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Southwest Alfredo Penne Pasta

Southwest alfredo penne pasta with a creamy Parmesan sauce tossed with penne, black beans, corn, and diced red bell pepper. Smoked paprika, cumin, and optional cayenne add a smoky Southwestern kick while the sauce thickens to cling to every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Alfredo base
  • 2 tbsp butter
  • 3 garlic, minced
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan
Seasonings
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp cayenne pepper (optional)
  • salt and black pepper, to taste
Garnish
  • fresh cilantro, chopped, for garnish
  • lime wedges, for serving

Equipment

  • 1 large skillet

Method
 

Cook and prep
  1. Cook the penne in salted boiling water until al dente, about 10 to 12 minutes. Drain and set aside so it’s ready to toss.
Build the sauce
  1. Melt the butter in a large skillet over medium heat. Add the garlic and bell pepper, cooking until softened, about 3 minutes, until fragrant and glossy.
  2. Stir in the corn and black beans and cook for 2 minutes more. Heat through until the mixture is hot and slightly steamy.
  3. Pour in the heavy cream and chicken broth, then bring to a gentle simmer. Look for small bubbles around the edges, not a hard boil.
Finish and toss
  1. Whisk in the Parmesan, smoked paprika, cumin, and cayenne until the sauce is smooth and slightly thickened. Continue whisking until the texture coats the back of a spoon.
  2. Toss in the cooked penne and stir until evenly coated in sauce. Season with salt and pepper to taste, then mix again so every piece is covered.
Serve
  1. Garnish with fresh cilantro and serve with lime wedges. Add cilantro last so it stays bright and fresh.

Notes

For the smoothest alfredo texture, whisk the Parmesan in gradually once the mixture reaches a gentle simmer, and keep heat at medium-low if it starts to tighten. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or cream. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and expect a thinner sauce that thickens slightly after tossing.