Southwest Alfredo Penne Pasta is a creamy, zesty dish that combines the rich flavors of Alfredo sauce with a southwestern kick. With tender penne pasta, it’s sure to warm you up!
This dish is perfect for busy nights—just cook the pasta, mix in that yummy sauce, and add veggies or chicken if you want. It’s like a cozy hug in a bowl! 😄
Key Ingredients & Substitutions
Penne Pasta: I love using penne for this dish because its tubular shape catches the sauce perfectly. If penne isn’t available, any pasta like rigatoni, rotini, or even fusilli can work just as well!
Chicken: Boneless, skinless chicken breasts are my go-to for this dish, but you can substitute cooked shrimp or even beans for a vegetarian option. Just sauté them in your spices to get that flavor!
Spices: Chili powder, cumin, and smoked paprika lend that southwestern flair. If you want to tone down the heat, reduce the chili powder, or use a mild blend instead. Fresh herbs like oregano or cilantro can be wonderful additions too!
Cheese: The combination of Parmesan and Monterey Jack creates a rich, creamy texture. If you’re looking for lower-fat options, you could use part-skim cheeses or even nutritional yeast for a dairy-free twist!
What’s the Best Way to Cook the Chicken for This Dish?
Cooking the chicken properly is key to achieving that delicious flavor in your Southwest Alfredo. Start by seasoning the chicken well, as the spices will give it loads of taste. Here’s how I do it:
- Heat olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and allow it to sear without moving it for a couple of minutes, which helps it brown nicely.
- Continue to cook, turning occasionally until the chicken is no longer pink inside. Make sure not to overcook it, or it could become dry.
- Remove the chicken and let it sit briefly before mixing it with the sauce to keep it juicy.
This method ensures your chicken is flavorful and tender, adding the perfect heartiness to your pasta dish! Enjoy cooking!
Southwest Alfredo Penne Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
For the Chicken and Veggies:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
For the Sauce:
- 1 cup canned diced tomatoes, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Monterey Jack cheese (or Mexican blend cheese)
For the Garnish:
- 1/4 cup chopped fresh cilantro
- Optional: cherry tomatoes and extra cilantro for topping
How Much Time Will You Need?
This recipe takes about 30 minutes in total—15 minutes for prep and 15 minutes for cooking. It’s quick, delicious, and perfect for a busy weeknight meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook it according to the package directions until it’s al dente. Once done, drain the pasta and set it aside.
2. Seasoning the Chicken:
In a bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss the chicken pieces in this spice mix until they’re well coated. This adds a delicious southwestern flavor!
3. Cooking the Chicken:
Heat olive oil in a large skillet over medium-high heat. When hot, add the seasoned chicken and cook for about 5-7 minutes, turning occasionally until the chicken is cooked through and lightly browned. When done, remove the chicken from the skillet and set it aside.
4. Sautéing the Vegetables:
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté them for 3-4 minutes until they’re softened. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant.
5. Making the Sauce:
Stir in the drained canned diced tomatoes and cook for 2 minutes to blend the flavors. Reduce the heat to medium-low. Pour in the heavy cream and bring it to a gentle simmer. Gradually add the Parmesan and Monterey Jack cheeses, stirring constantly until melted and the sauce has thickened slightly.
6. Combining Chicken and Pasta:
Return the cooked chicken to the skillet, stirring it into the creamy sauce. Next, add the cooked penne pasta to the skillet and toss everything together to ensure that the pasta is evenly coated in that delicious sauce!
7. Final Touches:
Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust the salt and pepper, if needed.
8. Serving:
Serve the pasta hot, garnished with cherry tomatoes and more cilantro for a fresh, vibrant touch. Enjoy your mouthwatering Southwest Alfredo Penne Pasta!
This dish is a delightful mix of creamy and spicy, bringing comfort and joy to your dining table. Enjoy every bite!
Can I Use Different Types of Pasta?
Absolutely! While penne works wonderfully, feel free to substitute with other shapes like rigatoni, fusilli, or even bowtie pasta. Just ensure that you cook it according to the package instructions until al dente!
Can I Make This Dish Vegetarian?
Yes! You can easily make this dish vegetarian by replacing the chicken with your favorite plant-based protein, like chickpeas or tofu. Just be sure to season them well with the spices for that southwest flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.
Can I Prepare This Ahead of Time?
Definitely! You can cook the chicken and prep the sauce a day ahead. Just combine it with the cooked pasta and warm everything through before serving. This can save you time on a busy weeknight!
