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Southwest Chicken Alfredo: Simple Recipes Using Rotisserie Chicken

Have you ever looked in the fridge, saw a leftover rotisserie chicken, and thought, “What now?” Yes, I agree. That’s how our Southwest Chicken Alfredo came to be. It’s creamy and spicy, and it’s the kind of comfort dish you can eat on a weekday without feeling bad about wearing pajamas at 6 p.m. We’re putting together a lovely Alfredo sauce with strong flavors like smokey paprika, garlic, and sweet bell peppers in one pan. You don’t have to be a chef or even completely awake to create this. It’s really easy cooking with a lot of flavor. Put some pasta in it, and all of a sudden, you have a dinner that looks like it took a lot of work (but didn’t). You feel like you have your life together when you eat this. It’s great for families with a lot going on, hungry families, or even that one buddy who always “just happens” to show up at dinner. Let’s get started with cooking, even in our jammies.

This simple Southwest Chicken Alfredo recipe is perfect for days when you want a supper that feels like a hug in a bowl. With the help of something you probably already have in your fridge, rotisserie chicken, this is where creamy comfort meets a hint of robust Southwest flavor.

When I need dinner quickly and don’t want to give up taste, this is one of my favorite weeknight meals. Alfredo sauce is creamy, and when you add chili powder and smoky paprika, it just works. It’s spicy but not too much, and it’s rich but not too heavy. And the fact that everything cooks in one pan makes it even better.

This simple meal with rotisserie chicken is ready to satisfy your yearning for something warm and filling in only 30 minutes. Put on some comfy trousers, take a spoon, and let’s chat about pasta.

A quick dinner on a weeknight using leftover rotisserie chicken
Alfredo sauce with a lot of Southwest flavors
Great for people who love spaghetti and want a little extra flavor.
Simple to make and much easier to eat

Ingredients

○ Shredded rotisserie chicken, 2 cups cooked
○ 8 ounces of fettuccine or any other type of pasta
○ 2 teaspoons of olive oil
○ 1/2 cup of chopped red bell pepper
○ 1/2 cup of chopped green bell pepper
○ 1/2 cup of chopped onions
○ 2 whole cloves of garlic, chopped
○ 1 tsp chili powder
○ 1/2 teaspoon of cumin
○ 1/2 teaspoon of smoked paprika
○ 1/2 teaspoon salt (or more or less to taste)
○ 1/4 teaspoon of black pepper
○ One cup of heavy cream
○ 1/2 cup of grated Parmesan cheese
○ Juice of 1/2 lime
○ 1/4 cup chopped fresh cilantro (optional)

Instructions

Bring a kettle of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and bell peppers. Sauté for around 4-5 minutes until softened.
Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until aromatic.
Add shredded rotisserie chicken and combine well. Pour in the cream and bring it to a low simmer.
Stir in the Parmesan cheese and continue stirring until the sauce thickens slightly—about 3-4 minutes.
Toss in the cooked pasta and squeeze in fresh lime juice. Mix everything together well.
If you’re using it, sprinkle chopped cilantro on top. Serve warm with more Parmesan if you want to.

Tips and Variations

If you’re using rotisserie chicken, warm it up a little before putting it in the pan. That way, it doesn’t cool the sauce down too much and it mixes better.

Use fresh garlic instead of the type that comes in a jar that’s already been minced. The minor extra work is worth it for the taste difference. It makes the Alfredo sauce taste more full.

Want it hotter? You can add a diced jalapeño with the bell peppers or a pinch of cayenne with the seasonings. Do you want it cheesier? Add extra Parmesan on top when you serve it. You can create this dinner however you choose.

Swap the fettuccine for penne, or go low-carb with zucchini noodles. Want more heat? Add jalapeños or a dash of cayenne.

This pasta is great if you want to make meals ahead of time. Don’t add the lime or cilantro until you’re ready to serve. This keeps the tastes fresher.

Add a little cream or milk to the skillet as you reheat it to soften the sauce again. Stir it constantly and heat it on low so it doesn’t separate.

You may even get the vegetables ready ahead of time and store them in the fridge until you’re ready to cook. Dinner comes together quickly that way.

You can keep leftovers in the fridge for up to four days. Keep the pasta from drying out by putting it in a container that doesn’t let air in.

To bring the sauce back to life, gently reheat it in a skillet or microwave and add a spoonful of cream or a little amount of milk.

This dish also stores well, however the sauce’s texture changes a little. It still tastes great, especially on busy nights.

Nutrition and Serving Size