Description
A creamy, flavorful pasta dish combining seasoned chicken and a rich Southwest‑style Alfredo sauce.
Ingredients
- ½ lb penne pasta
- 1 lb boneless skinless chicken breasts, cut into 1″ strips
- 1 (15 oz) can diced tomatoes
- 1 cup heavy cream
- 1½ cups cheddar cheese, shredded
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 Tbsp cilantro, chopped (for garnish)
- Southwest seasoning:
- 1½ tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- 1 tsp paprika
- ¼ tsp black pepper
- ½ tsp salt
- ⅛ tsp cayenne
Instructions
- Mix the southwest seasoning in a small bowl.
- Toss chicken strips with honey and half the seasoning blend.
- Cook pasta according to package directions; drain and set aside.
- Heat olive oil in a skillet over medium heat; sauté the seasoned chicken until cooked through and golden, then remove to a plate.
- Add butter to the same skillet; cook onion until tender, then add garlic and sauté briefly.
- Stir in diced tomatoes and remaining seasoning; simmer briefly.
- Slowly pour in heavy cream, stirring to combine; bring to a simmer.
- Return chicken to the skillet; stir in cheddar until melted.
- Add pasta to the sauce and toss to combine; let sit a few minutes off heat.
- Stir again, garnish with cilantro, and serve.
Notes
- Serves about 4 generously.
- Leftovers keep 2–3 days refrigerated; reheat gently.
- Customize heat by adjusting cayenne or using Rotel tomatoes.
- Optional veggies: add bell pepper or corn.