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Southwest Chicken Alfredo

A comforting pasta dish featuring succulent chicken and zesty peppers in a creamy Alfredo sauce, perfect for weeknight dinners.
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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, Southwest
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts, cubed
  • 8 oz fettuccine or your choice of pasta
  • 2 tablespoons olive oil
  • 1 piece bell pepper (red or yellow), sliced
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
Spices and Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
Garnish
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, seasoning with salt, pepper, chili powder, and smoked paprika. Cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add sliced onions and bell peppers. Sauté until softened, about 5 minutes, then add minced garlic and cook for an additional minute.
Making the Sauce
  1. Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese and bring to a gentle simmer, allowing the sauce to thicken slightly.
Combining
  1. Add the cooked pasta and chicken back into the skillet, tossing to coat everything in the creamy sauce. Adjust seasoning if needed.
Serving
  1. Serve immediately, garnishing with fresh cilantro if desired. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Stir in a splash of milk or chicken broth when reheating to restore creaminess.