This recipe is an easy, versatile, and kid friendly meal. My pickiest eater cleaned his plate. All you need is a stove top and a few ingredients to make a quick weeknight meal. You could substitute the tortellini for whatever type of pasta you like, or even change up the meat option. Like I said, super versatile. But be warned…once you’ve seen how easy it is to make this Alfredo sauce, you might never be the same again.
Southwest Chicken Alfredo
- 1 tbl olive oil
- 2 chicken breasts
- 2 tbsp taco seasoning divided
- 3 tbsp butter divided
- 2 cups fresh spinach, chopped optional
- 4 oz green chiles canned
- 16 oz heavy cream
- 1 1/2 cup Monterrey jack shredded
- 19 oz frozen tortellini, or pasta of choice
- 1/2 medium onion chopped
- 1/4 cup cilantro chopped
Cook tortellini according to package instructions.
Heat oil in a large saute pan over medium heat. Add in onion and cook for 2 minutes.
Season chicken breasts with 1 tablespoon seasoning. Add chicken to the onions. Cook chicken a few minutes on each side until no longer pink. Remove chicken and onions and cover with foil to keep warm.
(I cut my chicken into 1" strips to make cooking faster. You could pound the chicken thin as well.)
In the same pan, add 2 tablespoons butter. Add in spinach (optional) and cook a few seconds until wilted. Add in green chiles and additional tablespoon of butter.
Slowly pour in heavy cream. Then add in 1 tablespoon taco seasoning and cilantro.
When cream is heated, reduce to low and whisk in Monterrey jack.
When cheese is melted, remove from heat. Drain pasta and combine with sauce
Slice chicken and place on top of pasta. Garnish with additional cilantro if desired.