Southwest Chicken Alfredo
Southwest Chicken Alfredo is a bold twist on classic creamy pasta. Tender chicken, sautéed peppers, and fettuccine are coated in a rich parmesan Alfredo sauce seasoned with smoky Southwest spices and finished with a splash of lime. This easy chicken alfredo recipe brings big flavor to a familiar comfort dish and is perfect for weeknight dinners or casual entertaining.
Ingredients
- Main Ingredients
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz fettuccine or penne pasta cooked al dente
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- Seasonings & Flavor Base
- 1½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1½ teaspoons Southwest seasoning chili powder, cumin, paprika blend
- 3 cloves garlic minced
- 1 tablespoon fresh lime juice
- Pantry Staples
- 1 –2 tablespoons olive oil or butter
- Salt and black pepper to taste
- Red pepper flakes optional
- Fresh cilantro optional garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Season chicken with salt, pepper, and Southwest seasoning.
- Heat olive oil or butter in a large skillet over medium heat.
- Cook chicken 5–6 minutes, until golden and cooked through (165°F). Remove and set aside.
- In the same skillet, sauté bell peppers 3–4 minutes until slightly tender.
- Add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer over medium-low heat.
- Stir in parmesan cheese until melted and smooth.
- Add cooked pasta and chicken back to the skillet. Toss to coat evenly.
- Add reserved pasta water as needed to loosen the sauce.
- Finish with lime juice, taste, and adjust seasoning. Garnish if desired and serve warm.
Notes
- Keep heat moderate once cream is added to prevent separation.
- Lime juice brightens the sauce—don’t skip it.
- Southwest seasoning varies by brand; start light and adjust to taste.