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Southwest Chicken Alfredo: A Delicious & Easy Recipe

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Creamy Southwest Chicken Alfredo with fettuccine, seasoned chicken, bell peppers, corn, and green chilies.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup cream cheese, softened
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1 pound fettuccine pasta
  • 1 red bell pepper, diced
  • 1/2 cup frozen corn, thawed
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/4 cup chopped green onions, plus more for garnish
  • 1 (4 ounce) can diced green chilies, drained
  • Optional: Jalapeño slices for extra heat

Instructions

  1. Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spice mixture all over the chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through (165°F/74°C).
  3. Remove chicken from skillet and let rest for a few minutes before slicing or shredding.
  4. Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package directions (8-10 minutes, or until al dente).
  5. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  6. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds, or until fragrant.
  7. Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and add Parmesan cheese and cream cheese. Stir until cheeses are melted and sauce is smooth.
  8. Season with salt, pepper, and nutmeg (if using). Taste and adjust seasonings. If the sauce is too thick, add a little reserved pasta water.
  9. Add diced red bell pepper, corn, diced green chilies, and chopped cilantro to the Alfredo sauce. Stir to combine.
  10. Add cooked fettuccine pasta to the sauce and toss to coat. Add sliced or shredded chicken and gently toss to combine.
  11. Serve immediately. Garnish with extra Parmesan cheese, chopped cilantro, and green onions. Add jalapeño slices for extra heat, if desired.

Notes

  • Letting the chicken rest before slicing helps keep it juicy.
  • Reserving pasta water is crucial for achieving the right Alfredo sauce consistency.
  • Be careful not to burn the garlic when making the Alfredo sauce.
  • Taste and adjust seasonings throughout the process.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding a little milk or cream if needed to loosen the sauce.

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