Recipe Background
Italian cuisine by way of the borderlands? That sounds mighty fine to us! Southwest Chicken Alfredo seasons both the savory, honey-coated chicken and the rich tomato sauce with a zesty, spicy Southwest seasoning that will just bout knock your socks off! The pasta is as tender as ever, the sauce is alfredo creamy, and the cheese is as ooey-gooey as you could hope to eat! Southwest Chicken Alfredo might just have a claim to the title of the best version of chicken alfredo ever made!
Italian cuisine by way of the borderlands? That sounds mighty fine to us! Southwest Chicken Alfredo seasons both the savory, honey-coated chicken and the rich tomato sauce with a zesty, spicy Southwest seasoning that will just bout knock your socks off! The pasta is as tender as ever, the sauce is alfredo creamy, and the cheese is as ooey-gooey as you could hope to eat! Southwest Chicken Alfredo might just have a claim to the title of the best version of chicken alfredo ever made!
Ingredients
For the Southwest seasoning:
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
For the pasta:
- 1 pound chicken breasts cut into 1-inch strips
- 1 tablespoon honey
- 1/2 pound penne pasta
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 (15-ounce) can diced tomatoes
- 1 cup heavy cream
- 1 1/2 cups cheddar cheese shredded
- 2 tablespoons cilantro chopped
Directions
- In a small bowl, mix together the chili powder, the cumin, the oregano, the paprika, the black pepper, the salt, and the cayenne.
- Add the chicken to a large bowl.
- Drizzle the chicken in the honey and sprinkle it with 1/2 of the Southwest seasoning blend, tossing to combine.
- In a large pot of boiling water, cook the pasta to al dente according to package directions. Drain the pasta.
- Heat the oil in a large skillet over medium heat.
- Once the oil is hot, add the chicken and cook until cooked through at 165 degrees F, about 3-4 minutes per side.
- Transfer the chicken to a plate when cooked.
- To the same skillet, add the onion and the butter and sauté over medium heat until tender, about 3 minutes.
- Add the garlic to the onion mixture and cook until fragrant, about 1 minute.
- Add the diced tomatoes and the remaining seasoning blend to the onion mixture and bring it to a low simmer.
- Slowly pour the heavy cream into the tomato mixture while stirring until fully incorporated.
- Bring the mixture to a simmer, then return the chicken to the skillet.
- Sprinkle the cheddar cheese over the sauce mixture and stir to combine.
- Add the pasta to the sauce mixture and toss to combine.
- Transfer the skillet from the heat and let stand for 5 minutes.
- Stir the pasta again and sprinkle with the cilantro.
- Serve.
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