5-Ingredient Creamy Southwest Chicken Alfredo

Calling all pasta lovers and adventurous eaters! This recipe for 5-Ingredient Creamy Southwest Chicken Alfredo offers a unique and flavorful fusion of creamy alfredo and bold Tex-Mex spices. It’s a one-pot wonder, perfect for busy weeknights when you crave a delicious and satisfying meal without the hassle of multiple dishes.

Why You’ll Love 5-Ingredient Creamy Southwest Chicken Alfredo:

• Simple and Quick: Made with just 5 pantry staples, this dish comes together in under 30 minutes, minimizing prep and cleanup.
• Unique Flavor Fusion: The creamy alfredo sauce is infused with Tex-Mex flavors, creating an exciting and delicious combination.
• One-Pot Wonder: Everything cooks together in a single skillet, saving you time and effort.
• Hearty and Satisfying: The combination of chicken and pasta creates a filling meal that’s perfect for a weeknight dinner.
• Customizable: Feel free to explore different heat levels by adding chopped chilies or jalapenos, or adjust the spices to your preference.

Building Your 5-Ingredient Tex-Mex Alfredo Delight:

• Boneless, Skinless Chicken Breasts: The protein base, cooked and cubed.
• Pasta: Choose a short-cut pasta like penne or rotini for a better sauce-to-pasta ratio.
• Cream of Chicken Soup: Adds creamy texture and savory chicken flavor.
• Rotel Diced Tomatoes and Green Chiles: Provides a base for the Tex-Mex flavor with diced tomatoes and green chiles.
• Shredded Cheese: Melty cheese like cheddar or Monterey Jack completes the creamy alfredo sauce.

Ready to Whip Up a Flavorful One-Pot Meal? Here’s a basic outline:

Ingredients (makes 4-6 servings):

• 2 boneless, skinless chicken breasts, cubed
• 1 (16-ounce) package dry pasta (penne or rotini)
• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 (10-ounce) can Rotel diced tomatoes and green chiles (mild, original, or hot)
• 1 cup shredded cheddar cheese (or your preferred cheese)

Instructions:

1. In a large skillet or Dutch oven, heat a thin layer of oil over medium heat. Add the cubed chicken and cook until golden brown on all sides.
2. Add the dry pasta, cream of chicken soup, Rotel diced tomatoes and green chiles (undrained), and 2 cups of water to the pan. Stir well to combine.
3. Bring to a boil, then reduce heat to simmer. Cover the pan and cook according to package instructions for the pasta, stirring occasionally, until the pasta is al dente (cooked but still firm to the bite) and the chicken is cooked through.
4. Once the pasta is cooked, remove the pan from heat and stir in the shredded cheese until melted and incorporated.
5. Season with salt and pepper to taste (optional).
6. Garnish with fresh cilantro (optional) and serve hot.

Tips:

• Use low-sodium cream of chicken soup and Rotel to control the sodium content.
• For a richer sauce, substitute heavy cream for half of the water used in step 3.
• Explore different Tex-Mex flavors by adding a teaspoon of chili powder, cumin, or smoked paprika.

This 5-Ingredient Creamy Southwest Chicken Alfredo is a testament to the exciting possibilities of culinary fusion. Enjoy the one-pot convenience and the explosion of flavor in this unique and delicious recipe!