Savoring Southwest Chicken Alfredo for Dinner
Rich and creamy, this Southwest Chicken Alfredo combines tender chicken and bold spices for a satisfying dish that elevates any weeknight dinner.
Ingredients
- 8 oz fettuccine
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 can 4 oz diced green chiles
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Cook the fettuccine according to package instructions.
- While the pasta cooks, season the chicken breasts with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat, then add chicken.
- Once cooked, remove the chicken from the skillet and let it rest.
- In the same skillet, reduce heat to medium, and add heavy cream, stirring frequently.
- Add the Parmesan cheese, diced green chiles, lime juice, and stir until the cheese is melted.
- Combine the cooked fettuccine with the Alfredo sauce, adding pasta water as needed.
- Slice the rested chicken and serve on top of the pasta.
- Garnish with chopped cilantro and serve hot.