Description
A delightful fusion of creamy Alfredo sauce and zesty Southwest flavors, perfect for family dinners or cozy nights in.
Ingredients
- 12 ounces fettuccine or preferred noodle
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 cup bell peppers, diced (mix of red, yellow, and green)
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces cream cheese
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Green onions, for garnish
- Cilantro, optional
Instructions
- Cook the pasta: Begin by bringing a large pot of water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
- Sauté the chicken: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Once hot, add the diced chicken and cook until no longer pink, around 5–7 minutes. Remove the chicken and set aside.
- Add the vegetables: In the same skillet, add the diced bell peppers and onion. Sauté for about 3-4 minutes until tender. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the Alfredo sauce: Lower the heat and add the cream cheese to the vegetables, stirring until melted. Slowly pour in the heavy cream, stirring constantly until the sauce is smooth. Add the grated Parmesan cheese along with the chili powder and cumin. Stir until the cheese melts and the sauce thickens.
- Combine and serve: Add the cooked pasta and chicken to the skillet, mixing well until everything is evenly coated. Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions and cilantro, if using.
Notes
For a vegetarian option, replace chicken with grilled vegetables. You can also add shrimp for a seafood twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern