Juicy chicken, peppers, and pasta meet creamy Alfredo sauce for a vibrant, cheesy Italian-Tex-Mex fusion.
# What You’ll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Vegetables
09 - 1 medium red bell pepper, sliced into strips
10 - 1 medium yellow bell pepper, sliced into strips
11 - 1 medium green bell pepper, sliced into strips
12 - 1 medium red onion, sliced into strips
13 - 2 cloves garlic, minced
→ Pasta
14 - 12 ounces penne or fettuccine pasta
→ Alfredo Sauce
15 - 2 tablespoons unsalted butter
16 - 1 cup heavy cream
17 - 1 cup freshly grated Parmesan cheese
18 - 1/2 cup cream cheese, softened
19 - Salt and freshly ground black pepper, to taste
→ Garnish
20 - 2 tablespoons fresh parsley, chopped
21 - 1 lime, cut into wedges (optional)
# How to Make It:
01 - Combine chicken strips, olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a medium bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Boil pasta in a large pot of salted water following package directions. Drain thoroughly and set aside, reserving 1/4 cup pasta water.
03 - Heat a large skillet over medium-high heat. Add marinated chicken strips and sauté for 5 to 7 minutes, until fully cooked and lightly browned. Remove cooked chicken and keep warm.
04 - If needed, add a small amount of olive oil to the skillet. Sauté bell peppers and red onion for 4 to 5 minutes, until tender. Stir in minced garlic and cook for an additional minute.
05 - Reduce skillet heat to medium. Melt butter, then add heavy cream and cream cheese. Stir continuously until cream cheese is completely integrated and mixture is smooth.
06 - Gradually incorporate grated Parmesan cheese, stirring until the sauce is creamy. Adjust seasoning with salt and black pepper as needed.
07 - Return cooked pasta and chicken to the skillet. Toss gently to coat with the Alfredo sauce, adding reserved pasta water gradually if the sauce needs loosening.
08 - Plate the pasta, garnish with chopped parsley, and serve with optional lime wedges.
