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This recipe for chicken alfredo with a spicy kick is SO yummy and just a few ingredients you have on hand! Here's how to make it.
Southwest Chicken Alfredo
Y'all, if you love a good alfredo sauce but also love some spice – you're going to flip over this Southwest Chicken Alfredo!
This recipe takes the classic, creamy alfredo we all love and kicks it up a notch with some southwestern flavor. My family was absolutely delighted with the bit of spice in this pasta dish and it adds such a fun variety to our normal Italian menu.
This dish is uses just a few ingredients (one of my favorite parts of our 5 Ingredients menu pack!) and a couple pantry staples so it's SO easy to shop for and make! Here's how to cook this yummy meal:
🍴 Menu Planning Note: You can also find this recipe in Week 9 of the 5 Ingredients or Less Menu Plans!
Ingredients needed for Southwest Chicken Alfredo
- Chicken
- Pasta
- Rotel tomatoes
- Heavy cream
- Olive oil
- Butter
- Taco seasoning
- White cheddar cheese (note: I had trouble finding this pre-shredded so you may need to grab a block of cheese and use your grater at home!)
How to make a spicy Chicken Alfredo
Start by cooking your pasta and set aside.
Pat the chicken breasts dry and coat with taco seasoning, getting an even coating all over. Heat olive oil over medium heat in a cast iron skillet and add the chicken once your oil is hot. To get a nice, crispy texture, leave the chicken on one side and turn only once. Cook about six minutes per side or until cooked through.
Remove the chicken and wrap in foil to keep it warm. In your skillet, add the butter and cook over medium heat until it's nice and melted. Slowly add the heavy cream, whisking to get any little crispies left from the chicken. Cook about 2 minutes, whisking constantly.
Next, add the shredded cheese and Rotel. Stir until the cheese is melted and the mixture is thickened.
Add cooked chicken and pasta to the sauce and mix until everything is coated. Garnish with another couple tablespoons of Rotel.
Southwest Chicken Alfredo
Ingredients
- 1 ½ lb boneless, skinless chicken breasts
- 12 oz penne pasta
- 2 tbsp taco seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup heavy cream
- ½ cup shredded white cheddar cheese
- 10.5 oz can mild Rotel tomatoes, reserve 2 tbsps for garnish
Instructions
- Cook pasta according to package directions; set aside.
- Pat chicken dry with paper towels, and coat with taco seasoning.
- In a cast iron skillet, heat olive oil over medium heat. Add chicken and cook, turning once, until the chicken is completely cooked through, about 6 minutes per side.
- Remove chicken from pan, and cover with foil.
- Add butter to skillet, and melt over medium heat. Slowly add heavy cream, whisking to incorporate all the bits left behind from cooking the chicken. Whisk constantly, and cook about 2 minutes.
- Add cheese and Rotel: stir until thickened and cheese is melted.
- Stir in cooked pasta, and reduce heat to low.
- Slice chicken into strips, and place on top of the pasta;sprinkle with reserved Rotel.
Nutrition
Looking for more yummy meals? This recipe is from our 5 ingredient menu plans, which includes this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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If you need a little more menu inspiration, go HERE.
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