This Southwest Alfredo Penne Pasta is a creamy, zesty treat! It combines tender penne pasta with a rich Alfredo sauce and a kick of Southwestern flavors from spices and peppers.
Honestly, it’s like a hug in a bowl! I love how quick it is to whip up, making it perfect for busy nights or when cravings hit. A sprinkle of cheese on top and it’s ready to go!
Key Ingredients & Substitutions
Penne Pasta: This pasta shape is perfect for holding onto that creamy sauce. If you’re looking for a swap, fusilli or rigatoni works great too! Gluten-free pasta can also be used if needed.
Chicken: I often use chicken breast for its lean quality. For a faster option, rotisserie chicken is fantastic—just shred it and toss it in. If you’re vegetarian, chickpeas or tofu can provide a nice protein punch.
Spices: The chili powder and cumin bring essential Southwestern flavors. If you want something spicier, try cayenne pepper! For a milder option, you can use paprika without the smokiness.
Cream: Heavy cream gives that rich texture. If you want a lighter version, half-and-half or a non-dairy milk with a bit of flour can work too, but be aware the sauce may be thinner.
How Do You Get Your Sauce To Be Extra Creamy?
Making a thick and creamy sauce can be tricky. It’s important to follow a few key steps:
- Make sure you reduce the heat before adding cream. This prevents it from boiling, which can cause separation.
- Add the cream slowly, mixing continuously until it combines smoothly with the other ingredients.
- Incorporate cheese gradually, letting it melt completely before adding more. This helps in creating a luscious sauce.
- If your sauce is too thick, slowly add a bit of chicken broth until it reaches the desired consistency!
How to Make Southwest Alfredo Penne Pasta
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 medium chicken breasts, cut into bite-sized pieces
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 4 oz cream cheese
- 1/2 cup chicken broth
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Southwest Alfredo Penne Pasta can be ready in about 30 minutes—perfect for a weeknight dinner. You’ll spend about 10-15 minutes prepping your ingredients and cooking, plus around 10-15 minutes for cooking everything all together.
Step-by-Step Instructions:
1. Cook the Pasta:
First, boil a large pot of salted water. Add your penne pasta and cook it according to the package instructions until it’s al dente—just slightly firm to the bite! Once done, drain the pasta and set it aside.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. While the oil heats, season your chicken pieces with chili powder, cumin, smoked paprika, salt, and pepper. Once the oil is hot, add the chicken to the skillet. Cook it for about 6 to 8 minutes, or until it’s browned and fully cooked. After that, remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, toss in the diced onion and sauté until it turns translucent, around 3 minutes. Next, add the minced garlic and cook for another 30 seconds until it’s nice and fragrant. Add the cherry tomatoes to the skillet and cook for about 3 minutes until they soften a bit. Finally, stir in the chopped spinach and let it cook until it wilts down.
4. Make the Sauce:
Now it’s time to create that creamy goodness! Reduce the heat to low and pour in the chicken broth and heavy cream. Stir in the cream cheese until it melts and becomes smooth. This is where the magic happens!
5. Add Cheese & Combine:
Mix in the shredded Parmesan cheese and, if you like some heat, the crushed red pepper flakes. Stir continually for about 3 to 5 minutes until the sauce thickens nicely. It should be ooey-gooey!
6. Bring It All Together:
Return the cooked chicken to the skillet and add your drained penne pasta. Toss everything together until it’s well coated in that creamy Southwest Alfredo sauce. Make sure every noodle is drenched!
7. Serve & Garnish:
Time to dig in! Serve your pasta warm, garnished with fresh chopped cilantro and a sprinkle of additional Parmesan cheese if you wish. Enjoy every last bite!
Can I Use Different Types of Pasta?
Absolutely! While penne pasta is perfect for this dish, you can substitute it with other shapes like rigatoni, fusilli, or even gluten-free pasta if needed. Just adjust the cooking time according to package instructions.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this dish vegetarian! Replace the chicken with chickpeas, tofu, or your favorite plant-based protein. You might want to add some extra veggies to keep it hearty and satisfying!
Can I Use Half-and-Half Instead of Heavy Cream?
You certainly can! Using half-and-half will lighten the dish up a bit. Just keep in mind that the sauce may not be as thick, so you might want to simmer it a little longer to achieve the desired consistency.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently on the stove or in the microwave but be sure to stir occasionally to maintain the creamy texture!
