Southwest Chicken Alfredo (Print Page)
Creamy Alfredo meets Southwest spices with tender seasoned chicken, colorful peppers, and smoky chipotle notes finished with fresh lime.
# What You 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 whole 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
# Directions:
01 - Cook the fettuccine pasta in salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
02 - In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mix over both sides of the chicken breasts.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-7 minutes per side, or until cooked through and lightly charred. Remove from pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet, add a drizzle of oil if needed. Sauté red onion, bell peppers, and jalapeño for 4-5 minutes until softened and slightly caramelized. Remove vegetables and set aside.
05 - Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
06 - Pour in heavy cream and milk. Bring to a gentle simmer, whisking occasionally. Stir in Parmesan cheese, salt, black pepper, and chipotle powder. Cook until sauce is smooth and slightly thickened, 3-4 minutes.
07 - Add cooked pasta and reserved vegetables to the sauce, tossing to coat. If sauce is too thick, add a splash of reserved pasta water to loosen.
08 - Squeeze in lime juice, then top with sliced chicken. Garnish with chopped cilantro and serve with extra lime wedges.
# Expert Tips:
01 -
- The smoky chipotle undertone makes every bite feel like a warm hug
- It comes together in under an hour but tastes like you spent all day cooking
02 -
- Sauce consistency is everything, if it tightens up too much that reserved pasta water is your saving grace
- The spice blend can burn quickly over high heat, so watch the pan closely when searing the chicken
03 -
- Room temperature cream incorporates more smoothly into the sauce without risking separation
- Grate your own Parmesan cheese because pre-shredded varieties contain anti-caking agents that prevent melting