Southwest Chicken Alfredo Pressure Cooker Recipe
Creamy and spicy, this Southwest Chicken Alfredo made in a pressure cooker blends tender chicken, zesty tomatoes, and rich cheese for the perfect comfort meal in under 30 minutes.
Equipment
- 1 Pressure cooker For cooking the dish
Ingredients
Main ingredients
- 0.5 lb Penne Pasta
- 1 lb Chicken Breasts cut into 1 inch strips
- 1 can (15 oz.) Diced Tomatoes
- 1 cup Heavy Cream
- 1.5 cups Cheddar Cheese shredded
- 1 cup Onion chopped
- 4 cloves Garlic minced
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 tablespoons Cilantro chopped
- 1.5 teaspoon Chili Powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Oregano
- 1 teaspoon Paprika
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne
Instructions
Instructions
- Bring a large pot of water to a boil and cook penne pasta according to package instructions for al dente. When done, drain and set aside.
- In a small bowl, mix the southwest seasoning blend together.
- Add cut chicken to a large bowl and drizzle in honey and half of the seasonings. Toss to combine.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for about 7–8 minutes until cooked through and browned. Transfer chicken to a plate.
- Add diced onion and butter to the same skillet over medium heat. Cook for 3 minutes until tender. Add garlic and cook another minute.
- Add diced tomatoes and the remaining seasoning. Bring to a low simmer for 5 minutes.
- Slowly pour in heavy cream while stirring until fully incorporated. Bring to a gentle simmer.
- Return cooked chicken to the skillet. Sprinkle in the cheddar cheese and stir to combine.
- Add the cooked penne pasta to the skillet. Toss everything together so it is evenly coated in sauce.
- Remove from heat and let it sit a few minutes. Stir again to coat everything in sauce.
- Garnish with chopped cilantro and serve hot.
Notes
For extra flavor, use fresh herbs and add bell peppers or corn. Store leftovers in airtight containers for up to 4 days, and reheat with a splash of broth or water. Freezes well too!