Description
Southwest Chicken Alfredo is a flavorful fusion dish combining tender, spiced chicken breasts with a creamy Alfredo sauce, fettuccine pasta, and southwestern ingredients like corn, black beans, and tomatoes. This hearty, comforting meal serves four and balances creamy richness with smoky, savory spices, perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Pasta
- 12 ounces fettuccine pasta
Sauce and Add-ins
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (optional)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the spice rub and chicken: In a small bowl, thoroughly mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice blend evenly over both sides of the chicken breasts to coat with flavorful seasoning.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Place the seasoned chicken breasts in the hot skillet and cook for about 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing thinly.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta well and set aside.
- Make the Alfredo sauce: Using the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream, bringing it to a gentle simmer, and cook until it thickens slightly, approximately 3-4 minutes. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine pasta and add-ins: Add the drained pasta, thawed corn, black beans, and diced tomatoes (if using) to the skillet with the Alfredo sauce. Toss everything together to coat the pasta evenly with the sauce and distribute the vegetables.
- Serve with chicken and garnish: Arrange the sliced chicken breasts on top of the pasta. Garnish with chopped fresh cilantro for a fresh, vibrant finish. Serve immediately while hot.
Notes
- You can substitute chicken thighs for a juicier alternative.
- Adjust the chili powder to taste for desired spice level.
- Using fresh garlic instead of powder in the rub can enhance flavor.
- Optional diced tomatoes add freshness and contrast to the creamy sauce.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
- To reheat, gently warm in a skillet over low heat to avoid curdling the sauce.
