Recipe Background
Italian food by way of the border... sounds like a delicious time to us! This Tex-Mex Alfredo brings the creaminess, the richness, and the savory flavor of a classic Chicken Alfredo pasta but with the spice, the zest, and the heat of Tex-Mex cuisine. The addition of Pepper Jack cheese adds a little extra heat to the succulent chicken, while cilantro brings a new level of fragrance. Tex-Mex Alfredo will be the new way you love to enjoy this familiar classic.
Italian food by way of the border... sounds like a delicious time to us! This Tex-Mex Alfredo brings the creaminess, the richness, and the savory flavor of a classic Chicken Alfredo pasta but with the spice, the zest, and the heat of Tex-Mex cuisine. The addition of Pepper Jack cheese adds a little extra heat to the succulent chicken, while cilantro brings a new level of fragrance. Tex-Mex Alfredo will be the new way you love to enjoy this familiar classic.
Ingredients
- 1 (16 ounce) package angel hair pasta
- 1 1/2-2 pounds chicken breasts boneless, skinless, and cubed
- 1 tablespoon garlic powder
- 1 tablespoon dried cilantro
- 1 teaspoon ground cumin
- 1/2 cup butter
- 2 cups heavy whipping cream
- 1/2 cup cream cheese softened
- 1 1/2 teaspoons lime zest grated
- 1/2 cup Pepper Jack cheese
- 2 (4 ounce) cans chopped green chiles
- 2 tablespoons lime juice
Directions
- Cook the angel hair according to the package directions.
- Drain the pasta.
- Sprinkle the chicken with the garlic powder, the cilantro, and the cumin.
- In a large nonstick skillet, cook and stir the chicken over medium heat until cooked through and no longer pink, about 6-8 minutes.
- Transfer the chicken to a plate.
- In the same skillet, melt the butter.
- Stir in the heavy cream, the cream cheese, and the lime zest and cook until combined, about 4-6 minutes.
- Stir in the Pepper Jack cheese until melted.
- Add the chiles and the lime juice.
- Return the chicken to the skillet and heat through.
- Toss the chicken mixture with the pasta.
- Serve.
×