Description

This Creamy Southwest Chicken Alfredo combines tender seasoned chicken breasts with a rich, cheesy sauce infused with southwest flavors like chili powder, smoked paprika, cumin, and green chilies. Served over perfectly cooked fettuccine pasta with added corn and black beans, this dish offers a hearty and flavorful twist on classic Alfredo, garnished with fresh cilantro and a hint of lime for brightness. Ideal for a comforting weeknight dinner that brings bold Tex-Mex flair to traditional Italian creaminess.

Ingredients

Scale

For the Pasta

12 oz fettuccine or pasta of choice

For the Chicken

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste

For the Sauce

3 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup shredded pepper jack cheese
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, rinsed and drained
1/4 cup diced green chilies
Juice of 1 lime

For Garnish

Fresh cilantro, chopped

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Instructions

Cook the Pasta: Prepare the fettuccine according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
Season the Chicken: Season both sides of the chicken breasts with chili powder, smoked paprika, cumin, salt, and pepper evenly.
Sear the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6-7 minutes per side until they develop a golden brown crust and are fully cooked through. Remove from the skillet and let rest for 5 minutes before slicing into strips.
Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
Simmer the Sauce: Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Gradually add the Parmesan and pepper jack cheeses, stirring constantly until the sauce turns smooth and creamy.
Add Southwest Ingredients: Stir in the corn kernels, black beans, diced green chilies, lime juice, and the reserved pasta water. Let the sauce simmer together for 2-3 minutes to marry the flavors.
Combine & Serve: Toss the cooked pasta into the creamy southwest sauce until well coated. Fold in the sliced chicken strips gently. Garnish the dish with chopped fresh cilantro and serve immediately while warm and flavorful.

Notes

Use fresh corn when in season for the best flavor, but frozen or canned corn works well too.
For a spicier kick, add extra diced jalapeños or use hot pepper jack cheese.
Leftover pasta water helps loosen the sauce and allows it to better adhere to the pasta.
Resting the chicken after cooking helps retain its juices and keeps it tender.
To make this dish lighter, substitute heavy cream with half-and-half, though sauce will be less rich.