Southwest Chicken Alfredo (Print Version)
Creamy pasta with rotisserie chicken, bell peppers, and southwest spices ready in just 30 minutes for an easy weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked rotisserie chicken, shredded
02 -
8 oz fettuccine or pasta of choice
03 -
2 tablespoons olive oil
04 -
1/2 cup chopped red bell pepper
05 -
1/2 cup chopped green bell pepper
06 -
1/2 cup chopped onion
07 -
2 cloves garlic, minced
→ Seasonings and Sauces
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon cumin
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
1 cup heavy cream
14 -
1/2 cup grated Parmesan cheese
15 -
1/4 cup chopped fresh cilantro (optional)
16 -
Juice of 1/2 lime
# Steps to Follow:
01 -
Bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 -
While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and bell peppers. Sauté for about 4-5 minutes until softened.
03 -
Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
04 -
Add shredded rotisserie chicken and mix well. Pour in the cream and bring it to a gentle simmer.
05 -
Stir in the Parmesan cheese and continue stirring until the sauce thickens slightly—about 3-4 minutes.
06 -
Toss in the cooked pasta and squeeze in fresh lime juice. Mix to coat everything evenly.
07 -
Sprinkle with chopped cilantro, if using. Serve warm with extra Parmesan if desired.
# Additional Notes:
01 -
Swap out fettuccine for penne, or go low-carb with zucchini noodles. Want more heat? Add jalapeños or a dash of cayenne.