Southwest Chicken Alfredo (Printer-friendly)
Creamy Alfredo meets Southwest spices with seasoned chicken and colorful peppers
# What you'll need:
→ Chicken & Seasonings
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small red onion, thinly sliced
12 - 1 jalapeño, seeded and finely diced
→ Pasta
13 - 12 oz fettuccine pasta
→ Alfredo Sauce
14 - 2 tablespoons unsalted butter
15 - 3 cloves garlic, minced
16 - 1 1/2 cups heavy cream
17 - 1 cup freshly grated Parmesan cheese
18 - 1/2 cup milk
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/4 teaspoon chipotle powder
22 - Juice of 1 lime
→ Garnish
23 - 2 tablespoons fresh cilantro, chopped
24 - Lime wedges
# Method:
01 - Cook fettuccine in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of chicken breasts.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until cooked through and lightly charred. Rest for 5 minutes, then slice thinly.
04 - In the same skillet, add oil if needed. Sauté red onion, bell peppers, and jalapeño 4-5 minutes until softened and slightly caramelized. Remove and set aside.
05 - Reduce heat to medium. Melt butter in skillet, add minced garlic, and sauté 30 seconds until fragrant.
06 - Pour in heavy cream and milk. Bring to gentle simmer, whisking occasionally. Stir in Parmesan, salt, pepper, and chipotle powder. Cook 3-4 minutes until smooth and slightly thickened.
07 - Add cooked pasta and reserved vegetables to sauce, tossing to coat. Add splash of pasta water if sauce is too thick.
08 - Squeeze lime juice over pasta, top with sliced chicken, garnish with cilantro, and serve with lime wedges.
# Expert Tips:
01 -
- The sauce clings to every strand of pasta while packing just enough heat to keep things interesting without overwhelming the creaminess
- Seasoned chicken and roasted peppers add texture and color that transforms plain Alfredo into something memorable
02 -
- Reserving pasta water is not optional—its the secret to adjusting sauce consistency without watering down the flavor
- Letting the chicken rest prevents all those juices from running out onto the cutting board instead of staying in the meat
03 -
- Grating your own Parmesan makes the difference between grainy and silky sauce
- The sauce will continue thickening off the heat, so slightly thinner is better than too thick