Description
A flavorful Southwest Chicken Alfredo combining tender spiced chicken breasts with creamy Alfredo sauce, fettuccine pasta, and a hearty mix of black beans, corn, and optional diced tomatoes. This 35-minute recipe brings a southwestern twist to a classic Italian favorite, garnished with fresh cilantro for a burst of freshness.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Pasta
- 12 ounces fettuccine pasta
Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Add-ins
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (optional)
Garnish
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare Chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side, or until the chicken is no longer pink in the center and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Drain and set aside.
- Prepare Alfredo Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and let it simmer gently until it thickens slightly, about 3-5 minutes. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Ingredients: Add the cooked pasta, thawed corn, rinsed black beans, and diced tomatoes (if using) to the skillet with the Alfredo sauce. Toss thoroughly to coat everything evenly with the sauce. Slice the rested chicken breasts and arrange the slices on top of the pasta mixture.
- Serve: Garnish the dish with freshly chopped cilantro. Serve immediately while hot for the best flavor and texture.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken rub.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- To make this dish vegetarian, omit the chicken and add extra beans or grilled vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
