Southwest Chicken Alfredo
A creamy and flavorful pasta dish that combines Alfredo sauce with the bold tastes of the Southwest, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (Look for chicken that is plump and firm.)
- 8 ounces penne pasta (You can use any pasta shape you prefer.)
- 1 tablespoon olive oil (Extra virgin olive oil is recommended for rich flavor.)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream (For a lighter version, use half-and-half.)
- 1 cup shredded cheese (cheddar or a cheese blend) (Mozzarella or pepper jack cheese can also work.)
- 1 teaspoon southwest seasoning (Can be store-bought or homemade.)
- to taste salt and pepper
- to taste chopped cilantro for garnish (Adds a pop of freshness.)
Instructions
Preparation
- Cook the penne pasta according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat and add the diced onion and minced garlic. Sauté until translucent.
- Season chicken breasts with salt, pepper, and southwest seasoning, then add them to the skillet. Cook until browned and cooked through, about 6-7 minutes per side.
- Remove chicken and slice it into strips. Let it rest for a bit after cooking.
- In the same skillet, add the heavy cream and bring to a simmer. Stir in cheese until melted and combined.
- Add cooked penne pasta and sliced chicken to the sauce, tossing to coat evenly.
- Garnish with chopped cilantro before serving.
Notes
If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Reheat on stove over low heat with a dash of cream or milk. You can also customize the dish with various additions or substitutions based on dietary preferences.