Name: One Pot Southwestern Alfredo Pasta Recipe
Ingredients: 1 tablespoon olive oil: Olive oil serves as the foundation for sautéing our vegetables and prevents sticking in the pan. It also adds a subtle fruity note and healthy fats to the dish. Extra virgin olive oil is recommended for its superior flavor and nutritional benefits, but regular olive oil will also work perfectly well. If you’re out of olive oil, you could substitute with another neutral cooking oil like avocado oil or canola oil. Butter could also be used for a richer flavor, but olive oil offers a lighter and healthier option.; 1 red pepper, diced: Red bell pepper brings a touch of sweetness and vibrant color to the pasta. When sautéed, it softens beautifully and releases its natural sugars, complementing the Southwestern spices and creamy Alfredo sauce. Red peppers are also packed with Vitamin C and antioxidants, adding nutritional value to your meal. If you prefer a milder flavor, you could use yellow or orange bell pepper. For a touch of heat, consider adding a small amount of poblano pepper along with the red bell pepper. Ensure the pepper is diced into uniform pieces for even cooking.; 3.4 ounces can of diced green chiles: Diced green chiles are the cornerstone of the Southwestern flavor profile in this recipe. They provide a mild, tangy heat and a distinct smoky flavor that elevates the Alfredo sauce beyond the ordinary. Look for mild diced green chiles if you are sensitive to spice, or opt for hot or fire-roasted green chiles if you prefer a bolder kick. The canned variety is convenient and readily available, but you can also use fresh roasted green chiles if you have access to them. Make sure to drain any excess liquid from the can before adding the chiles to the pan.; 2 cups dry penne: Penne pasta is the ideal choice for this recipe due to its tubular shape and ridges, which effectively capture the creamy Alfredo sauce and flavorful ingredients. Penne holds its shape well during cooking and provides a satisfying bite. You can use regular penne or whole wheat penne for added fiber. Other pasta shapes that would work well include rotini, fusilli, or cavatappi – any pasta with ridges or curves to hold the sauce. Avoid using delicate pasta shapes like angel hair or spaghetti, as they might become mushy in a one-pot pasta dish. Ensure you use dry pasta for this recipe, not fresh pasta.; 1 cup frozen corn or the corn from two ears: Corn adds a touch of sweetness and a pleasant textural contrast to the creamy pasta. Frozen corn is a convenient and readily available option that works perfectly well. Simply add it directly from the freezer to the pot. Alternatively, fresh corn kernels cut from two ears of corn offer a burst of summery sweetness. If using fresh corn, you can lightly sauté it with the peppers for a slightly roasted flavor. Canned corn, drained and rinsed, can also be used in a pinch, but frozen or fresh corn will provide better texture and flavor. Consider using roasted corn for a deeper, smoky flavor.; 2 cups cooked chicken: Cooked chicken provides a hearty protein element to this pasta dish, making it a complete and satisfying meal. You can use leftover cooked chicken, rotisserie chicken, or quickly cook chicken breasts or thighs specifically for this recipe. Diced or shredded chicken works best, ensuring it incorporates well into the pasta and sauce. For a leaner option, use chicken breast. For more flavor, use chicken thighs. You can also use pre-cooked grilled chicken strips for convenience. If you want to add a smoky flavor, consider using smoked chicken. For vegetarians, cooked chickpeas, cannellini beans, or crumbled vegetarian chicken substitutes can be used instead.; 1 cup black beans, rinsed and drained: Black beans are another essential Southwestern ingredient, adding protein, fiber, and a creamy texture to the dish. They also contribute a subtle earthy flavor that complements the other ingredients. Canned black beans are convenient and readily available. Make sure to rinse and drain them thoroughly before adding them to the pasta to remove excess sodium and improve their texture. If you prefer, you can use other types of beans like pinto beans or kidney beans. Freshly cooked black beans can also be used if you prefer, but canned beans are a time-saving option.; 14 ounces jarred Alfredo sauce: Jarred Alfredo sauce forms the creamy base of this dish, providing richness and flavor. Using jarred sauce simplifies the recipe and makes it incredibly quick to prepare. Choose a good quality Alfredo sauce for the best flavor. You can use classic Alfredo sauce or a cheese-flavored Alfredo sauce. For a lighter option, look for light Alfredo sauce, but be aware it might have a slightly thinner consistency. If you are feeling ambitious, you can make your own homemade Alfredo sauce from scratch, but jarred sauce is perfect for a quick weeknight meal. Consider adding a squeeze of lemon juice to the Alfredo sauce for a touch of brightness.; 2 tablespoons taco seasoning: Taco seasoning is the magic ingredient that transforms the Alfredo sauce into a Southwestern-inspired delight. It adds a blend of spices like chili powder, cumin, paprika, oregano, and garlic, creating a warm, savory, and slightly spicy flavor profile. Use your favorite taco seasoning blend. You can adjust the amount of taco seasoning to your preference – use less for a milder flavor or more for a bolder kick. For a spicier dish, add a pinch of cayenne pepper or red pepper flakes along with the taco seasoning. You can also make your own taco seasoning blend using individual spices.

Ingredients

Scale

1 tablespoon olive oil: Olive oil serves as the foundation for sautéing our vegetables and prevents sticking in the pan. It also adds a subtle fruity note and healthy fats to the dish. Extra virgin olive oil is recommended for its superior flavor and nutritional benefits, but regular olive oil will also work perfectly well. If you’re out of olive oil, you could substitute with another neutral cooking oil like avocado oil or canola oil. Butter could also be used for a richer flavor, but olive oil offers a lighter and healthier option.

1 red pepper, diced: Red bell pepper brings a touch of sweetness and vibrant color to the pasta. When sautéed, it softens beautifully and releases its natural sugars, complementing the Southwestern spices and creamy Alfredo sauce. Red peppers are also packed with Vitamin C and antioxidants, adding nutritional value to your meal. If you prefer a milder flavor, you could use yellow or orange bell pepper. For a touch of heat, consider adding a small amount of poblano pepper along with the red bell pepper. Ensure the pepper is diced into uniform pieces for even cooking.

3.4 ounces can of diced green chiles: Diced green chiles are the cornerstone of the Southwestern flavor profile in this recipe. They provide a mild, tangy heat and a distinct smoky flavor that elevates the Alfredo sauce beyond the ordinary. Look for mild diced green chiles if you are sensitive to spice, or opt for hot or fire-roasted green chiles if you prefer a bolder kick. The canned variety is convenient and readily available, but you can also use fresh roasted green chiles if you have access to them. Make sure to drain any excess liquid from the can before adding the chiles to the pan.

2 cups dry penne: Penne pasta is the ideal choice for this recipe due to its tubular shape and ridges, which effectively capture the creamy Alfredo sauce and flavorful ingredients. Penne holds its shape well during cooking and provides a satisfying bite. You can use regular penne or whole wheat penne for added fiber. Other pasta shapes that would work well include rotini, fusilli, or cavatappi – any pasta with ridges or curves to hold the sauce. Avoid using delicate pasta shapes like angel hair or spaghetti, as they might become mushy in a one-pot pasta dish. Ensure you use dry pasta for this recipe, not fresh pasta.

1 cup frozen corn or the corn from two ears: Corn adds a touch of sweetness and a pleasant textural contrast to the creamy pasta. Frozen corn is a convenient and readily available option that works perfectly well. Simply add it directly from the freezer to the pot. Alternatively, fresh corn kernels cut from two ears of corn offer a burst of summery sweetness. If using fresh corn, you can lightly sauté it with the peppers for a slightly roasted flavor. Canned corn, drained and rinsed, can also be used in a pinch, but frozen or fresh corn will provide better texture and flavor. Consider using roasted corn for a deeper, smoky flavor.

2 cups cooked chicken: Cooked chicken provides a hearty protein element to this pasta dish, making it a complete and satisfying meal. You can use leftover cooked chicken, rotisserie chicken, or quickly cook chicken breasts or thighs specifically for this recipe. Diced or shredded chicken works best, ensuring it incorporates well into the pasta and sauce. For a leaner option, use chicken breast. For more flavor, use chicken thighs. You can also use pre-cooked grilled chicken strips for convenience. If you want to add a smoky flavor, consider using smoked chicken. For vegetarians, cooked chickpeas, cannellini beans, or crumbled vegetarian chicken substitutes can be used instead.

1 cup black beans, rinsed and drained: Black beans are another essential Southwestern ingredient, adding protein, fiber, and a creamy texture to the dish. They also contribute a subtle earthy flavor that complements the other ingredients. Canned black beans are convenient and readily available. Make sure to rinse and drain them thoroughly before adding them to the pasta to remove excess sodium and improve their texture. If you prefer, you can use other types of beans like pinto beans or kidney beans. Freshly cooked black beans can also be used if you prefer, but canned beans are a time-saving option.

14 ounces jarred Alfredo sauce: Jarred Alfredo sauce forms the creamy base of this dish, providing richness and flavor. Using jarred sauce simplifies the recipe and makes it incredibly quick to prepare. Choose a good quality Alfredo sauce for the best flavor. You can use classic Alfredo sauce or a cheese-flavored Alfredo sauce. For a lighter option, look for light Alfredo sauce, but be aware it might have a slightly thinner consistency. If you are feeling ambitious, you can make your own homemade Alfredo sauce from scratch, but jarred sauce is perfect for a quick weeknight meal. Consider adding a squeeze of lemon juice to the Alfredo sauce for a touch of brightness.

2 tablespoons taco seasoning: Taco seasoning is the magic ingredient that transforms the Alfredo sauce into a Southwestern-inspired delight. It adds a blend of spices like chili powder, cumin, paprika, oregano, and garlic, creating a warm, savory, and slightly spicy flavor profile. Use your favorite taco seasoning blend. You can adjust the amount of taco seasoning to your preference – use less for a milder flavor or more for a bolder kick. For a spicier dish, add a pinch of cayenne pepper or red pepper flakes along with the taco seasoning. You can also make your own taco seasoning blend using individual spices.

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Instructions

Sauté the Vegetables: Heat a large saucepan or Dutch oven over medium heat. Add 1 tablespoon of olive oil to the pan and let it heat up for a few seconds. Once the oil is shimmering, add the diced red pepper and diced green chiles to the pan. Sauté the vegetables for 5-7 minutes, or until the red peppers are softened and slightly tender-crisp. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the peppers and chiles in olive oil helps to release their flavors and softens their texture, creating a more pleasant eating experience in the final dish. Once softened, remove the sautéed peppers and chiles from the pan and set them aside in a bowl. Do not clean the saucepan, as the flavorful residue will contribute to the overall taste of the pasta.

Cook the Pasta and Corn: To the same saucepan, add 4 cups of water. Increase the heat to high and bring the water to a rolling boil. Once boiling, add the dry penne pasta to the saucepan. Stir the pasta gently to prevent sticking. Cook the pasta according to package directions, usually around 10-12 minutes, or until al dente – cooked through but still slightly firm to the bite. One minute before the pasta is fully cooked (as indicated by the package directions), add the frozen corn to the boiling water. The frozen corn will thaw and cook quickly in the hot water. Cooking the pasta and corn together in the same pot simplifies the process and infuses the pasta with the flavors from the vegetable sauté and the pasta water.

Drain and Combine: Once the pasta is cooked al dente and the corn is heated through, carefully drain the pasta and corn using a colander. Make sure to drain them thoroughly to prevent excess water from diluting the Alfredo sauce. Return the drained pasta and corn back to the same saucepan. No need to wash the pan, as we want to retain all the flavor developed during cooking.

Stir in Remaining Ingredients: Now it’s time to bring all the elements together. To the saucepan with the pasta and corn, add the sautéed red pepper and green chiles (that you set aside earlier). Then, add the cooked chicken, rinsed and drained black beans, jarred Alfredo sauce, and taco seasoning. Stir all the ingredients together thoroughly to ensure everything is evenly combined and coated in the creamy, Southwestern-spiced Alfredo sauce. Continue to stir until the sauce is heated through and the ingredients are well incorporated. The heat from the pasta will warm up the Alfredo sauce and other ingredients quickly.

Serve and Garnish: Once everything is heated through and well combined, the One Pot Southwestern Alfredo Pasta is ready to serve! Serve immediately while it’s hot and creamy. For extra flavor and visual appeal, consider topping each serving with your favorite garnishes. Suggested toppings include sour cream, diced tomatoes, and jalapeños. A sprinkle of fresh cilantro or chopped green onions would also be delicious. Serve it as a complete meal on its own, or alongside a simple side salad for a lighter option.

Nutrition

Serving Size: One Normal Portion
Calories: 650-750 kcal
Sugar: 5-8g
Sodium: 800-1000mg
Fat: 30-40g
Saturated Fat: 15-20g
Carbohydrates: 60-70g
Fiber: 8-10g
Protein: 40-50g
Cholesterol: 150-200mg