Description
A creamy and flavorful twist on classic Alfredo with a Southwest kick, featuring tender chicken, peppers, and a rich, spicy sauce.
Ingredients
Scale
For the Crust:
- 1 lb fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Cook the fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, chili powder, cumin, and paprika. Cook until browned and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add onions, bell peppers, and garlic. Sauté until softened, about 5 minutes.
- Reduce heat to low and pour in heavy cream, stirring constantly. Add Parmesan cheese and stir until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet and mix well. Add the cooked fettuccine and toss until everything is evenly coated.
- Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.