Southwest Chicken Pasta

This is Alex's signature dish which he threw together one night and it turned out to be quite a delight! (I get so jealous that he can just create a new recipe from thin air, but I am so thankful he can!)


1 box (16 Oz. Box) Penne Pasta
2 Tablespoons Olive Oil
1 pound Chicken Breast
3 Tablespoons Chili Powder, divided
2 Tablespoons Cavenders, divided
1 teaspoon Cayenne Pepper
2 Tablespoons Onion Powder, divided
1 Tablespoon Black Pepper, divided
1 jar (15 Oz. Jar) Alfredo Sauce
½ cans (10 Oz. Can) Rotel

1. Cook the pasta according to directions on the box.

2. In a 12″ skillet, heat the olive oil over medium-high heat.

3. Cut the chicken into bite size pieces then put the chicken in the skillet once the oil heats.

4. Season the chicken with 2 tablespoons chili powder, 1 tablespoon Cavenders, cayenne pepper, 1 teaspoon onion powder and 1/2 tablespoon black pepper.

5. While the chicken is cooking, in a 1 1/2 qt. sauce pan, pour the Alfredo sauce, Rotel, and remaining seasonings. Cook on medium to medium-low until chicken is fully cooked.

6. After draining the pasta, return the pasta back to the stock pot. Then combine the chicken and sauce with the pasta.

7. Pour pasta in a serving bowl and serve hot.

(Note: Ingredients can be changed to taste. We like ours a tad bit spicy! We don't measure our spices so the measurements are an estimate.)

Enjoy!