Southwest Chicken Alfredo
A creamy Southwest-inspired chicken Alfredo made with tender chicken, penne pasta, cheddar cheese, tomatoes, and a bold homemade seasoning blend for an easy, comforting dinner.
Equipment
- large pot
- large skillet
- mixing bowl
- small bowl
- wooden spoon
- colander
Ingredients
- 1/2 lb penne pasta
- 1 lb chicken breasts, cut into 1-inch strips
- 1 15 oz can diced tomatoes
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp chopped cilantro
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- In a small bowl, mix the Southwest seasoning blend together.
- Add the cut chicken to a large bowl and drizzle with honey. Sprinkle in half of the seasoning blend and toss until evenly coated.
- Bring a large pot of water to a boil and cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden and fully cooked. Transfer the chicken to a plate.
- Add the butter and chopped onion to the same skillet. Cook until softened, then stir in the minced garlic and cook for 1 minute. Add the diced tomatoes and remaining seasoning blend and bring to a gentle simmer.
- Slowly stir in the heavy cream until fully incorporated and simmer gently. Return the cooked chicken to the skillet, add the shredded cheddar cheese, and stir until melted. Add the cooked penne and toss until well coated. Remove from the heat and let sit for a few minutes.
- Stir the pasta again to coat evenly with the sauce. Sprinkle with chopped cilantro and serve warm.
Notes
Adjust the cayenne for your preferred spice level. Freshly shred the cheddar cheese for the smoothest sauce. Let the pasta rest for a few minutes before serving so the sauce thickens and coats the pasta evenly.