Southwest Chicken Alfredo Pasta (Printable Version)
Creamy Alfredo pasta with spiced chicken, peppers, corn, and black beans in a rich cheesy sauce.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Vegetables
11 - 1 medium red bell pepper, sliced
12 - 1 medium yellow bell pepper, sliced
13 - 1 cup frozen or canned corn, drained
14 - 1 cup black beans, rinsed and drained
15 - 2 green onions, sliced
→ Alfredo Sauce
16 - 2 tablespoons unsalted butter
17 - 3 cloves garlic, minced
18 - 1½ cups heavy cream
19 - 1 cup freshly grated Parmesan cheese
20 - ½ teaspoon salt
21 - ¼ teaspoon black pepper
22 - ¼ teaspoon crushed red pepper flakes
→ Garnishes
23 - ¼ cup chopped fresh cilantro
24 - Lime wedges
# How to Make It:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, reserving ½ cup pasta water for sauce adjustment.
02 - Pat chicken breasts completely dry with paper towels. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper in small bowl. Rub spice mixture evenly over all surfaces of chicken.
03 - Heat olive oil in large skillet over medium-high heat until shimmering. Add chicken breasts and cook 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate, tent loosely with foil, and rest 5 minutes before slicing thinly.
04 - In same skillet, add bell peppers and corn. Sauté 3 to 4 minutes until peppers begin to soften. Add black beans and green onions; cook 1 minute more until heated through. Remove to bowl and set aside.
05 - Reduce heat to medium-low. Melt butter in skillet, add minced garlic, and sauté 1 minute until fragrant. Pour in heavy cream, stirring to scrape up browned bits from bottom. Simmer 2 minutes, then add Parmesan, salt, black pepper, and red pepper flakes. Stir continuously until cheese melts and sauce coats back of spoon.
06 - Add cooked pasta to skillet with sauce, tossing thoroughly to coat. Add reserved pasta water as needed to achieve silky consistency.
07 - Fold sautéed vegetables into pasta. Arrange sliced chicken on top. Garnish generously with chopped cilantro and serve with lime wedges on the side.
# Expert Tips:
01 -
- The way smoky spices cut through rich cream sauce creates the most incredible flavor balance
- Everything cooks in one skillet so you get maximum taste with minimum cleanup
02 -
- Never skip resting the chicken because cutting into it immediately releases all the moisture
- Save some pasta water because it is liquid gold if your sauce gets too thick
03 -
- Grate your own Parmesan because pre grated cheese has anti caking agents that prevent smooth melting
- Do not let the cream come to a rolling boil or it might separate on you