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Southwest Chicken Alfredo Recipe

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3.8 from 39 reviews

A creamy and flavorful Southwest Chicken Alfredo pasta dish combining tender chicken strips seasoned with a homemade Southwest spice blend, sautéed onions and garlic, rich cheddar cheese, and a luscious heavy cream sauce tossed with penne pasta. This hearty meal delivers a delicious twist on traditional Alfredo with a zesty Southwest flair.

Ingredients

Pasta

  • ½ lb. Penne Pasta

Chicken and Seasoning

  • 1 lb. Chicken Breasts, cut into 1″ strips
  • 1 tablespoon Honey
  • 1 tablespoon Olive Oil

Southwest Seasoning

  • 1 ½ teaspoon Chili Powder
  • ½ teaspoon Cumin
  • ½ teaspoon Oregano
  • 1 teaspoon Paprika
  • ¼ teaspoon Black Pepper
  • ½ teaspoon Salt
  • ⅛ teaspoon Cayenne

Vegetables and Aromatics

  • 1 cup Onion, chopped
  • 4 Garlic Cloves, minced
  • 1 (15 oz.) can Diced Tomatoes

Sauce Ingredients

  • 1 cup Heavy Cream
  • 1 ½ cups Cheddar Cheese, shredded
  • 1 tablespoon Butter
  • 2 tablespoon Cilantro, chopped

Instructions

  1. Mix Southwest Seasoning: In a small bowl, combine chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne to create the Southwest seasoning blend.
  2. Season Chicken: Place the cut chicken strips in a large bowl, drizzle with honey and half of the Southwest seasoning blend, then toss thoroughly to coat evenly.
  3. Cook Pasta: Bring a large pot of water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  4. Cook Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken strips and cook for several minutes on each side until fully cooked and golden brown. Transfer cooked chicken to a plate and set aside.
  5. Sauté Vegetables: In the same skillet, add chopped onions and butter over medium heat. Cook until onions soften and become tender, about a few minutes. Add minced garlic and cook for an additional minute until fragrant.
  6. Add Tomatoes and Seasoning: Stir in the canned diced tomatoes and the remaining half of the Southwest seasoning blend. Bring the mixture to a low simmer.
  7. Make Sauce: Slowly pour in the heavy cream while stirring continuously to fully incorporate the cream with the tomato mixture. Maintain a gentle simmer to thicken the sauce slightly.
  8. Combine Ingredients: Return the cooked chicken to the skillet and sprinkle in the shredded cheddar cheese. Stir to melt the cheese and incorporate it into the sauce.
  9. Toss Pasta: Add the drained penne pasta to the skillet and toss thoroughly to coat the pasta in the creamy Southwest Alfredo sauce. Remove the skillet from heat and allow the mixture to rest for a few minutes to thicken further.
  10. Finish and Serve: Stir the pasta again to ensure an even coating of sauce. Sprinkle chopped cilantro over the top for freshness and flavor. Serve immediately and enjoy your Southwest Chicken Alfredo.

Notes

  • For extra heat, increase cayenne pepper slightly according to taste.
  • You can substitute penne pasta with any other short pasta like rigatoni or rotini.
  • To make this dish lighter, use half-and-half instead of heavy cream, but the sauce may be less rich and creamy.
  • Freshly shredded cheddar cheese melts better than pre-shredded, which often contains anti-caking agents.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Find it online: https://deliciousyum.com/southwest-chicken-alfredo-recipe/