Southwestern Chicken Alfredo Skillet

By AzGrannie3

We have to admit we were a little skeptical about this one at first. We’re huge fans of both Tex-Mex and creamy alfredo, but combining the two? Hmmm….. But 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, from-scratch alfredo sauce.

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!

Ingredients

• 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

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from 12tomatoes.com

Preparation

Step 1

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!