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Southwest Chicken Alfredo

Prep Time10 minutes
Cook Time25 minutes
Servings: 6
Calories: 482kcal

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

Calories: 482kcal