy sauce.
Top the pasta with the sliced chicken and sprinkle with fresh chopped cilantro.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 448 mg | 10% | |
*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.
