Southwestern Chicken Fettuccine Recipe

Name: Southwestern Chicken Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 boneless skinless chicken breast halves, cut lengthwise into strips; 1/2 cup fresh cilantro, chopped. (never dried); 1 tablespoon fresh cilantro, chopped; 4 tablespoons olive oil; 6 minced garlic cloves; 1 large red onion, thinly sliced; 2 large red bell peppers, thiny sliced; 1 large poblano chiles or 1 large pasilla chile, thinly sliced; 2 cups heavy whipping cream; 1 tablespoon chile, chopped (canned chipotle or adobe chilies); 1 lb fettuccine pasta; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 cup monterey jack cheese, shredded

Servings: persons

5 boneless skinless chicken breast halves, cut lengthwise into strips
1/2 cup fresh cilantro, chopped. (never dried)
1 tablespoon fresh cilantro, chopped
4 tablespoons olive oil
6 minced garlic cloves
1 large red onion, thinly sliced
2 large red bell peppers, thiny sliced
1 large poblano chiles or 1 large pasilla chile, thinly sliced
2 cups heavy whipping cream
1 tablespoon chile, chopped (canned chipotle or adobe chilies)
1 lb fettuccine pasta
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup monterey jack cheese, shredded

1
Toss chicken, 1 Tbs fresh cilantro and 1 tbs oil in a medium sized bowl. Sprinkle with salt & pepper, toss once more. Cover and refrigerate one hour.
2
Heat 3 Tbls oil in large skillet. Over medium heat, add garlic, onion, pepper and poblano chili. Saute until just tender, (about 10 minutes).
3
Transfer vegetables into a large bowl. Add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). Transfer chicken to vegetable bowl.
4
Add cream and chipotle chilies (a bit of adobe sauce optional - HOT)to skillet. Bring to a boil and reduce until you can coat your spin thickly, about 4 minutes.
5
Cook pasta until just tender, but firm to bite. Drain and return to pot. Add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes).
6
Stir in 1 cup shredded jack cheese and toss again to blend. Season with salt & pepper to taste.
7
Transfer to a large bowl. Serve immediately.

1541

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 boneless skinless chicken breast halves, cut lengthwise into strips, 1/2 cup fresh cilantro, chopped. (never dried), 1 tablespoon fresh cilantro, chopped, 4 tablespoons olive oil, and more.

Yes, Southwestern Chicken Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Chicken Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions