Description
A creamy and zesty twist on classic pasta, this Southwest Chicken Alfredo is perfect for busy weeknights.
Ingredients
- 1/2 lb. Penne Pasta
- 1 lb. Chicken Breasts (cut into 1″ strips)
- 1 (15 oz.) can Diced Tomatoes
- 1 cup Heavy Cream
- 1 1/2 cups Cheddar Cheese (shredded)
- 1 cup Onion (chopped)
- 4 Garlic Cloves (minced)
- 1 tbsp Honey
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 2 tbsp Cilantro (chopped)
- 1 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- 1/8 tsp Cayenne
Instructions
- In a small bowl, combine the chili powder, cumin, oregano, paprika, black pepper, and cayenne to create your seasoning blend.
- Place the chicken strips in a large bowl. Drizzle honey and half of the seasoning over the chicken. Toss until well-coated.
- Boil a large pot of water and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until golden brown and fully cooked, about 5-7 minutes. Transfer chicken to a plate.
- In the same skillet, add onions and butter, cooking for a few minutes until tender. Stir in garlic and cook for another minute.
- Add the diced tomatoes and the remaining seasoning. Bring to a simmer.
- Gradually pour in the heavy cream while stirring. Once combined and simmering, add the chicken back into the skillet.
- Stir in cheddar cheese until melted, then add the cooked pasta. Toss to coat evenly.
- Let the mixture sit for a few minutes off heat. Stir again and top with fresh cilantro before serving.
Notes
Feel free to substitute cheddar cheese with Monterey Jack or use a dairy-free cream for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican