Southwest Chicken Alfredo Pasta (Print version)
Creamy pasta with spiced chicken, peppers, corn, and black beans in rich Alfredo sauce
# What you need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Vegetables
11 - 1 medium red bell pepper, sliced
12 - 1 medium yellow bell pepper, sliced
13 - 1 cup frozen or canned corn, drained
14 - 1 cup black beans, rinsed and drained
15 - 2 green onions, sliced
→ Alfredo Sauce
16 - 2 tablespoons unsalted butter
17 - 3 cloves garlic, minced
18 - 1½ cups heavy cream
19 - 1 cup freshly grated Parmesan cheese
20 - ½ teaspoon salt
21 - ¼ teaspoon black pepper
22 - ¼ teaspoon crushed red pepper flakes
→ Garnishes
23 - ¼ cup chopped fresh cilantro
24 - Lime wedges
# Directions:
01 - Prepare pasta according to package directions. Drain thoroughly, reserving ½ cup pasta water for later use.
02 - Pat chicken breasts completely dry. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. Rub spice mixture evenly over all chicken surfaces.
03 - Heat olive oil in large skillet over medium-high heat. Place chicken in pan and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate, rest 5 minutes, then slice into thin strips.
04 - In same skillet, add bell peppers and corn. Sauté 3-4 minutes until crisp-tender. Add black beans and green onions; cook 1 additional minute. Remove vegetables to separate bowl.
05 - Reduce heat to medium-low. Melt butter in skillet, add minced garlic, sauté 1 minute until fragrant. Pour in heavy cream, stirring to release browned bits from pan bottom. Simmer 2 minutes, then whisk in Parmesan, salt, black pepper, and red pepper flakes. Continue stirring until cheese melts and sauce thickens slightly.
06 - Add cooked pasta to skillet with Alfredo sauce, tossing thoroughly to coat evenly. Add reserved pasta water as needed to achieve desired consistency.
07 - Fold sautéed vegetables into pasta mixture. Arrange sliced chicken over top. Garnish with fresh cilantro and serve with lime wedges.
# Expert advice:
01 -
- The way smoky spices dance with creamy sauce creates this incredible comfort food that somehow feels light and exciting
- Everything happens in one skillet, meaning maximum flavor with minimal cleanup effort
02 -
- That reserved pasta water will save you if your sauce turns into a clumpy mess—add it a splash at a time
- Don't rush the garlic step, burnt garlic makes everything taste bitter and sad
03 -
- Butterfly thick chicken breasts so they cook evenly and stay juicy
- Toast your spices in a dry pan for 30 seconds before rubbing on chicken