Southwest Chicken Alfredo (Print Version)
Spicy twist on classic Alfredo featuring seasoned chicken and colorful peppers in a creamy sauce with smoky Southwest flair.
# 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 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
# How-To Steps:
01 - Cook fettuccine in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub spice mixture evenly over both sides of chicken breasts.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-7 minutes per side until cooked through and lightly charred. Rest 5 minutes, then slice thinly.
04 - In same skillet, 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 vegetables to sauce, tossing to coat. Thin with reserved pasta water if needed. Stir in lime juice, top with sliced chicken, and garnish with cilantro. Serve with lime wedges.
# Expert Tips:
01 -
- The smoky spices cut through the rich cream sauce perfectly, so every bite feels balanced instead of heavy
- One pan handles almost everything, meaning less cleanup and more time actually eating
02 -
- Reserving pasta water is not optional, it is the difference between sauce that coats and sauce that slides off
- Let the chicken rest before slicing or all those juices will end up on your cutting board instead of in your meal
03 -
- Grate your own Parmesan cheese, the pre-grated stuff has anticaking agents that make sauce grainy instead of smooth
- Do not skip the lime juice, it is the essential element that makes this fusion work instead of just being confused