Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 12 oz penne pasta (or any pasta of choice)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup frozen corn, thawed
- 1 cup black beans, rinsed and drained
- ½ cup chopped cilantro (optional)
- Juice of 1 lime
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Season the Chicken: In a medium bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces in this spice mixture until evenly coated.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 7-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
- Prepare the Sauce Base: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the flour and cook for another 1-2 minutes, creating a roux.
- Make the Alfredo Sauce: Gradually whisk in the heavy cream and chicken broth. Continue whisking until the mixture is smooth and begins to thicken, about 5 minutes.
- Add the Cheese: Stir in the Parmesan and mozzarella cheeses, mixing until they melt completely into the sauce. The sauce should be thick and creamy.
- Incorporate the Southwest Flavors: Add the diced tomatoes with green chilies, corn, and black beans into the sauce. Stir everything together, then return the cooked chicken to the skillet.
- Combine the Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat it in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
- Finish with Lime and Cilantro: Squeeze fresh lime juice over the pasta and sprinkle with chopped cilantro. Give everything a good mix, then taste and adjust seasoning as needed.
- Serve and Garnish: Serve the Creamy Southwest Chicken Alfredo warm, garnished with additional cilantro and a sprinkle of red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 ½ cups
- Calories: 620
- Sugar: 5g
- Fat: 34g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g