Lately With Lex · Mar 4, 2020

Creamy Southwest Chicken Alfredo

Cooking with Nina is back! This week we are making a creamy chicken Alfredo dish with a little spice- with minimal ingredients and only 20 minute cook time, this will quickly become one of your go-to dinners!

Just a note- you could definitely add vegetables into this pasta dish- bell peppers would be delish!


  • 2 boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning (I use low sodium)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup Mexican cheese blend
  • 1 can Rotel
  • 8 ounces penne pasta, cooked
  • cilantro for garnish


  1. Cook pasta according to package directions
  2. Pat chicken dry on both sides with a paper towel. Sprinkle taco seasoning over chicken (both sides).
  3. Heat olive oil in a pain over medium heat. Add the chicken to the pan and cook, turning once, until chicken is completely cooked through (5 min per side)
  4. Remove chicken from pan, place on plate, and cover with foil.
  5. Add butter to the same pan the chicken was cooking in and melt over medium heat. Slowly add in the cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for 2 minutes.
  6. Add in cheese and rotes and stir until thickened and cheese has melted.
  7. Stir in cooked pasta and reduce heat to low.
  8. Remove chicken from covered place, slice into strips, and add on top of pasta. Garnish with cilantro!

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