Description
Creamy southwest chicken alfredo brings sizzling flavors from Mexican-inspired cuisine to classic Italian pasta. Spicy grilled chicken, zesty peppers, and rich parmesan sauce create a mouthwatering meal that satisfies deep comfort food cravings in every delicious bite.
Ingredients
Scale
Protein:
- 1 lb. Chicken Breasts cut into 1-inch strips
Pasta and Cheese:
- 0.5 lb. Penne Pasta
- 1.5 cups Cheddar Cheese, shredded
Additional Ingredients:
- 1 (15 ounces) can Diced Tomatoes
- 1 cup Heavy Cream
- 1 cup Onion, chopped
- 4 Garlic Cloves, minced
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 tablespoons Cilantro, chopped
Spices:
- 1.5 teaspoons Chili Powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Oregano
- 1 teaspoon Paprika
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne
Instructions
- Craft a zesty southwest seasoning by blending chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne in a small bowl, creating an aromatic spice mix that will elevate the chicken’s flavor profile.
- Drizzle honey over chicken strips and generously coat with half the prepared seasoning mix, ensuring each piece is thoroughly seasoned for maximum taste.
- Boil water in a large pot and cook penne pasta until al dente, typically 8-10 minutes. Drain and set aside, preparing for the upcoming creamy sauce.
- Warm olive oil in a skillet over medium heat (375°F). Sear chicken strips until golden brown and fully cooked, approximately 3-4 minutes per side. Transfer to a separate plate.
- In the same skillet, melt butter and saute chopped onions until translucent and tender, developing a rich foundational flavor for the sauce.
- Introduce minced garlic and cook for 60 seconds until fragrant. Add diced tomatoes and remaining seasoning mix, bringing the mixture to a gentle simmer.
- Gradually pour heavy cream into the skillet, stirring continuously to create a smooth, cohesive sauce. Maintain a low simmer to allow gradual thickening.
- Return chicken strips to the skillet, sprinkling shredded cheddar cheese over the top. Stir until cheese melts completely, creating a luxurious coating.
- Incorporate cooked penne pasta into the skillet, thoroughly tossing to ensure each pasta piece is generously covered with the creamy sauce.
- Remove from heat and let the dish rest for 2-3 minutes, allowing flavors to meld and sauce to slightly thicken.
- Garnish with freshly chopped cilantro, adding a vibrant, herbaceous finish to the southwest-inspired chicken alfredo.
Notes
- Customize the Southwest seasoning by adjusting cayenne and chili powder levels to control heat intensity.
- Opt for whole wheat or gluten-free pasta to make the dish more diet-friendly and nutritionally diverse.
- Consider using Greek yogurt instead of heavy cream for a lighter, protein-rich alternative that maintains creamy texture.
- Swap chicken with grilled tofu or plant-based chicken for a vegetarian version without compromising flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Southwestern American
Nutrition
- Serving Size: 8
- Calories: 670
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg