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Southwest Chicken Alfredo Penne Pasta

Creamy Southwest chicken Alfredo penne served in a cream-colored Dutch oven on a bright white marble-style surface, with seasoned chicken, penne pasta, diced tomatoes, cilantro, cheese, and a glossy spice-flecked cream sauce.
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Southwest Chicken Alfredo Penne Pasta is a creamy 30 min dinner made with seasoned chicken strips, penne pasta, diced tomatoes, heavy cream, cheddar cheese, garlic, onion, honey, and a smoky Southwest spice blend. The sauce is rich, gently spicy, and cheesy, making it an easy weeknight pasta that feels cozy without a long cook time.

Ingredients

Scale
  • ½ lb penne pasta
  • 1 lb chicken breasts, cut into 1 inch strips
  • 1 can diced tomatoes, 15 oz
  • 1 cup heavy cream
  • 1 ½ cups shredded cheddar cheese, sharp cheddar, mild cheddar, or Mexican cheese blend
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons chopped cilantro

Southwest Seasoning

  • 1 ½ teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne

Instructions

  1. Mix the seasoning: In a small bowl, combine chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne. Set aside.
  2. Season the chicken: Place chicken strips in a large bowl, add honey and half of the Southwest seasoning, then toss until the chicken is evenly coated.
  3. Cook the pasta: Bring a large pot of water to a boil and cook penne according to package directions until al dente. Drain and set aside.
  4. Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for a few minutes on each side, until golden and cooked through, then transfer to a plate.
  5. Start the sauce: Add chopped onion and butter to the same skillet over medium heat. Cook for a few minutes until tender, then stir in minced garlic and cook for 1 min.
  6. Simmer the tomatoes: Add diced tomatoes and the remaining Southwest seasoning to the skillet. Stir well and bring to a low simmer.
  7. Make it creamy: Slowly pour in the heavy cream while stirring until the sauce is smooth. Add the chicken back to the skillet, sprinkle in the cheddar cheese, and stir until melted and combined.
  8. Finish the pasta: Add the cooked penne to the skillet and toss until coated in the sauce. Remove from heat, let it sit for a few minutes, then stir again and top with chopped cilantro.

Notes

  • Use mild cheddar, sharp cheddar, or a Mexican cheese blend depending on what you like.
  • Skip the cayenne for a milder pasta.
  • Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
  • Reheat gently with a splash of cream, milk, or broth to loosen the sauce.
  • Freezing is not ideal because cream sauces can separate and pasta can soften after thawing

Nutrition

Keywords: southwest chicken alfredo

Find it online: https://cozyhomeplate.com/southwest-chicken-alfredo-penne-pasta/