Description
A flavorful fusion of creamy Alfredo sauce and bold Southwest spices, this Southwest Chicken Alfredo is a hearty, comforting dish perfect for any dinner table.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook fettuccine pasta according to package directions. Drain and set aside.
- Season chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side until fully cooked. Remove and slice.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Stir in heavy cream and milk, bring to a simmer.
- Add Parmesan cheese and stir until melted and smooth.
- Mix in chopped tomatoes, cilantro, and red pepper flakes if using.
- Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
- Simmer for 2-3 more minutes until everything is heated through.
- Serve garnished with additional cilantro or Parmesan if desired.
Notes
- Use rotisserie chicken for a quicker meal.
- Add bell peppers or corn for extra veggies and flavor.
- Adjust spice level with more or less chili powder or red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg