Southwestern Style Fettuccine
Indulge in the bold and creamy flavors of Southwestern-Style Fettuccine, a vibrant fusion of classic Italian comfort food with the smoky, zesty essence of the Southwest. This dish features tender fettuccine pasta coated in a rich, spiced cream sauce infused with chili powder, cumin, and smoked paprika, perfectly complemented by sautéed bell peppers, jalapeño, and garlic. Juicy, pan-seared chicken breasts add a hearty protein element, while fresh cilantro and a squeeze of lime provide a bright, tangy finish. Ready in just 45 minutes, this crowd-pleasing recipe is ideal for weeknight dinners or special occasions, delivering a satisfying balance of heat and creaminess in every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 1 piece jalapeño pepper, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 0.25 cup cilantro, chopped
- 2 pieces lime wedges
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, season the chicken breasts with chili powder, ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced red bell pepper, yellow bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes to allow the flavors to meld and the sauce to slightly thicken.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
Add the cooked fettuccine to the sauce, tossing to coat the pasta thoroughly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Stir in the chopped cilantro, reserving a small amount for garnish.
Serve the pasta topped with the sliced chicken breast. Garnish with additional cilantro and lime wedges on the side for a fresh, zesty finish.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 513 mg | 11% | |
*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.
