Southwest Chicken Alfredo Recipe
If you love creamy pasta with a bold Southwestern twist, you’re in for a treat with this Southwest Chicken Alfredo. This dish features succulent chicken spiced just right, ribbons of tender pasta, and a luscious Alfredo sauce with plenty of punch from pepper jack cheese, sweet corn, black beans, and bell pepper. Finished with lime and cilantro, every bite is a celebration of flavors! This recipe is ideal for busy weeknights and always impresses guests with its hearty comfort and zesty flair.
Ingredients You’ll Need

Ingredients You’ll Need
Each ingredient in this Southwest Chicken Alfredo recipe brings something unique—whether it’s depth, spice, freshness, or rich creaminess. The beauty is how easily everything comes together, creating a pasta dish that is both vibrant and satisfying!
- Chicken breasts: Use boneless, skinless chicken for quick cooking and easy slicing—perfect for soaking up those spices!
- Olive oil: Adds richness and helps develop a delicious golden crust on the chicken pieces.
- Chili powder: The backbone of that signature Southwest flavor—smoky, spicy, and bold.
- Cumin: Just a touch brings earthiness that plays so well with the creamy sauce.
- Smoked paprika: Gives depth and a gentle smoky warmth—don’t skip this for true Southwest vibes!
- Garlic powder: Enhances the chicken’s flavor all the way through.
- Salt and black pepper: Classic seasonings that pull all the flavors together.
- Fettuccine or penne pasta: Choose your favorite shape—both hold up brilliantly to the creamy sauce.
- Butter: Adds lusciousness and a hint of indulgence to the Alfredo base.
- Fresh garlic: Fragrant and essential—don’t be shy!
- Heavy cream: The heart of Alfredo sauce, making it rich, smooth, and ultra-creamy.
- Parmesan cheese: Builds the classic cheesy backbone, melting seamlessly into the sauce.
- Pepper jack cheese: Adds just the right amount of Southwest cheese kick and melty goodness.
- Corn: Bursts of sweetness in every bite—use fresh or frozen for convenience.
- Black beans: Protein, texture, and earthiness all wrapped in one classic Southwest staple.
- Red bell pepper: Adds pops of color and a fresh crunch—plus, sweetens the whole dish!
- Cilantro: Finishes the pasta on a bright, herbaceous note.
- Lime juice: A squeeze at the end brings all the flavors to life—don’t underestimate this!
How to Make Southwest Chicken Alfredo
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta—whether it’s fettuccine or penne—according to the package instructions. You want it perfectly al dente so it holds up to all the creamy, cheesy goodness that’s coming its way! Once it’s cooked, drain and set aside, keeping a cup of pasta water in reserve (just in case you want to adjust your sauce’s consistency later).
Step 2: Season and Sauté the Chicken
While that pasta is bubbling away, toss your chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. These seasonings are what transform the chicken into a Southwest showstopper. In a large skillet, heat olive oil over medium-high heat, then add the seasoned chicken. Sauté for 6–8 minutes until the pieces are cooked through and lightly golden. Remove the chicken and set aside—you’ll see how juicy and flavorful each piece is!
Step 3: Create the Creamy Sauce
Using the same skillet (talk about maximizing flavor!), melt the butter and add the minced garlic. Let it sizzle for 30 seconds, just until fragrant—don’t let it brown. Stir in the heavy cream and bring to a gentle simmer. Reduce the heat, then gradually add the Parmesan and pepper jack cheese. Stir constantly until you have an irresistibly smooth and cheesy Alfredo sauce.
Step 4: Infuse with Southwest Flair
Now it’s time for those vibrant Southwest Chicken Alfredo vegetables! Stir in the corn, black beans, and diced red bell pepper. Let everything mingle for 2–3 minutes, so the veggies are heated through and their flavors infuse the sauce. The colors and textures will make your sauce look just as lively as it tastes.
Step 5: Toss Everything Together
Return your sautéed chicken (and any flavorful juices) to the skillet, then add the cooked pasta. Toss until every noodle is coated in the creamy, cheesy, and spiced sauce. If the sauce feels too thick, splash in a bit of your reserved pasta water until it reaches your ideal creaminess level.
Step 6: The Finishing Touches
Right before serving, add a generous squeeze of fresh lime juice and a sprinkle of chopped cilantro. These two final additions lift the whole dish, bringing a fresh and zesty finish to your homemade Southwest Chicken Alfredo. Serve it piping hot—you’ll want to dig in right away!
How to Serve Southwest Chicken Alfredo
Garnishes
Garnishing your Southwest Chicken Alfredo isn’t just about looks—it’s about layers of flavor. Shower the top with extra chopped cilantro, a dusting of more Parmesan or pepper jack, a slice of lime on the side, or even thinly sliced jalapeños if you crave more heat. A few toasted pepitas or crushed tortilla chips add wonderful crunch if you’re feeling extra fancy.
Side Dishes
This pasta is hearty enough to serve as the main event, but pairing it with a crisp green salad tossed in a bright vinaigrette keeps things balanced and fresh. Warm, soft dinner rolls or cheesy garlic bread on the side turn it into a total comfort feast. For even more Southwest flair, try it with a tangy tomato and avocado salad.
Creative Ways to Present
You can dress up Southwest Chicken Alfredo for a crowd by serving it family-style in a big, beautiful bowl with all the garnishes on the side. Hosting a casual gathering? Scoop it into individual ramekins, top with extra cheese, and broil for a bubbly finish. Or, for a fun twist, stuff leftovers into bell peppers or serve as a topping over baked potatoes!
Make Ahead and Storage
Storing Leftovers
Leftover Southwest Chicken Alfredo keeps well, making it a handy choice for future meals. Cool any extra pasta completely, then store it in an airtight container in the fridge for up to three days. The flavors actually meld and intensify—so some say it’s even better the next day!
Freezing
If you want to freeze your Southwest Chicken Alfredo, let the pasta and sauce cool completely first. Place portions in freezer-safe containers or zip-top bags, removing as much air as possible. It’ll stay delicious for up to 2 months—just know the sauce may thicken a bit upon thawing, but a splash of milk or cream when reheating will revive it perfectly.
Reheating
For the best results, reheat Southwest Chicken Alfredo gently on the stove over medium-low heat or in the microwave in short bursts, stirring in a little milk or cream to bring the sauce back to its velvety texture. Stir often and heat just until warmed through so the sauce stays silky and the chicken remains tender.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine and penne are classic choices for Southwest Chicken Alfredo, feel free to use any pasta you love—rotini, rigatoni, even spaghetti. The goal is to have noodles with enough surface area to soak up all that creamy, cheesy sauce.
What can I do to make it spicier?
If you’re a spice lover, there are plenty of ways to dial up the heat in Southwest Chicken Alfredo. Add diced jalapeños, a pinch of cayenne pepper, or even some crushed red pepper flakes when you season the chicken or finish the sauce. Pepper jack cheese also adds a gentle kick, but you can swap for a spicier variety if you wish!
Can I make this dish vegetarian?
Definitely! Simply skip the chicken and boost the veggies—add extra black beans, corn, and even some sautéed zucchini or mushrooms. To mimic that protein-rich bite, try tossing in some roasted chickpeas or tofu. The sauce is so flavorful, you won’t miss the meat!
Is there a lighter version of the sauce?
Yes! For a lighter Southwest Chicken Alfredo sauce, swap some or all of the heavy cream with half and half or whole milk. Use a little less cheese, and for extra creaminess without all the calories, add a couple tablespoons of Greek yogurt at the end (off the heat) for tang and body.
Do I have to use fresh lime juice and cilantro?
Fresh lime juice and chopped cilantro give this dish its unmistakable Southwest flair, adding brightness and balancing the richness. That said, if you’re not a fan or don’t have them on hand, you can substitute with a squeeze of bottled lime and a handful of chopped parsley—your Southwest Chicken Alfredo will still taste amazing!
Final Thoughts
This Southwest Chicken Alfredo captures everything I love about comfort food with a fiery, zesty kick. It’s the kind of meal that brings people together and disappears fast! Whether you’re cooking for family, friends, or treating yourself, this unforgettable pasta is sure to brighten your dinner table—so go on, give it a try and let every creamy, spicy bite whisk you away to Southwest daydreams.
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Southwest Chicken Alfredo Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Southwest Chicken Alfredo recipe combines the creaminess of Alfredo sauce with the bold flavors of Tex-Mex cuisine. Tender chicken, black beans, corn, and bell pepper come together in a spicy, cheesy sauce that’s sure to please your taste buds.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 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 salt
- 1/4 teaspoon black pepper
For the Pasta:
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated pepper jack cheese
- 1 cup corn (fresh or frozen)
- 1 cup black beans (drained and rinsed)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped cilantro
- juice of 1 lime
Instructions
- Cook the Pasta: Prepare the pasta according to package directions, then drain and set aside.
- Sear the Chicken: Season the chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Sauté in olive oil until fully cooked, about 6–8 minutes. Set aside.
- Make the Sauce: In the same skillet, melt butter, add garlic, then pour in heavy cream. Simmer, then stir in Parmesan and pepper jack cheese until smooth.
- Combine Ingredients: Add corn, black beans, and red bell pepper to the sauce. Stir in the cooked chicken and pasta. Toss to combine.
- Finish and Serve: Squeeze fresh lime juice over the dish, sprinkle with cilantro, and serve hot.
Notes
- For extra heat, add diced jalapeño or a pinch of cayenne pepper.
- You can substitute rotisserie chicken for a quicker version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 3g
- Sodium: 490mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 135mg