South of the Boarder Chicken Alfredo

Vanessa Marie Milare


I have made this dish without the Southwestern Season. I added it once just to change it up a bit. It turned out to be a family favorite. It has a tick to it but its not to spicy for my Uncle to eat. You can use any pasta you wish but my family like how the Penni pasta grabs the sauce


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


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  • 1 pkg
    southwest seasoning mix
  • 1 lb
    chicken breast
  • 2 Tbsp
  • 2 Tbsp
    white vinegar
  • 1/4 c
    vegetable oil
  • 1 bottle
    alfredo sauce
  • 3 c
    penni pasta

How to Make South of the Boarder Chicken Alfredo


  1. 1st chop chicken breast into bite size pieces. Set a medium pot in on the stove with water. Per-heat medium pan over medium heat & add in the vegetable oil.
  2. Add chicken to pan. Cook until light color & all pinky is gone. Mix in the Southwest Seasoning Mix. Mix well to coat for about 10 minutes.
  3. Add in a bit of EVOO= Extra Virgin Olive Oil & salt to boiling water. Pour in the Penni Pasta. Cook until just about ready.
  4. Add the Alfredo sauce to the chicken mix. Drain pasta. Add in pasta & mix well. Plate in serving dish & serve.

Printable Recipe Card

About South of the Boarder Chicken Alfredo

Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, Heirloom

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