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Southwest Chicken Alfredo | www.diethood.com | Easy, creamy and delicious pasta dish with spicy chicken, vegetables, homemade alfredo sauce and cavatappi pasta.

Southwest Chicken Alfredo

Katerina | Diethood
Southwest Chicken Alfredo is an easy, creamy and delicious pasta recipe with spicy chicken, vegetables, homemade alfredo sauce and cavatappi pasta. It's the perfect quick dinner idea for busy weeknights since it's done in just 30 minutes! 
Servings : 6
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1 package (1 pound) Cavatappi Pasta
  • 1 pound (about 3 to 4 pieces) boneless, skinless chicken breasts, cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper , or to taste
  • 1/2 teaspoon chili powder , or to taste
  • 2 tablespoons olive oil , divided
  • 2 tablespoons butter , divided
  • 1 green bell pepper , diced
  • 1 red bell pepper , diced
  • 1 small yellow onion , diced
  • 3 cloves garlic , minced
  • salt and fresh ground pepper , to taste
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/2 cup grated parmesan cheese
  • 1 avocado , diced, for garnish
  • chopped fresh parsley , for garnish


  • Cook pasta according to package directions.
In the meantime, prepare the chicken.
  • In a ziploc bag, combine ground cumin, cayenne pepper and chili powder.
  • Add the cubed chicken pieces to the ziploc bag; close it and shake it around until all chicken pieces are coated.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat.
  • Add chicken pieces to the skillet and cook for 4 to 5 minutes, stirring frequently, until chicken is browned and thoroughly cooked.
  • Remove chicken from skillet and set aside.
  • In the same skillet heat 1 tablespoon olive oil and 1 tablespoon butter; add diced peppers, onions and garlic.
  • Season with salt and pepper and cook over medium-high heat for 2 to 3 minutes, or until vegetables are tender, stirring frequently.
  • Remove vegetables from the skillet and set aside.
  • Add butter to the skillet and melt over medium heat.
  • Whisk in the flour; continue to whisk until mixture is smooth.
  • Slowly whisk in the half-and-half into the sauce until completely incorporated.
  • Stir the Parmesan cheese into the sauce, whisking continually.
  • Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, about 4 to 5 minutes.
  • Add chicken and vegetables to the sauce; stir and continue to cook for 1 to 2 minutes, until mixture is bubbly and hot.
  • Add drained pasta to the chicken mixture and toss to combine.
  • Remove from heat.
  • Top with diced avocado and fresh parsley.
  • Serve.


Calories: 687 kcal | Carbohydrates: 68 g | Protein: 32 g | Fat: 31 g | Saturated Fat: 13 g | Cholesterol: 103 mg | Sodium: 336 mg | Potassium: 827 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 1540 IU | Vitamin C: 48.2 mg | Calcium: 196 mg | Iron: 2.3 mg | Net Carbs: 63 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American/Southwest
Keyword: chicken alfredo recipe, chicken alfredo sauce recipe, creamy chicken alfredo recipe, homemade alfredo sauce, homemade chicken alfredo sauce, Southwest Chicken Alfredo, spicy chicken alfredo