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southwest-chicken-alfredo-skillet-recipe

Southwest Chicken Alfredo

Creamy and delicious southwest-style chicken pasta made with seasoned pan-seared chicken, onions, garlic, and penne tossed in a bold southwest cheddar cream sauce. Ready in 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southwest
Calories: 1092
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb penne pasta
  • 1 lb chicken breasts cut into 1-inch strips
  • 15 oz canned diced tomatoes 1 can
  • 1 cup heavy cream
  • 1.5 cup cheddar cheese shredded
  • 1 cup onion chopped
  • 4 garlic cloves minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp fresh cilantro chopped, for garnish
  • 1.5 tsp chili powder southwest seasoning
  • 1/2 tsp cumin southwest seasoning
  • 1/2 tsp oregano southwest seasoning
  • 1 tsp paprika southwest seasoning
  • 1/4 tsp black pepper southwest seasoning
  • 1/2 tsp salt southwest seasoning
  • 1/8 tsp cayenne pepper southwest seasoning

Equipment

  • Large skillet
  • Large saucepan
  • Cutting board and chef knife
  • Measuring cups and spoons

Method
 

  1. In a small bowl, mix together all the southwest seasoning ingredients until well combined. Set aside.
  2. Add the chicken strips to a large bowl. Drizzle in the honey and add half of the seasoning blend. Toss until evenly coated.
  3. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions for al dente. Drain and set aside. Do not rinse the pasta.
  4. Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken. Cook for 3 to 4 minutes per side until golden and cooked through (internal temperature 165 F). Transfer to a plate.
  5. In the same skillet over medium heat, add chopped onion and butter. Cook for 3 to 4 minutes until softened. Add minced garlic and cook 1 more minute until fragrant.
  6. Add diced tomatoes and remaining seasoning. Stir and bring to a low simmer for 2 minutes. Slowly pour in heavy cream while stirring constantly until fully incorporated. Bring to a gentle simmer.
  7. Add cooked chicken back to the skillet. Sprinkle in shredded cheddar cheese and stir until melted and smooth. Add drained penne pasta and toss to coat. Remove from heat and let rest 2 to 3 minutes.
  8. Give the pasta one final stir to coat evenly in sauce. Top with chopped fresh cilantro and serve hot.

Notes

For best results, use sharp cheddar cheese and fresh garlic cloves. Do not rinse the pasta after draining — the starch helps the sauce cling. Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Reheat on the stovetop over low heat with a splash of cream or water to loosen the sauce.