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
Scale
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
