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Southwest Chicken Alfredo

Creamy southwest chicken alfredo pasta in a skillet topped with fresh cilantro
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Creamy and delicious southwest style chicken alfredo pasta made with seasoned pan-seared chicken, onions, garlic, and penne tossed in a mouthwatering southwest cream sauce. Cheesy, smoky, and absolutely satisfying.

Ingredients

Scale
  • 1 lb chicken breasts, cut into bite-sized pieces
  • 1 tablespoon honey
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1/2 lb penne pasta
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 1 (15 oz.) can crushed or diced tomatoes
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese, freshly grated
  • 2 tablespoons butter
  • 1 tablespoon oil (for cooking chicken)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. In a small bowl, mix together chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne. Add chicken to a large bowl, drizzle with honey, and toss with half the seasoning blend until fully coated.
  2. Bring a large pot of salted water to a boil. Cook penne until al dente per package directions, about 10 to 11 minutes. Reserve 1/2 cup pasta water before draining. Drain and do not rinse.
  3. Heat oil in a large skillet over medium heat. Add seasoned chicken in a single layer and cook 2 to 3 minutes per side until golden and cooked through. Do not crowd the pan. Transfer to a plate.
  4. In the same skillet, add butter and diced onion over medium heat. Cook 3 to 4 minutes until softened. Add garlic and stir constantly for one minute.
  5. Add canned tomatoes and remaining seasoning blend. Stir and bring to a low simmer for 2 minutes.
  6. Slowly pour in the heavy cream while stirring. Bring to a gentle simmer over medium-low heat. Do not boil aggressively.
  7. Return chicken to the skillet. Add freshly shredded cheddar and stir gently until melted and sauce is smooth. Add a splash of reserved pasta water if sauce is too thick.
  8. Add cooked penne and fold gently into the sauce. Remove from heat and let rest 2 to 3 minutes. Stir once more before serving.
  9. Garnish with fresh chopped cilantro and serve immediately.

Notes

  • Always shred cheddar fresh from the block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Boneless skinless chicken thighs can be substituted for breasts for a juicier result.
  • The honey adds subtle sweetness that balances the southwest spices. Do not skip it.
  • Reserve pasta water before draining – it helps adjust sauce consistency without diluting flavor.

Nutrition

Find it online: https://www.benefitiany.com/southwest-chicken-alfredo/