Craving a meal that’s both creamy and packed with southwestern flair? Look no further than Southwest Chicken Alfredo. This delicious dish features tender chicken breasts coated in a blend of southwest spices, paired with fettuccine pasta and a rich, creamy Alfredo sauce. It’s a flavorful and satisfying dinner that’s sure to impress!
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
12 ounces fettuccine pasta
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn, thawed
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 cup black beans, drained and rinsed
1 cup diced tomatoes (optional)
Fresh cilantro, chopped (for garnish)
Directions:
Prepare the Chicken:
Season the Chicken: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from skillet and let rest for a few minutes before slicing.
Cook the Pasta:
Boil Water: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
Sauté Garlic: In the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Make the Sauce: Stir in heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce starts to thicken. Gradually add the grated Parmesan cheese, stirring until melted and smooth.
Combine Ingredients:
Mix Pasta and Veggies: Add the cooked pasta, corn, black beans, and optional diced tomatoes to the skillet with the Alfredo sauce. Toss to coat evenly.
Add Chicken: Slice the cooked chicken breasts and arrange them on top of the pasta.
Serve:
Garnish and Enjoy: Garnish with chopped fresh cilantro and serve hot.
Serving Tips:
Garnish for Freshness: Add a sprinkle of chopped fresh cilantro or a squeeze of lime juice just before serving to enhance the flavor and add a burst of freshness.
Pair with Sides: Serve with a side of garlic bread or a crisp green salad to complement the rich, creamy Alfredo sauce.
Hot and Fresh: For the best taste, serve the Southwest Chicken Alfredo immediately after cooking while it’s still hot and the pasta is coated in the creamy sauce.
Presentation: Arrange the sliced chicken on top of the pasta for a visually appealing presentation. You can also sprinkle extra Parmesan cheese for added flavor.
Storage Tips:
Cool Properly: Allow leftovers to cool to room temperature before transferring to an airtight container. This helps prevent condensation inside the container, which can make the pasta soggy.
Refrigeration: Store in the refrigerator for up to 3-4 days. Ensure the container is tightly sealed to maintain freshness.
Freezing: While it’s possible to freeze this dish, the texture of the pasta may change upon thawing. If you plan to freeze, store in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat leftovers gently to avoid overcooking the pasta and drying out the sauce. The best method is to reheat on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened. Alternatively, use a microwave-safe dish and heat in 1-minute intervals, stirring between each, until warmed through.
Avoid Overmixing: When reheating, be careful not to overmix the pasta and sauce to prevent it from breaking down or becoming mushy.
Related Recipes:
FAQs:
Can I use a different type of pasta for this recipe?
Yes, you can substitute the fettuccine pasta with other types such as penne, rigatoni, or even spaghetti. Just be sure to adjust the cooking time according to the pasta you choose.
Can I make this dish ahead of time?
You can prepare the chicken and Alfredo sauce ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, cook the pasta and combine with the sauce and chicken, then reheat gently. This helps maintain the texture of the pasta and sauce.
Is there a way to make this recipe lighter?
To make a lighter version of Southwest Chicken Alfredo, you can use reduced-fat heavy cream or substitute with a combination of milk and Greek yogurt. Additionally, you can use less cheese or opt for a lighter cheese like part-skim Parmesan.
Can I freeze Southwest Chicken Alfredo?
Yes, you can freeze Southwest Chicken Alfredo. However, keep in mind that the texture of the pasta may change upon thawing. For best results, freeze in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk or cream if needed.
Conclusion:
This Southwest Chicken Alfredo is the perfect blend of creamy and spicy, making it a standout choice for dinner. The southwestern spices add a unique twist to the classic Alfredo sauce, while the addition of corn and black beans enhances both flavor and texture. Top it off with fresh cilantro for a vibrant touch. Enjoy this hearty meal that combines comfort food with bold flavors!
📖 Recipe:
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Southwest Chicken Alfredo
- Total Time: 35 minutes
- Yield: 4 servings
Description
Southwest Chicken Alfredo combines tender chicken breasts seasoned with southwest spices, served over fettuccine pasta and coated in a rich, creamy Alfredo sauce. Enhanced with corn, black beans, and optional diced tomatoes, this dish offers a delicious fusion of flavors that’s perfect for a satisfying meal.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup frozen corn, thawed
1 cup black beans, drained and rinsed
1 cup diced tomatoes (optional)
Fresh cilantro, chopped (for garnish)
Instructions
- Prepare Chicken: Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture over both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until no longer pink. Let rest, then slice.
- Cook Pasta: Boil salted water, cook fettuccine until al dente. Drain.
- Prepare Alfredo Sauce: In the same skillet, melt butter and cook garlic until fragrant. Add heavy cream and simmer until thickened. Stir in Parmesan cheese until smooth.
- Combine Ingredients: Add pasta, corn, black beans, and tomatoes (if using) to the sauce. Toss to coat. Slice chicken and arrange on top.
- Serve: Garnish with cilantro and serve hot.
Notes
Lighter Option: Use reduced-fat cream or substitute with milk and Greek yogurt.
Freezing: Freeze in a container for up to 2-3 months. Thaw and reheat gently.
Pasta Alternatives: Penne, rigatoni, or spaghetti can be used instead of fettuccine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal per serving
