Southwest Chicken Alfredo (Printable Version)
Creamy pasta with seasoned chicken, bell peppers, and smoky spices finished with lime and cilantro.
# 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 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
# How to Make It:
01 - Cook the fettuccine pasta in salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
02 - In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mix 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.
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. If sauce is too thick, add a splash of reserved pasta water to loosen.
08 - Squeeze in lime juice, then top with sliced chicken. Garnish with chopped cilantro and serve with extra lime wedges.
# Expert Advice:
01 -
- The smoky spice rub on the chicken creates this incredible crust that you can actually taste through every single bite
- That hit of fresh lime juice at the end cuts through all that rich creaminess just when you need it to
02 -
- Reserving that pasta water is not optional, it is liquid gold that binds everything together
- The sauce thickens quickly off the heat so do not overcook it or you will end up with cheese paste
03 -
- Grate your own Parmesan cheese, it makes all the difference in sauce texture
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge