Southwest Chicken Fettuccine Alfredo
Southwest Chicken Fettuccine Alfredo is a creamy, zesty pasta dish with chicken, peppers, beans, and corn for a flavorful twist.
Servings: 4 servings
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
Calories: 917kcal | Carbohydrates: 51g | Protein: 41g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 265mg | Sodium: 633mg | Potassium: 1032mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3437IU | Vitamin C: 68mg | Calcium: 218mg | Iron: 3mg
