This Creamy Southwest Chicken Alfredo is a bold and flavorful twist on a classic dish. With juicy, spiced chicken, a rich and creamy sauce, and the perfect balance of Southwest ingredients like black beans, corn, and green chilies, this dish brings comfort food to a whole new level.
Why I Love This Recipe
I love how this recipe combines the richness of traditional Alfredo with the smoky, spicy flavors of the Southwest. The blend of chili powder, cumin, and smoked paprika gives the chicken an incredible depth of flavor, while the creamy sauce ties everything together beautifully. The addition of lime juice adds a bright, fresh finish, making every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz fettuccine or pasta of choice
2 tablespoons olive oil
2 boneless, skinless chicken breasts
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
3 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup shredded pepper jack cheese
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, rinsed and drained
1/4 cup diced green chilies
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Directions
Cook the pasta according to package instructions. Before draining, reserve 1/2 cup of pasta water, then set the pasta aside.
Season the chicken breasts with chili powder, smoked paprika, cumin, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6-7 minutes per side until golden and fully cooked. Remove from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer, stirring frequently. Add the Parmesan and pepper jack cheeses, stirring until the sauce is smooth and creamy.
Stir in the corn, black beans, green chilies, lime juice, and reserved pasta water. Let everything simmer for 2-3 minutes to combine the flavors.
Add the cooked pasta to the skillet, tossing it gently to coat in the creamy sauce. Then, fold in the sliced chicken.
Garnish with fresh cilantro and serve warm.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 580 kcal per serving
Variations
Make It Spicier: Add a pinch of cayenne pepper or diced jalapeños for an extra kick.
Protein Swap: Use shrimp, steak, or even tofu instead of chicken.
Cheese Options: Swap pepper jack for Monterey Jack or cheddar for a milder flavor.
Veggie Boost: Toss in diced bell peppers, cherry tomatoes, or sautéed mushrooms for extra texture and flavor.
Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of milk or cream to maintain the sauce’s creamy consistency. Avoid microwaving for too long, as it may cause the sauce to separate.
Freezing: While the pasta itself doesn’t freeze well, the sauce can be frozen separately in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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FAQs
How can I make this dish gluten-free?
I use gluten-free pasta and make sure my seasonings and cheese are certified gluten-free. The sauce itself is naturally gluten-free.
Can I use pre-cooked chicken?
Yes! If using rotisserie or leftover grilled chicken, simply slice it and add it when combining the pasta and sauce.
What can I substitute for heavy cream?
I can use half-and-half for a lighter option or a mix of milk and a bit of cream cheese for thickness.
Can I make this dish ahead of time?
Yes! I prepare the sauce and chicken separately, then combine everything when ready to serve. This keeps the pasta from absorbing too much sauce.
What side dishes go well with this Alfredo?
I like to serve it with a fresh side salad, garlic bread, or roasted vegetables for a complete meal.
Conclusion
This Creamy Southwest Chicken Alfredo is the ultimate comfort food with a bold, flavorful twist. It’s creamy, slightly spicy, and packed with delicious ingredients that make every bite satisfying. Whether making it for a weeknight dinner or a special occasion, this dish is sure to impress.
📖 Recipe:
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Creamy Southwest Chicken Alfredo
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Creamy Southwest Chicken Alfredo is a bold and flavorful twist on a classic dish. Juicy spiced chicken, a rich and creamy Alfredo sauce, and Southwest ingredients like black beans, corn, and green chilies create the perfect fusion of comfort food and zesty flavors. This easy-to-make pasta dish is a must-try for busy weeknights or special occasions!
Ingredients
12 oz fettuccine or pasta of choice
2 tbsp olive oil
2 boneless, skinless chicken breasts
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
3 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup shredded pepper jack cheese
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, rinsed and drained
1/4 cup diced green chilies
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Instructions
- Cook the Pasta – Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
- Season and Cook the Chicken – Season the chicken with chili powder, smoked paprika, cumin, salt, and pepper.
- Sear the Chicken – Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until golden brown and fully cooked. Remove, let it rest for 5 minutes, then slice.
- Prepare the Sauce – In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Simmer the Sauce – Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and pepper jack cheese until smooth.
- Add Southwest Ingredients – Mix in corn, black beans, green chilies, lime juice, and reserved pasta water. Simmer for 2-3 minutes.
- Combine & Serve – Toss the cooked pasta into the sauce, then fold in the sliced chicken. Garnish with fresh cilantro and serve warm.
Notes
Make It Spicier: Add cayenne or jalapeños.
Protein Swap: Try shrimp, steak, or tofu.
Cheese Options: Use Monterey Jack or cheddar for a milder taste.
Lighter Version: Substitute half-and-half for heavy cream.
Veggie Boost: Add bell peppers, cherry tomatoes, or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southwest Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: 580 kcal
