Southwest Chicken Alfredo (Print Version)
Creamy pasta with spiced chicken, peppers, and smoky Alfredo sauce finished with lime.
# What You Need:
→ Chicken & Seasonings
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Vegetables
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small red onion, thinly sliced
12 - 1 jalapeño, seeded and finely diced
→ Pasta
13 - 12 oz fettuccine pasta
→ Alfredo Sauce
14 - 2 tablespoons unsalted butter
15 - 3 cloves garlic, minced
16 - 1 1/2 cups heavy cream
17 - 1 cup freshly grated Parmesan cheese
18 - 1/2 cup whole milk
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/4 teaspoon chipotle powder
22 - Juice of 1 lime
→ Garnish
23 - 2 tablespoons fresh cilantro, chopped
24 - Lime wedges
# Directions:
01 - Cook the fettuccine pasta in salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water for sauce adjustment.
02 - In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend evenly over both sides of the chicken breasts.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-7 minutes per side, or until cooked through and lightly charred. Remove from pan, let rest 5 minutes, then slice thinly.
04 - In the same skillet, add a drizzle of oil if needed. Sauté red onion, bell peppers, and jalapeño for 4-5 minutes until softened and slightly caramelized. Remove vegetables and set aside.
05 - Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
06 - Pour in heavy cream and milk. Bring to a gentle simmer, whisking occasionally. Stir in Parmesan cheese, salt, black pepper, and chipotle powder. Cook until sauce is smooth and slightly thickened, 3-4 minutes.
07 - Add cooked pasta and reserved vegetables to the sauce, tossing to coat thoroughly. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
08 - Squeeze in lime juice, then top with sliced chicken. Garnish generously with chopped cilantro and serve with extra lime wedges on the side.
# Insider Tips:
01 -
- The smoky chipotle and lime cut through rich Alfredo creaminess so every bite feels balanced and bright
- You get restaurant quality fusion flavors on the table in under 45 minutes with mostly pantry staples
02 -
- I once skipped letting the chicken rest and all those delicious juices ran onto the cutting board instead of staying in the meat where they belong
- The sauce will look thin at first but keep simmering and whisking because it thickens dramatically in the last minute of cooking
03 -
- Grate your own Parmesan because the pre shredded stuff contains cellulose that prevents smooth melting
- Reserve extra pasta water even if you think you will not need it because that starchy liquid is liquid gold for adjusting sauce consistency