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Southwest Chicken Alfredo

A creamy, flavorful twist on traditional Chicken Alfredo, spiced up with Southwest flavors for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, cubed
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese Freshly grated is best.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Method
 

Cooking
  1. Boil a large pot of salted water and cook fettuccine until al dente; reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat, add cubed chicken, season with salt, pepper, and half of the chili powder. Cook until golden brown, about 5-7 minutes, then remove and set aside.
  3. In the same skillet, sauté minced garlic for about 30 seconds, then add heavy cream. Stir in Parmesan cheese, cumin, paprika, and remaining chili powder. Simmer until sauce thickens, about 3-5 minutes.
  4. Return chicken to the skillet and stir to coat with the sauce. If too thick, add reserved pasta water gradually until desired consistency.
  5. Add drained fettuccine to the skillet and toss well to combine everything. Serve immediately, garnished with cilantro and lime wedges.

Notes

Feel free to substitute chicken with shrimp or diced vegetables for a vegetarian option. Adjust spice levels according to taste. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.