Print

Southwest Chicken Alfredo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

Southwest Chicken Alfredo is a creamy, flavorful pasta dish that combines tender chicken strips seasoned with a zesty southwest spice blend, tender penne pasta, and a rich cheddar-infused Alfredo sauce with a hint of smoky paprika and cumin. Ready in just 30 minutes, this dish brings together comforting Italian creaminess with bold southwestern flavors for a satisfying family meal.

Ingredients

Pasta

  • 1/2 lb. Penne Pasta

Chicken and Seasoning

  • 1 lb. Chicken Breasts (cut into 1″ strips)
  • 1 tbsp Honey
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Paprika
  • 1/4 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/8 tsp Cayenne

Sauce and Aromatics

  • 1 (15 oz.) can Diced Tomatoes
  • 1 cup Heavy Cream
  • 1 1/2 cups Cheddar Cheese (shredded)
  • 1 cup Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 2 tbsp Cilantro (chopped)

Instructions

  1. Prepare Southwest Seasoning: In a small bowl, combine chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne to create the southwest seasoning blend.
  2. Season the Chicken: Place cut chicken strips in a large bowl, drizzle with honey, and add half of the southwest seasoning mix. Toss well to evenly coat the chicken with the seasoning and honey.
  3. Cook Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Once cooked, drain the pasta and set aside.
  4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for several minutes on each side until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside on a plate.
  5. Sauté Aromatics and Simmer Sauce: In the same skillet, add chopped onion and butter, cooking over medium heat until the onion becomes tender. Stir in the minced garlic and sauté for another minute. Then, add the canned diced tomatoes and the remaining southwest seasoning. Bring the mixture to a low simmer.
  6. Add Cream and Cheese: Gradually stir in the heavy cream to the tomato mixture, ensuring it is fully incorporated. Let it simmer gently. Return the cooked chicken to the skillet, then sprinkle in the shredded cheddar cheese and stir until the cheese melts and the sauce thickens slightly.
  7. Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and toss everything together to coat the pasta with the creamy sauce. Remove from heat and allow the dish to rest for a few minutes to let flavors meld.
  8. Garnish and Serve: Give the pasta a final stir to ensure it is well mixed, then sprinkle with freshly chopped cilantro. Serve warm and enjoy your Southwest Chicken Alfredo!

Notes

  • For a spicier dish, increase the amount of cayenne pepper or add chopped jalapeños when sautéing the onions.
  • Use low-fat or half-and-half cream as a lighter alternative to heavy cream, though the sauce may be less rich.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If penne pasta is unavailable, rigatoni or rotini can be good substitutes.
  • To make this dish gluten-free, use gluten-free pasta.

Find it online: https://lauracooks.com/southwest-chicken-alfredo-recipe/