Southwest Chicken Alfredo (Printable)
Creamy Alfredo meets Southwest spices with seasoned chicken, bell peppers, and smoky hints.
# 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 - 1 lime juiced
→ Garnish
23 - 2 tablespoons fresh cilantro chopped
24 - Lime wedges for serving
# How To Make It:
01 - Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Combine chili powder, cumin, smoked paprika, garlic powder, salt, and 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 with an internal temperature of 165°F and lightly charred. Transfer to a cutting board, let rest 5 minutes, then slice into thin strips.
04 - In the same skillet, add more oil if needed. Sauté red onion, bell peppers, and jalapeño for 4-5 minutes until softened and slightly caramelized. Remove from pan and set aside.
05 - Reduce heat to medium. Melt butter in the skillet, then add minced garlic. Sauté 30 seconds until fragrant, taking care not to burn.
06 - Pour in heavy cream and milk. Bring to a gentle simmer, whisking occasionally. Stir in Parmesan cheese, salt, pepper, and chipotle powder. Cook 3-4 minutes until sauce is smooth and slightly thickened.
07 - Add cooked pasta and reserved vegetables to the sauce. Toss to coat thoroughly. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
08 - Squeeze fresh lime juice over the pasta mixture. Top with sliced chicken breasts.
09 - Sprinkle chopped cilantro over the dish. Serve immediately with extra lime wedges on the side.
# Expert Tips:
01 -
- The way chipotle and lime cut through the richness makes every bite balanced instead of overwhelming
- Its the kind of fusion that feels natural, like Italian and Southwestern flavors were always meant to hang out
02 -
- Reserve that pasta water before draining because its starchy liquid saves sauces that are too thick
- Let the chicken rest for a full five minutes so the juices redistribute instead of running onto your cutting board
03 -
- Grate your own Parmesan because pre-shredded cheese has anti-caking agents that make sauce grainy
- Season every component as you go rather than just at the end for layers of flavor