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Southwest Chicken Alfredo
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!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
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
Servings:
6
Author:
Katerina | Diethood
Ingredients
FOR THE PASTA AND CHICKEN
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
FOR THE ALFREDO SAUCE
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
Instructions
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.
PREPARE THE ALFREDO SAUCE
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.
Nutrition
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