Southwest Chicken Alfredo (Print Version)
A fusion of Italian creaminess and Southwest spice with tender chicken, crisp peppers, and smoky Parmesan sauce.
# 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
# Step-by-Step Guide:
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, 1/2 teaspoon salt, and 1/4 teaspoon 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, let rest 5 minutes, then slice thinly.
04 - In the same skillet, 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. 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, 1/2 teaspoon salt, 1/4 teaspoon 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, and garnish with chopped cilantro. Serve with additional lime wedges.
# Expert Suggestions:
01 -
- The smoky spice blend on the chicken creates this incredible crust that you keep thinking about days later
- Lime juice cuts through all that rich creaminess so every bite feels balanced and bright
- Those colorful peppers make the whole dish look like something you would order at a restaurant but secretly know you can make better at home
02 -
- The sauce thickens quickly off the heat, so pull it a little earlier than you think you should
- Room temperature cream integrates smoother than cold cream straight from the fridge
- Do not rinse the pasta after draining or the sauce will slide right off instead of clinging
03 -
- Grate your own Parmesan from a wedge, because pre-grated cheese has additives that prevent it from melting smoothly into the sauce
- Everything moves fast once the sauce starts thickening, so have all your ingredients measured and ready before you turn on the heat