Description
A flavorful Southwest Chicken Alfredo recipe featuring tender, spiced chicken breasts served over fettuccine pasta tossed in a creamy homemade Alfredo sauce with corn, black beans, and optional tomatoes, garnished with fresh cilantro.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 12 ounces fettuccine pasta
Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Mix-ins and Garnish
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare Chicken: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes, then slice it into strips.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring it to a gentle simmer. Allow the cream to thicken slightly for 3-4 minutes, stirring occasionally. Reduce heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Ingredients: Add the cooked pasta to the Alfredo sauce in the skillet. Stir in the thawed corn, rinsed black beans, and diced tomatoes if using. Toss everything together to ensure the pasta and mix-ins are coated evenly with the sauce. Arrange the sliced chicken breasts on top.
- Serve: Garnish the dish with freshly chopped cilantro and serve the Southwest Chicken Alfredo hot for a delicious, colorful, and comforting meal.
Notes
- To make it spicier, add a pinch of cayenne pepper to the chicken rub.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- You can use fresh tomatoes instead of canned for a fresher taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid separating the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
