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🌶️ Southwest Chicken Fettuccine Alfredo is creamy, cheesy, and full of bold flavors! Easy weeknight pasta that everyone will love. 🍴✨
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If you love creamy pasta with bold flavors, this Southwest Chicken Fettuccine Alfredo is for you. It combines the richness of classic Alfredo with the spice and flair of a southwest pasta recipe.
Juicy chicken, poblano and bell peppers, black beans, and corn are tossed with noodles and a silky southwest Alfredo sauce. It is the perfect mix of comfort and flavor in one skillet.
This southwest pasta makes a fast weeknight dinner that feels special enough for entertaining. The southwest chicken and pasta combo delivers just the right amount of heat, creaminess, and texture in every bite.
⭐ Why You’ll Love This Recipe
- Bold flavor – the southwest Alfredo sauce is creamy with a kick.
- Quick and easy – ready in just 30 minutes.
- Family-friendly – even picky eaters love this southwest pasta recipe.
- Versatile – swap veggies, pasta shapes, or proteins.
- Perfect balance – the southwest chicken and pasta combo has both comfort and spice.
🛒 Ingredients & Substitutions
- fettuccine pasta – substitute with linguine or spaghetti
- chicken breast – substitute with chicken thighs
- taco seasoning – homemade or store-bought
- butter – substitute with olive oil
- poblano pepper – substitute with green bell pepper
- red bell pepper – substitute with yellow or orange bell pepper
- garlic – substitute with garlic powder (½ teaspoon)
- all-purpose flour – substitute with cornstarch (1 tablespoon mixed with water)
- chicken stock – substitute with vegetable stock
- heavy cream – substitute with half & half
- parmesan cheese – substitute with romano or asiago
- black beans – substitute with pinto beans
- frozen corn – substitute with drained canned corn
✨ Variations
- Make it spicy by adding cayenne pepper or red pepper flakes to the southwest Alfredo sauce.
- Try shrimp or steak in place of the chicken for a different southwest pasta twist.
- Add spinach, mushrooms, or zucchini for extra veggies.
- Use penne or rotini instead of fettuccine for a hearty southwest chicken and pasta.
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🔥 Tips
- Cook the pasta al dente so it does not get mushy when mixed with the Southwest Alfredo sauce.
- Cut the chicken into equal-sized pieces for even cooking.
- Let the sauce simmer until slightly thickened before adding pasta.
- Garnish with parsley, cilantro, or extra cheese for a fresh finish.
❓ FAQs
The taco seasoning, poblano pepper, beans, and corn give this dish the signature southwest flavor.
Yes, you can prepare the sauce and chicken, then toss with fresh pasta just before serving.
This southwest chicken and pasta also works well with shrimp, turkey, or even leftover rotisserie chicken.
Yes, use half & half instead of cream and less cheese to make a lighter southwest Alfredo sauce.
Absolutely. Skip the chicken and add more beans or grilled veggies for a meat-free version.
🍽️ Other Recipes You May Enjoy
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Better for you Alfredo Sauce Recipe
Southwest Chicken Fettuccine Alfredo
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Equipment
- mixing bowl small
- colander
- plate (for holding chicken)
Ingredients
- 10 oz fettuccine pasta, (cooked to package instructions)
- 1 lb chicken breast, cut into 1-inch pieces
- 3 tablespoons taco seasoning
- 4 tablespoons butter
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 2 cups heavy cream
- ⅓ cup parmesan cheese, grated
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- fresh parsley, for garnish
Instructions
- In a small bowl, toss the chicken pieces with the taco seasoning until coated. Set aside.
- In a large skillet, melt the butter over medium-high heat. Add the seasoned chicken and cook until fully cooked through, stirring occasionally. Remove the chicken to a plate, leaving the butter and juices in the pan.
- Add the diced poblano and red bell pepper to the skillet. Sauté for 5-6 minutes until softened. Stir in the garlic and flour, cooking for 1 minute.
- Slowly pour in the chicken stock, stirring constantly, until the mixture thickens. Add the heavy cream, bring to a boil, then reduce heat to medium. Stir in the parmesan cheese until melted.
- Return the cooked chicken and any juices to the skillet. Add the black beans and corn, stirring until everything is heated through and simmering.
- Add the cooked fettuccine to the skillet and toss until coated in the sauce.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
🥡 STORAGE
- Store in the refrigerator for up to 3 days in an airtight container.
♨️ REHEATING
- Microwave: Heat in 1-minute intervals, stirring in between.
- Skillet: Warm gently over medium heat with a splash of cream or milk to loosen the sauce.
❄️ FREEZING
- Not recommended, as the creamy sauce can separate when thawed.
💡 TIPS FOR BEST RESULTS
- Cook pasta al dente so it does not become mushy when mixed with the sauce.
- Add the beans and corn at the end to keep their texture intact.
- For extra heat, add a pinch of cayenne pepper or red pepper flakes.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake the finished pasta in a greased casserole dish topped with extra cheese at 350°F for 15-20 minutes until bubbly.
- Air fryer: Not recommended for this recipe.
- Stovetop: Best method for creamy texture.
♻️ LEFTOVERS
- Turn leftovers into a baked pasta dish by topping with shredded cheese and baking.
- Add extra veggies like zucchini, spinach, or mushrooms when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
