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For this creamy delight, you will need: - 2 cups rotisserie chicken, shredded - 12 oz fettuccine pasta - 1 tablespoon olive oil - 1 green bell pepper, diced - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup shredded Monterey Jack cheese - 1/2 cup grated Parmesan cheese These main ingredients blend together to create a rich, savory dish. The rotisserie chicken adds depth and flavor. The fettuccine provides a hearty base, making every bite satisfying. To enhance the taste, we use: - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste Cumin gives a warm, earthy taste. Chili powder adds a mild kick. Adjust salt and pepper to fit your taste. These spices bring the Southwest flair to your Alfredo sauce. For a fresh finish, consider: - Fresh cilantro, for garnish The cilantro adds color and a bright flavor. Sprinkle it on top just before serving. This simple touch makes your dish look and taste even better. {{ingredient_image_1}} To start, fill a large pot with water. Add salt to the water. Bring it to a boil. Once boiling, add the fettuccine pasta. Cook it following the package directions until it is al dente, which means it is firm but not hard. This usually takes about 10 to 12 minutes. After cooking, drain the pasta in a colander. Save half a cup of the pasta water for later. Set the pasta aside. Next, take a large skillet. Heat one tablespoon of olive oil over medium heat. Add the diced green and red bell peppers along with the chopped red onion. Sauté these for about 5 minutes. You want them to soften but not turn mushy. After that, add the minced garlic. Cook this mixture for one more minute. The garlic should smell nice and fragrant. Now it's time for the sauce. Lower the heat to keep it gentle. Pour in one cup of heavy cream. Stir it slowly to combine with the veggies. Then, add one cup of shredded Monterey Jack cheese and half a cup of grated Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth. Add the shredded rotisserie chicken into the sauce. Mix it well so the chicken is covered in the sauce. Now, toss in the cooked fettuccine. Make sure the pasta is well coated with the creamy sauce. Allow the mixture to heat together for 2 to 3 minutes. Stir it often. This helps everything warm up and blend together. If the sauce seems too thick, add a little reserved pasta water until it reaches the right consistency. Once heated, serve your Southwest Rotisserie Chicken Alfredo. Garnish with fresh cilantro for a splash of color and taste. Enjoy! To cook fettuccine just right, start with a big pot. Fill it with water and add salt. Bring the water to a rolling boil. This helps the pasta taste great. Add the fettuccine and cook it according to the package. I like to stir it often. This keeps the pasta from sticking. When it's al dente, drain it but save some water. This water can help fix a thick sauce later. Cheese makes this dish creamy and rich. I love using Monterey Jack for its meltiness. It pairs well with the spicy flavors. Grated Parmesan adds a sharp bite. You can mix them for a balanced taste. Always use fresh cheese when you can. It melts better and tastes so much nicer. Seasoning is key to a tasty Alfredo. I use cumin and chili powder for a southwest twist. They add warmth and depth. Don’t forget salt and pepper; they bring out all the other flavors. Taste your sauce as you cook. This way, you can adjust the spices to your liking. If the sauce needs a lift, try adding a splash of lime juice. It brightens everything up! Pro Tips Use Fresh Ingredients: Always opt for fresh bell peppers and onions for a vibrant flavor and better texture in your Alfredo. Adjust Spice Levels: Feel free to increase or decrease the amount of cumin and chili powder based on your preference for heat and flavor. Make it Creamier: For an extra creamy sauce, consider adding a bit more heavy cream or even a splash of cream cheese. Garnish Generously: Don't skip the fresh cilantro garnish; it adds a burst of freshness that balances the richness of the dish. {{image_2}} You can switch up the protein in this dish. If you prefer beef, use cooked ground beef. For pork lovers, shredded pork works well too. You can also try turkey for a leaner option. Each protein brings a unique taste. Adjust your cooking time based on your choice. If you want a meat-free meal, skip the chicken. Use extra veggies instead. Try adding mushrooms, zucchini, or spinach. These add great flavor and texture. You can also include beans for protein. A blend of different colors makes your dish bright and fun. Want some heat? Add more chili powder or a pinch of cayenne. You can also toss in jalapeños for a fresh kick. If you like it mild, cut back on spices. Adjust the flavor to fit your taste. Finding the right spice level makes this dish your own. After enjoying your Southwest Rotisserie Chicken Alfredo, store leftovers in an airtight container. This helps keep flavors fresh and prevents drying out. Let the dish cool to room temperature before sealing. Proper storage can last about 3 to 4 days in the fridge. Reheating is simple. Place the leftovers in a skillet over low heat. Add a splash of water or cream to keep it moist. Stir often to heat evenly. You can also use a microwave. Heat in short bursts, stirring in between, until warm. If you want to save your Alfredo for later, freezing is a great option. Allow the dish to cool fully. Then, transfer it to a freezer-safe container. It can last up to 2 months in the freezer. To reheat, thaw in the fridge overnight before warming. Yes, you can use other pasta shapes. Try penne, rigatoni, or rotini. Each shape holds the sauce well. Choose a pasta you enjoy. Just keep cooking times in mind. Follow the package's instructions for best results. If you want to skip heavy cream, use half-and-half or whole milk. For a lighter option, blend plain yogurt with a splash of milk. This will still give you a creamy texture. Choose a substitute based on your taste and dietary needs. To make this dish gluten-free, swap regular pasta for gluten-free pasta. Many brands offer great options that taste good. Always check labels to confirm they are certified gluten-free. This way, you can enjoy your meal without worry. We covered the main ingredients for your dish and explored the cooking steps. I shared tips for perfect fettuccine and seasoning. You learned about variations, storage options, and answered common questions. Remember, cooking is about joy and flavor. Don't hesitate to try new ingredients or methods. Each meal is a chance to create something special. Enjoy your cooking journey!

Southwest Rotisserie Chicken Alfredo

A creamy and flavorful pasta dish featuring shredded rotisserie chicken and colorful bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Southwestern
Servings 4

Ingredients
  

  • 2 cups rotisserie chicken, shredded
  • 12 oz fettuccine pasta
  • 1 tablespoon olive oil
  • 1 whole green bell pepper, diced
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 2 grated Parmesan cheese
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • In a large skillet, heat olive oil over medium heat. Add the diced green and red bell peppers and chopped red onion. Sauté for about 5 minutes until vegetables are softened. Add minced garlic and cook for an additional minute until fragrant.
  • Reduce the heat to low and pour in the heavy cream, stirring gently. Add the shredded Monterey Jack and Parmesan cheese, stirring until melted and smooth.
  • Stir in cumin, chili powder, salt, and pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
  • Add the shredded rotisserie chicken to the sauce, mixing well to incorporate. Then toss in the cooked fettuccine, ensuring that the pasta is well coated with the creamy sauce.
  • Allow the mixture to cook together for another 2-3 minutes, stirring frequently until everything is heated through.
  • Plate the Southwest Rotisserie Chicken Alfredo and garnish with chopped fresh cilantro for a pop of color and added flavor.

Notes

Garnish with fresh cilantro for added flavor.
Keyword alfredo, chicken, pasta, southwest