Southwest Chicken Alfredo (Print View)
Creamy pasta with seasoned chicken, bell peppers, and smoky spices in a rich Alfredo sauce.
# 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 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 Make It:
01 - Cook fettuccine in salted boiling water according to package directions. Drain and set aside, reserving 1/2 cup pasta water for later use.
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. 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 - Reduce heat to medium. Add butter to the skillet and melt. Add minced garlic and sauté 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 3-4 minutes until smooth and slightly thickened.
07 - Add cooked pasta and reserved vegetables to the sauce, tossing to coat. Add a splash of reserved pasta water if sauce is too thick.
08 - Squeeze lime juice over the dish, top with sliced chicken, and garnish with chopped cilantro. Serve with extra lime wedges.
# Expert Tips:
01 -
- The way smoky spices cut through rich cream sauce creates this incredible balance you cant stop eating
- It comes together in under an hour but tastes like something from a restaurant that takes reservations
02 -
- Do not skip resting the chicken after cooking or all those juices will end up on your cutting board instead of inside your meat
- The sauce thickens quickly as it cools so have that pasta water ready to loosen it back up
03 -
- Grate your own Parmesan because pre-shredded cheese has anti-caking agents that prevent smooth melting
- Room temperature cream incorporates much faster and prevents those annoying lumpy sauce moments