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Creamy Southwest Chicken Alfredo with penne pasta and cheddar cheese in a skillet

Southwest Chicken Alfredo

Creamy Southwest-style chicken alfredo pasta made with seasoned pan-seared chicken, penne, cheddar cheese, and a bold Southwest cream sauce. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 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
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1.5 tsp chili powder
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp cayenne pepper reduce or omit for less heat
  • 1 tbsp butter
  • 1 cup onion chopped
  • 4 garlic cloves minced
  • 15 oz canned diced tomatoes one can
  • 1 cup heavy cream
  • 1.5 cups cheddar cheese shredded
  • 2 tbsp fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • Large saucepan or pot
  • Measuring cups and spoons
  • Cutting board and chef's knife

Method
 

  1. Combine all Southwest seasoning ingredients in a small bowl and stir to mix well. Set aside.
  2. Place chicken strips in a large bowl. Drizzle with honey and add half of the seasoning blend. Toss to coat evenly.
  3. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente, about 9 to 11 minutes. Drain and set aside.
  4. Heat olive oil in a large skillet over medium heat. Add seasoned chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through to 165 degrees F. Transfer to a plate.
  5. In the same skillet, melt butter over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 1 minute until fragrant. Stir in diced tomatoes and remaining seasoning. Simmer for 2 minutes.
  6. Slowly pour in heavy cream while stirring constantly. Bring to a gentle simmer. Add chicken back to the skillet. Sprinkle in shredded cheddar and stir until fully melted and smooth.
  7. Add drained penne to the skillet and toss to coat. Remove from heat and let rest for 3 to 5 minutes to allow the sauce to thicken.
  8. Stir once more to fully coat the pasta. Top with fresh cilantro and serve immediately.

Notes

Use Rotel instead of diced tomatoes for extra Southwest heat. Chicken thighs work great for a juicier result. Any short pasta such as rotini, ziti, or farfalle can substitute for penne. Shred cheese fresh for the smoothest sauce.