Southwest Chicken Alfredo

This Southwest Chicken Alfredo transforms ordinary rotisserie chicken into a creamy, flavor-packed meal that brings together Italian creaminess with southwestern spices. The dish has become my weeknight superhero when I need something impressive without spending hours in the kitchen.

I first created this fusion dish when I had leftover rotisserie chicken and was craving something more exciting than the usual pasta. My family now requests it weekly and even my picky nephew cleans his plate every time.

Ingredients

• Rotisserie chicken: provides tender precooked protein saving significant preparation time
• Bell peppers: add vibrant color sweet flavor and vitamin C
• Heavy cream: creates the silky base for the authentic Alfredo sauce
• Chili powder, cumin, and smoked paprika: bring the essential southwestern flavor profile
• Fresh lime juice: adds brightness that cuts through the richness of the cream
• Parmesan cheese: contributes saltiness and helps thicken the sauce naturally
• Cilantro (optional): adds fresh herbal notes that complement the southwestern spices

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add your fettuccine and cook exactly according to package directions until al dente usually 8 to 10 minutes. Remember to reserve about a quarter cup of pasta water before draining in case you need to adjust sauce consistency later.

Sauté the Vegetables:

While your pasta cooks heat olive oil in a large deep skillet over medium heat until it shimmers. Add chopped onions and bell peppers cooking for 4 to 5 minutes until they soften but still maintain some texture. Stir occasionally to prevent browning too quickly.

Build the Flavor Base:

Add minced garlic and all your spices chili powder cumin smoked paprika salt and pepper. Cook for exactly one minute stirring constantly to prevent burning while allowing the heat to bloom the spices and release their essential oils. Your kitchen should be filled with an amazing aroma at this point.

Create the Sauce:

Add shredded rotisserie chicken to the skillet mixing thoroughly to coat with spices. Pour in the heavy cream stirring gently and bring to a gentle simmer not a boil. Add the Parmesan cheese in small handfuls stirring continuously until completely melted and the sauce begins to thicken around 3 to 4 minutes.

Combine and Finish:

Add your drained pasta directly to the sauce stirring gently but thoroughly to coat every strand. Squeeze fresh lime juice over everything and toss once more. If the sauce seems too thick add a splash of reserved pasta water. Turn off heat and let stand for 1 minute to allow flavors to meld.

The smoked paprika is truly the secret ingredient here. I once made this dish without it when I ran out and while still good it was missing that distinctive smoky depth. Now I always keep smoked paprika in my pantry specifically for this recipe.

Make Ahead and Storage Tips

This Southwest Chicken Alfredo actually improves overnight as the flavors have time to develop further. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a small splash of milk or cream to revive the sauce as it tends to thicken when chilled. For best results reheat gently on the stovetop rather than microwave to prevent the sauce from separating.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. No rotisserie chicken? Use any leftover cooked chicken or quickly sauté some chicken breasts or thighs. Vegetarians can substitute roasted vegetables mushrooms or plant based chicken alternatives. The heavy cream can be replaced with half and half for a lighter version though the sauce won't be quite as rich. For a dairy free option use full fat coconut milk and nutritional yeast instead of Parmesan.

Serving Suggestions

Serve this hearty pasta with a simple side salad dressed with lime vinaigrette to complement the southwestern flavors. For a complete meal add warm crusty bread for sopping up extra sauce. A side of roasted corn also pairs beautifully with these flavors. For presentation sprinkle with extra cilantro fresh diced tomatoes or sliced avocado for color and texture contrast.

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Recipe FAQs

→ Can I use a different type of pasta for this Southwest Chicken Alfredo?

Absolutely! While fettuccine is traditional for Alfredo dishes, this recipe works beautifully with any pasta shape. Penne, rotini, or bow ties hold the sauce well. For a lower-carb option, substitute zucchini noodles or cauliflower rice.

→ How can I make this dish spicier?

To increase the heat level, add diced jalapeños or a canned chipotle pepper in adobo sauce when sautéing the bell peppers. Alternatively, incorporate a dash of cayenne pepper or hot sauce to the cream sauce. You can also serve with sliced fresh jalapeños on top.

→ Can I prepare this Southwest Chicken Alfredo ahead of time?

Yes, though it's best fresh. If preparing ahead, slightly undercook the pasta and store the sauce separately. When reheating, warm the sauce first, then add the pasta and a splash of cream or milk to refresh the consistency. The dish will keep in the refrigerator for 3-4 days.

→ What can I use instead of rotisserie chicken?

Any pre-cooked chicken works well, including leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. For a different protein, try cooked shrimp, which pairs wonderfully with the southwest flavors. Vegetarians can substitute black beans and corn for a delicious meatless option.

→ Is there a dairy-free version of this Southwest Chicken Alfredo?

Yes! Replace heavy cream with full-fat coconut milk or your favorite plant-based cooking cream. For the Parmesan cheese, use nutritional yeast or a dairy-free Parmesan alternative. The southwest spices will still provide plenty of flavor even without traditional dairy ingredients.

→ What sides pair well with this dish?

A simple green salad with avocado and lime vinaigrette complements this rich pasta perfectly. Garlic bread or warm tortillas are excellent for soaking up extra sauce. Roasted vegetables like zucchini or corn also make great accompaniments to round out the meal.