We have to admit we were a little skeptical about this one at first. We are huge fans of both Tex-Mex and a delicious creamy alfredo, but combining the two? Hmmm….. Let’s just say we were skeptical. But fear not! We’re nothing if not adventurous and after one bite we realized how wrong we were! This dish is so creamy and flavorful, and the zesty south-of-the-border spices are mellowed out by the velvety, made-from-scratch alfredo sauce. And although we didn’t include it in this recipe, we’re betting you could add some diced chilies or even a chopped jalapeno for an added kick of southwestern authenticity!
The best part is everything cooks up in under half an hour, in one skillet. Yep, that’s right, even the pasta noodles! And since it’s so hearty, there’s no need to make a side dish, making it a winning option for an easy weeknight dinner!
Southwestern Chicken Alfredo Skillet
30 minutes to prepare serves 6 - 8
- 2 boneless skinless chicken breasts, cubed
- 1 1/2 cups heavy cream
- 2 cups low sodium chicken broth
- 1 (1 lb) package penne pasta
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- 1/2 cup shredded or grated parmesan cheese
- 1 packet taco seasoning
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- Salt and pepper, to taste
- Chopped cilantro or green onion, for garnish
- In a large skillet, heat oil over medium heat and add chicken, salt, and pepper, and brown 4-5 minutes, stirring occasionally.
- Add cream, broth, taco seasoning, and stir to combine. Stir in pasta, and bring to a light boil.
- Reduce heat and stir in corn, beans, garlic, and tomatoes. Cover and cook about 10-15 minutes or until pasta is al dente, stirring occasionally.
- Turn off heat and stir in parmesan until melted. Garnish with cilantro or green onions, serve warm, and enjoy!
Recipe adapted from The Cookie Rookie