Description
This Southwest Chicken Alfredo is a creamy, cheesy pasta dish infused with smoky, bold flavors from a homemade Southwest seasoning blend. Tender pan-seared chicken is paired with a rich and velvety Alfredo-style sauce, creating the perfect balance of spice and creaminess. This easy one-pan meal is perfect for a weeknight dinner and is sure to be a hit with the whole family!
Ingredients
Scale
- 1 lb. chicken breasts, cut into 1-inch strips
- ½ lb. penne pasta
- 1 (15 oz.) can diced tomatoes, drained
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons chopped cilantro
- Southwest Seasoning Blend:
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon cayenne
Instructions
- Prepare the Seasoning: In a small bowl, mix chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne. This seasoning blend will give the dish its signature Southwest flavor.
- Season the Chicken: Place the sliced chicken breasts in a bowl and drizzle with honey. Sprinkle half of the prepared seasoning blend over the chicken, tossing until fully coated. Let it sit while preparing the other ingredients to enhance flavor absorption.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case the sauce needs thinning.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, melt butter and add the chopped onion. Sauté for about 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Create the Sauce: Pour the diced tomatoes and the remaining Southwest seasoning into the skillet. Stir well and bring to a gentle simmer. Slowly add the heavy cream while stirring continuously until fully incorporated. Let the sauce simmer for a couple of minutes until slightly thickened.
- Combine Everything: Return the cooked chicken to the skillet, stirring to coat in the sauce. Sprinkle in the shredded cheddar cheese and stir until melted and fully blended. Add the drained pasta and toss everything together until well coated. If the sauce seems too thick, add a small amount of reserved pasta water to reach your desired consistency.
- Garnish and Serve: Remove from heat and let the pasta sit for a couple of minutes to allow flavors to meld. Sprinkle with fresh chopped cilantro before serving. Enjoy warm!
Notes
- If you prefer a milder version, omit the cayenne or reduce the amount of chili powder.
- For extra creaminess, stir in a little cream cheese or additional cheddar cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Southwest
Nutrition
- Serving Size: 1 generous portion
- Calories: 1092 kcal
- Sugar: 49g
- Sodium: 25g
- Fat: 48g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 121g
- Fiber: 20g
- Protein: 57g
- Cholesterol: 190mg