Southwest Chicken Alfredo (Print)
Tender spiced chicken in rich Alfredo sauce with colorful vegetables
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Vegetables
11 - 1 medium red bell pepper, sliced
12 - 1 medium yellow bell pepper, sliced
13 - 1 cup frozen or canned corn, drained
14 - 1 cup black beans, rinsed and drained
15 - 2 green onions, sliced
→ Alfredo Sauce
16 - 2 tablespoons unsalted butter
17 - 3 cloves garlic, minced
18 - 1½ cups heavy cream
19 - 1 cup freshly grated Parmesan cheese
20 - ½ teaspoon salt
21 - ¼ teaspoon black pepper
22 - ¼ teaspoon crushed red pepper flakes
→ Garnishes
23 - ¼ cup chopped fresh cilantro
24 - Lime wedges
# How-To Steps:
01 - Cook pasta according to package directions. Drain well, reserving ½ cup pasta water for sauce adjustment.
02 - Pat chicken breasts thoroughly dry. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper in small bowl. Rub spice mixture evenly over chicken.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and let rest 5 minutes before slicing thinly.
04 - In same skillet, add bell peppers and corn. Cook 3-4 minutes until just tender. Stir in black beans and green onions; cook 1 minute longer. Remove vegetables to separate bowl.
05 - Reduce heat to medium-low. Melt butter in skillet and add garlic. Sauté 1 minute until fragrant. Pour in heavy cream, stirring to deglaze pan. Simmer 2 minutes, then add Parmesan, salt, pepper, and red pepper flakes. Stir until cheese melts and sauce thickens.
06 - Add cooked pasta to skillet, tossing to coat evenly. Add reserved pasta water if needed for desired consistency.
07 - Fold sautéed vegetables into pasta. Top with sliced chicken strips. Garnish with fresh cilantro and serve with lime wedges.
# Expert Suggestions:
01 -
- The sauce clings to every strand of pasta like it never wants to let go
- It comes together faster than delivery would arrive
- Leftovers taste even better the next day
02 -
- Sauce thickens fast off the heat, so pull it a little earlier than you think
- Slice chicken against the grain for the most tender bites
- Keep some pasta water handy until the very last moment
03 -
- Room temperature cream incorporates more smoothly
- Grate your own Parmesan, pre-grated can be grainy