Description
Southwest Chicken Alfredo is a creamy, flavorful pasta dish featuring tender chicken strips seasoned with a zesty southwest spice blend, combined with a rich cheddar-infused cream sauce, diced tomatoes, and penne pasta. This hearty and comforting recipe is perfect for a satisfying dinner that brings together bold southwestern flavors with classic Alfredo creaminess.
Ingredients
Units
Scale
Pasta
- 1/2 lb. Penne Pasta
Chicken and Seasoning
- 1 lb. Chicken Breasts cut into 1 inch strips
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 tablespoons Cilantro chopped
Vegetables and Dairy
- 1 (15 oz.) can Diced Tomatoes
- 1 cup Heavy Cream
- 1 1/2 cups Cheddar Cheese shredded
- 1 cup Onion chopped
- 4 Garlic Cloves minced
Southwest Seasoning
- 1 1/2 teaspoons Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Oregano
- 1 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1/8 teaspoon Cayenne
Instructions
- Prepare the seasoning: In a small bowl, combine chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne to create the southwest seasoning blend.
- Season the chicken: Place the chicken strips in a large bowl. Drizzle with honey and half of the southwest seasoning. Toss well to evenly coat the chicken.
- Cook the pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken strips and cook for several minutes on each side until golden brown and thoroughly cooked. Remove the chicken from the skillet and place on a plate.
- Sauté aromatics: In the same skillet, add chopped onion and butter. Sauté over medium heat until the onion becomes tender, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Make the sauce: Add diced tomatoes and the remaining southwest seasoning to the skillet. Bring to a low simmer and let it cook gently for a few minutes to combine flavors.
- Add cream and cheese: Slowly pour in the heavy cream while stirring continuously until fully incorporated. Bring the mixture to a simmer. Add the cooked chicken back into the skillet. Sprinkle in shredded cheddar cheese and stir until melted and combined.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet. Toss everything together to coat the pasta evenly in the creamy, cheesy sauce. Remove from heat and let it rest for a few minutes.
- Finish and serve: Stir the pasta again to ensure thorough coating. Sprinkle chopped cilantro on top for freshness. Serve warm and enjoy your flavorful Southwest Chicken Alfredo!
Notes
- For a spicier dish, increase the amount of cayenne pepper or add a chopped jalapeño when sautéing the onions.
- You can substitute penne with other pasta shapes like rigatoni or fusilli.
- If you prefer a lighter version, use half-and-half or whole milk instead of heavy cream.
- Fresh grated cheddar cheese melts best for this recipe; avoid pre-shredded cheese with anti-caking agents for smoother sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
