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
