Creamy Southwest Alfredo Penne Pasta
A delightful mix of creamy Alfredo sauce and zesty Southwest seasoning, featuring tender chicken and penne pasta - perfect for busy weeknights.
Ingredients
Main ingredients
- 2 pieces chicken breasts
- 8 oz penne pasta
- 1 cup heavy cream
- 1 cup grated cheese (like Parmesan or a blend)
- 1 tsp southwest seasoning Adjust to taste
- 1 tbl olive oil
- 1 pieces onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Cooking Pasta
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and southwest seasoning.
- Sear the chicken on both sides until cooked through, about 6-7 minutes per side. Remove from the pan and let rest before slicing.
Making the Sauce
- In the same skillet, add the chopped onion and garlic, and sauté until fragrant and the onions are translucent.
- Lower the heat, add the heavy cream, and stir until warmed through.
- Gradually add in the cheese until melted and combined into a creamy sauce.
Combining Ingredients
- Toss the cooked penne pasta in the sauce until well coated.
- Slice the cooked chicken and arrange it on top of the pasta.
Serving
- Garnish with fresh cilantro if desired and serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream or water if the sauce has thickened too much.