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
