This one has become a family favorite!
Creamy Southwest Chicken Alfredo
· 3 boneless skinless chicken breasts
· 1 Tbsp taco seasoning
· 1 Tbsp olive oil
· 1 Tbsp butter
· 1 cup heavy cream
· ½ cup shredded Mexican cheese
· 1 can mild Rotel (reserve 2 Tbsp for garnish)
· 8 oz Penne Pasta cooked
· 2 Tbsp chopped fresh cilantro (garnish)
Pat chicken dry with paper towel. Sprinkle with the taco seasoning on all sides. Heat olive oil in pan over medium heat. Add the seasoned chicken and cook until chicken is cooked through. Remove chicken and cover with foil to keep warm.
Add butter to the pan chicken was cooked in. Melt over medium heat. Slowly add cream, whisking continually for about 2 min to incorporate all the seasoning and browned bits left behind from cooking chicken. Add cheese and Rotel and continue to stir until thickened and cheese is melted.
Stir in cooked pasta. Remove from heat and top with chicken sliced into strips. Top with cilantro and reserved Rotel.