Description
Creamy Southwest Chicken Alfredo with fettuccine, colorful bell peppers, black beans, and corn, topped with juicy spiced chicken and fresh cilantro. A flavorful and satisfying twist on classic Alfredo!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup cream cheese, softened
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 pound fettuccine pasta
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/4 cup chopped fresh cilantro, for garnish
- Optional: Jalapeño slices, for garnish (if you like it spicy!)
Instructions
- Prepare the Chicken: Pat chicken breasts dry. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub spice mixture all over the chicken.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Remove chicken and let rest for a few minutes before slicing or shredding. Set aside.
- Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
- Pour in heavy cream and bring to a simmer, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese and softened cream cheese. Continue stirring until cheeses are melted and sauce is smooth.
- Season with nutmeg, salt, and pepper to taste. Keep warm over low heat.
- Cook Pasta and Veggies: Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package directions, until al dente.
- While pasta cooks, heat a separate large skillet over medium heat. Add sliced bell peppers and cook for 5-7 minutes, until tender-crisp.
- Add drained black beans and corn to the skillet and cook for 2-3 minutes, until heated through.
- Drain pasta and add it to the skillet with the Alfredo sauce. Toss to coat.
- Add cooked bell peppers, black beans, and corn to the pasta and sauce. Gently toss until combined.
- Assemble and Serve: Divide Southwest Chicken Alfredo among plates or bowls. Top with sliced or shredded chicken. Garnish with cilantro and jalapeño slices (optional). Sprinkle with extra Parmesan cheese. Serve immediately.
Notes
- Spice it up: Add cayenne pepper to the chicken spice blend or hot sauce to the Alfredo sauce.
- Add more veggies: Diced zucchini, chopped onions, or spinach can be added.
- Use different pasta: Penne, linguine, or rotini can be substituted for fettuccine.
- Make it lighter: Use half-and-half instead of heavy cream, or add chicken broth to thin the sauce.
- Grill the chicken: Grill chicken for a smoky flavor.
- Make it ahead: Prepare chicken and Alfredo sauce ahead of time.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding milk or cream to loosen the sauce if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes