5.0 from 12 votes
Southwest Chicken Alfredo
Southwest Chicken Alfredo combines pasta, seasoned chicken, corn, red bell pepper, tomatoes, and plenty of cheese, all tossed in the most amazing creamy sauce. A quick and easy dinner option that’s always a big hit with both kids and adults.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 641 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
- 12 oz pasta
- 1 tbsp olive oil
- 1 lb chicken breast chopped
- 1 tsp chili powder or to taste
- 1 tsp onion powder or to taste
- 1 tsp garlic powder or to taste
- 1 tsp paprika or to taste
- 1/2 tsp cumin or to taste
- kosher salt and pepper to taste
- 1 cup frozen corn
- 1 red bell pepper diced
- 1 cup almond milk or any milk of choice
- 1 tbsp cornstarch
- 1 (15 oz) can crushed tomatoes
- 1 cup cheddar cheese shredded
- Optional to garnish: chopped fresh parsley
Instructions
- Cook the pasta in salted water according to package directions to al-dente. Drain and set aside.
- Heat the oil in a large skillet over medium heat. Add the chicken and seasonings and cook, stirring occasionally until cooked through. Once the chicken is done, stir in the corn and bell pepper and cook for a couple of minutes more. Set aside on a plate.
- Meanwhile, in a small bowl, whisk the milk and cornstarch until smooth. Pour the milk mixture into the pan and stir continuously through the bottom of the pan until the sauce has thickened.
- Add the crushed tomatoes and half of the cheddar cheese and stir well to combine. Allow the sauce to bubble for a few minutes; taste and season to your taste with salt and pepper. If needed, add more of the seasonings to reach your desired taste.
- Return the chicken and veggies into the pan with the sauce, together with the cooked pasta. Stir to combine, then sprinkle with the remaining cheese. Garnish with chopped parsley, if desired.
Cup of Yum
Notes
- Leftover chicken Alfredo pasta can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave or in a skillet, splashed with a bit of milk to keep it from drying out as you rewarm it.
Nutrition Information
Serving
1serving
Calories
641kcal
(32%)
Carbohydrates
70g
(23%)
Protein
44g
(88%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
101mg
(34%)
Sodium
993mg
(41%)
Potassium
666mg
(19%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
1648IU
(33%)
Vitamin C
43mg
(48%)
Calcium
292mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 641
% Daily Value*
| Serving | 1serving | |
| Calories | 641kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 44g | 88% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 993mg | 41% |
| Potassium | 666mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1648IU | 33% |
| Vitamin C | 43mg | 48% |
| Calcium | 292mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.