Hey guys! Today has been hands down, the most beautiful day of the spring season so far (even though the season just changed last week). I can’t wait till all the cold days are finally behind us and we can actually start enjoying some warmer weather!
A while back, I was watching some of my favorite bloggers’ stories on Instagram and came across Alexa Anglin who was cooking with her mom. They were making a pasta dish, which if anyone knows me, caught my attention because I LOVE PASTA!! I could have pasta every single day (whichhonestly, I kind of do anyway…lol). If it was healthy, I would be in the best shape of my life.
Alexa and her mom were making a southwest chicken alfredo dish – one pasta dish I have never tried. I showed the recipe to Dalton to see if it was something we would want to try. He was intrigued so I figured I would give it a go! The best part about this recipe is that it doesn’t take a whole lot of time to make, maybe 20-30 minutes, and it is so easy to change it up with whatever your favorite ingredient is…maybe bacon?!.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 Packet of taco seasoning (we use the original flavor)
- 1 tbsp of olive oil
- 1 cup of heavy whipping cream
- ½ to 1 cup of Mexican cheese (we always add a little extra because Dalton is a cheese fanatic)
- 1 can of Rotel with the green chilies (or Rotel w/o green chilies if you prefer)
- 1 Box of pasta (we always love the leftovers, so we make an entire box)
- 1-2 yellow onions (personal preference)
- 1 green pepper (personal preference)
- Garlic powder (and any other spices your heart desires)
Directions
- Cook the pasta, according to what the directions say on the box.
- You don’t want your chicken to be too wet so pat both sides with a paper towel and sprinkle taco seasoning on both sides of each chicken breast.
- Heat up the olive oil in a pan over medium heat and spreading it around the whole pan. Next, add the chicken breasts to the pan and cook until they are fully done. You should only have to flip them once.
- Once the chicken is cooked, take them out of the pan and move them to a plate and wrap the entire plate with foil so that they will stay nice and warm.
- With the same pan you cooked the chicken in, add some butter and melt it across the whole pan over medium heat. Dice up your onions and peppers and once the butter is nice and melted, add your veggies to the pan to cook for about 5 or so minutes.
- Next, slowly add the heavy cream and start whisking it constantly for roughly 2 minutes, gathering the flavor from the chicken and the veggies into the cream.
- Add the Mexican cheese and the can of Rotel in the cream and stir it around until the sauce is thickened and the cheese is nice and melted.
- After that, add your pasta, mix everything together and reduce the heat from medium to low.
- Take your chicken from your plate, cut it into strips or into pieces (again personal preference), and add it into your pan.
- Voila!!! You could always garnish it some cilantro, but that’s all folks!
Tag me or DM me on Instagram if you re-create this recipe! I would love to hear your thoughts about it, what you changed or added, and I would love to share it on my stories and with Alexa too!
