Creamy Southwest Chicken Alfredo

This Creamy Southwest Chicken Alfredo will be a family favorite with delicious Southwest flavors to enjoy!

2 boneless skinless chicken breasts

1 Tbsp. taco seasoning-homemade recipe

1 Tbsp. olive oil

1 Tbsp. butter

1 cup heavy cream

1/2 cup Mexican cheese blend

1 can Rotel tomatoes, reserve 2 Tbsp.

8 oz. penne pasta, cooked according to package directions

2 Tbsp. chopped fresh cilantro leaves, for garnish

Pat the chicken dry on both sides with a paper towel. Sprinkle with taco seasoning on all sides.

Heat the olive oil in a cast iron skillet over medium heat. Add the seasoned chicken to the pan and cook, turning once until the chicken is completely cooked through, about 5 minutes per side.

Remove chicken from the pan, place on a plate and cover with foil to keep warm.

Add butter to the same skillet and melt over medium heat. Slowly add the heavy cream, whisking to blend all seasonings and browned bits on bottom of pan. Whisk constantly and cook for about 2 minutes.

Add the cheese, rotel tomatoes and stir until thickened and cheese is melted. Stir in the cooked pasta and reduce heat to low.

Slice the chicken in strips and place on top of the pasta. Sprinkle with reserved rotel tomatoes and cilantro.

Serve immediately.

Serves 4

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