15 Southwest Fall Chicken Alfredo Recipes

Look, I’ll be honest with you—when someone first told me about Southwest chicken alfredo, I was skeptical. Alfredo sauce meets jalapeños? Cream cheese hanging out with cumin? It sounded like a culinary identity crisis waiting to happen.

But here’s the thing: sometimes the weirdest combinations create the most addictive flavors. And with fall rolling in, there’s something magical about combining those cozy, creamy alfredo vibes with the bold, spicy kick of Southwest seasonings. It’s like wrapping yourself in a warm blanket while simultaneously getting a gentle slap of flavor across your face—in the best possible way.

These 15 Southwest fall chicken alfredo recipes will transform your dinner routine from boring weeknight pasta to “holy moly, did I actually make this?” territory. Whether you’re meal prepping for busy weeks ahead or trying to impress someone special (or just trying to impress yourself, honestly), these recipes deliver big flavors without the drama.

Ready to spice up your alfredo game? Let’s get cooking.

1. Classic Southwest Chicken Alfredo with Green Chiles

This is your gateway drug into Southwest alfredo territory. Think traditional alfredo’s rebellious cousin who spent a semester abroad in New Mexico.

Ingredients

• 1 lb fettuccine pasta
• 2 lbs boneless chicken breasts, cut into strips
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• 1 can (4 oz) diced green chiles
• 2 tsp cumin
• 1 tsp chili powder
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Cook fettuccine according to package directions. Drain and set aside.
2. Season chicken strips with cumin, chili powder, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes. Remove and set aside.
4. In the same skillet, add minced garlic and cook for 30 seconds.
5. Pour in heavy cream and bring to a gentle simmer.
6. Whisk in cream cheese until smooth, then add Parmesan cheese gradually.
7. Stir in green chiles and cooked chicken.
8. Toss with pasta and garnish with fresh cilantro.

Why You’ll Love It

This recipe eases you into the Southwest alfredo world without overwhelming your palate. The green chiles add a subtle heat that plays beautifully with the creamy sauce, and the cumin brings that earthy depth that makes you wonder why regular alfredo ever seemed complete.

2. Chipotle Chicken Alfredo with Roasted Corn

Now we’re talking business. Chipotle peppers bring smoky heat that’ll make you question every other pasta sauce you’ve ever made.

Ingredients

• 1 lb penne pasta
• 2 lbs chicken thighs, boneless and skinless
• 2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 2-3 chipotle peppers in adobo sauce, minced
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tsp smoked paprika
• Salt and pepper to taste
• Green onions for garnish

Step-by-Step Instructions

1. Roast corn in a dry skillet until lightly charred, about 5 minutes. Set aside.
2. Cook penne according to package directions. Reserve 1 cup pasta water before draining.
3. Season chicken thighs with smoked paprika, salt, and pepper. Cook in a large skillet until done, about 8 minutes per side. Remove and slice.
4. Add butter to the same skillet, then sauté garlic and red bell pepper until softened.
5. Pour in heavy cream and bring to a simmer.
6. Whisk in minced chipotle peppers and Parmesan cheese.
7. Add roasted corn and sliced chicken back to the pan.
8. Toss with pasta, adding pasta water if needed for consistency.
9. Garnish with green onions.

Why You’ll Love It

The smokiness from the chipotle peppers is chef’s kiss perfection. Plus, chicken thighs stay juicier than breasts—trust me on this one. The roasted corn adds little pops of sweetness that balance the heat beautifully.

3. Black Bean and Jalapeño Chicken Alfredo

Who says alfredo can’t be a little more substantial? This version packs protein and fiber while delivering serious flavor.

Ingredients

• 1 lb rotini pasta
• 1.5 lbs chicken breast, cubed
• 1.5 cups heavy cream
• 1 cup Monterey Jack cheese, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 2 fresh jalapeños, seeded and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp oregano
• Lime wedges for serving

Step-by-Step Instructions

1. Cook rotini pasta until al dente. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat.
3. Season chicken cubes with cumin, oregano, salt, and pepper. Cook until golden, about 6-8 minutes.
4. Add diced onion and jalapeños to the pan. Cook until softened, about 4 minutes.
5. Stir in garlic and cook for another minute.
6. Pour in heavy cream and bring to a gentle simmer.
7. Add Monterey Jack cheese gradually, whisking until melted.
8. Fold in black beans and cooked pasta.
9. Serve with lime wedges on the side.

Why You’ll Love It

The black beans make this feel like an actual meal instead of just pasta with sauce. IMO, the lime squeeze at the end is non-negotiable—it brightens everything up and ties all the flavors together.

4. Southwest Chicken Alfredo with Roasted Poblanos

Poblano peppers bring mild heat with incredible flavor depth. This is sophisticated comfort food at its finest.

Ingredients

• 1 lb linguine
• 2 lbs chicken breast, sliced thin
• 3 poblano peppers
• 2 cups heavy cream
• 1 cup Parmesan cheese, freshly grated
• 4 oz cream cheese
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 tsp ground cumin
• Fresh lime juice
• Cilantro for garnish

Step-by-Step Instructions

1. Roast poblano peppers over an open flame or under broiler until charred. Place in a plastic bag for 10 minutes, then peel, seed, and slice.
2. Cook linguine according to package directions. Drain and reserve pasta water.
3. Season chicken slices with cumin, salt, and pepper. Sauté in butter until cooked through, about 5-6 minutes. Remove and set aside.
4. In the same pan, cook onion slices until caramelized, about 8 minutes.
5. Add garlic and cook for 1 minute more.
6. Pour in heavy cream and bring to a simmer.
7. Whisk in cream cheese until smooth, then add Parmesan gradually.
8. Stir in roasted poblanos and chicken.
9. Toss with pasta, adding pasta water if needed.
10. Finish with a squeeze of lime juice and fresh cilantro.

Why You’ll Love It

The roasted poblanos are the star here—they add this incredible smoky-sweet flavor that makes regular bell peppers seem boring. The caramelized onions add sweetness that balances the earthiness perfectly.

5. Tex-Mex Chicken Alfredo with Avocado Crema

Because sometimes you need your pasta to come with its own cooling system. The avocado crema is basically genius.

Ingredients

• 1 lb bow tie pasta
• 2 lbs chicken breast, diced
• 1.5 cups heavy cream
• 1 cup pepper jack cheese, shredded
• 2 ripe avocados
• 1/4 cup sour cream
• 2 tbsp lime juice
• 2 Roma tomatoes, diced
• 1 red onion, diced
• 2 tsp taco seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook bow tie pasta according to package directions. Drain and set aside.
2. Season diced chicken with taco seasoning. Heat olive oil in a large skillet and cook chicken until done, about 7-8 minutes.
3. Add red onion to the pan and cook until softened, about 4 minutes.
4. Pour in heavy cream and bring to a simmer.
5. Gradually add pepper jack cheese, stirring until melted.
6. Meanwhile, mash avocados with sour cream, lime juice, and a pinch of salt for the crema.
7. Toss pasta with the chicken and cheese sauce.
8. Top with diced tomatoes and dollops of avocado crema.

Why You’ll Love It

The avocado crema is like having built-in air conditioning for your mouth. Plus, pepper jack brings just enough heat to keep things interesting without making you reach for a fire extinguisher.

6. Southwest Chicken Alfredo with Fire-Roasted Tomatoes

Fire-roasted tomatoes add this incredible smoky sweetness that transforms basic alfredo into something restaurant-worthy.

Ingredients

• 1 lb rigatoni pasta
• 2 lbs chicken thighs, cut into bite-sized pieces
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 1 bell pepper (any color), diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp oregano
• 2 tbsp olive oil
• Fresh basil for garnish

Step-by-Step Instructions

1. Cook rigatoni until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Season chicken pieces with smoked paprika, oregano, salt, and pepper. Cook until golden, about 8 minutes.
4. Add diced onion and bell pepper to the pan. Cook until softened, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute.
6. Add fire-roasted tomatoes and cook for 3-4 minutes to reduce slightly.
7. Pour in heavy cream and bring to a gentle simmer.
8. Gradually whisk in Parmesan cheese until melted and smooth.
9. Toss with cooked pasta and garnish with fresh basil.

Why You’ll Love It

The fire-roasted tomatoes bring this incredible depth of flavor that regular tomatoes just can’t match. It’s like adding a campfire essence to your pasta—but without the smoke in your eyes.

7. Green Chile Mac Attack Chicken Alfredo

This is comfort food meets comfort food. Mac and cheese vibes with Southwest attitude and chicken for protein. What’s not to love?

Ingredients

• 1 lb elbow macaroni
• 2 lbs rotisserie chicken, shredded (because life’s too short)
• 2 cups heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 can (7 oz) diced green chiles
• 1/2 cup cream cheese, softened
• 1 onion, diced
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional, for brave souls)
• Breadcrumbs for topping

Step-by-Step Instructions

1. Preheat oven to 375°F and cook macaroni according to package directions. Drain.
2. In a large skillet, melt butter and sauté diced onion until translucent, about 5 minutes.
3. Add heavy cream and bring to a simmer.
4. Whisk in cream cheese until smooth.
5. Gradually add both cheeses, stirring until melted.
6. Mix in green chiles, garlic powder, and cayenne (if using).
7. Fold in shredded chicken and cooked macaroni.
8. Transfer to a baking dish, top with breadcrumbs, and bake for 20 minutes until bubbly.

Why You’ll Love It

This is basically the ultimate comfort food mashup. The green chiles add just enough kick to keep your taste buds awake, and baking it creates this gorgeous golden top that’ll have everyone fighting for seconds.

8. Southwest Chicken Alfredo with Corn and Zucchini

Adding vegetables doesn’t have to mean sacrificing flavor. This combo brings sweetness, texture, and makes you feel slightly less guilty about eating pasta for dinner.

Ingredients

• 1 lb penne pasta
• 1.5 lbs chicken breast, sliced
• 2 medium zucchini, diced
• 1 cup fresh or frozen corn
• 1.5 cups heavy cream
• 1 cup Parmesan cheese, grated
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Cook penne according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Season chicken slices with chili powder, cumin, salt, and pepper. Cook until done, about 6-7 minutes. Remove and set aside.
4. In the same pan, sauté zucchini until lightly browned, about 4 minutes.
5. Add corn and red bell pepper, cooking for another 3 minutes.
6. Stir in garlic and cook for 1 minute.
7. Pour in heavy cream and bring to a simmer.
8. Gradually add Parmesan cheese, whisking until smooth.
9. Return chicken to the pan and toss with pasta.
10. Garnish with fresh cilantro.

Why You’ll Love It

The zucchini adds this lovely texture without being overpowering, and the corn brings little bursts of sweetness that play beautifully with the Southwest spices. Plus, you’re getting vegetables in your pasta, so you’re basically being healthy, right? 🙂

9. Smoky Chipotle Ranch Chicken Alfredo

Ranch dressing meets alfredo sauce in this surprisingly brilliant combination that’ll have you wondering why this isn’t a thing everywhere.

Ingredients

• 1 lb rotini pasta
• 2 lbs chicken breast, cubed
• 1.5 cups heavy cream
• 1/2 cup ranch dressing
• 1 cup Monterey Jack cheese, shredded
• 2-3 chipotle peppers in adobo, minced
• 1 packet ranch dressing mix
• 1 red onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Green onions for garnish

Step-by-Step Instructions

1. Cook rotini pasta until al dente. Drain and set aside.
2. Season chicken cubes with smoked paprika, salt, and pepper.
3. Heat olive oil in a large skillet and cook chicken until golden, about 7-8 minutes. Remove and set aside.
4. Add diced red onion to the pan and cook until softened, about 4 minutes.
5. Pour in heavy cream and bring to a simmer.
6. Whisk in ranch dressing and ranch packet until smooth.
7. Add minced chipotle peppers and Monterey Jack cheese gradually.
8. Return chicken to the pan and toss with pasta.
9. Garnish with green onions.

Why You’ll Love It

I know what you’re thinking—ranch in alfredo sounds weird. But trust me, it adds this tangy richness that perfectly complements the smoky chipotle heat. It’s comfort food with a personality disorder, and somehow it totally works.

10. Southwest Three-Cheese Chicken Alfredo

When one cheese isn’t enough and two cheeses are for quitters. This triple-threat combination creates the creamiest, most indulgent sauce you’ve ever experienced.

Ingredients

• 1 lb fettuccine
• 2 lbs chicken thighs, boneless and diced
• 2 cups heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/2 cup sharp cheddar, shredded
• 1/2 cup pepper jack cheese, shredded
• 4 oz cream cheese, softened
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tsp cumin
• 1/2 tsp oregano

Step-by-Step Instructions

1. Cook fettuccine according to package directions. Drain and reserve 1 cup pasta water.
2. Season diced chicken with cumin, oregano, salt, and pepper.
3. Heat butter in a large skillet and cook chicken until golden and cooked through, about 8-9 minutes. Remove and set aside.
4. In the same pan, sauté diced onion until translucent, about 5 minutes.
5. Add garlic and cook for 1 minute more.
6. Pour in heavy cream and bring to a gentle simmer.
7. Whisk in cream cheese until smooth.
8. Gradually add all three cheeses, stirring constantly until melted.
9. Mix in green chiles and cooked chicken.
10. Toss with pasta, adding pasta water if needed for consistency.

Why You’ll Love It

This is the ultimate cheese lover’s dream. Each cheese brings something different—Parmesan for sharpness, cheddar for comfort, and pepper jack for heat. Together, they create this incredibly complex, rich sauce that’ll ruin you for regular alfredo forever.

11. Southwest Chicken Alfredo with Butternut Squash

Fall flavors meet Southwest spice in this gorgeous dish that’s as pretty as it is delicious. The butternut squash adds natural sweetness that balances the heat perfectly.

Ingredients

• 1 lb penne pasta
• 1.5 lbs chicken breast, sliced
• 3 cups butternut squash, cubed
• 1.5 cups heavy cream
• 1 cup Gruyere cheese, grated (fancy, I know)
• 1/2 cup Parmesan cheese, grated
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp sage, dried
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil and roast for 25-30 minutes until tender.
2. Cook penne according to package directions. Drain and set aside.
3. Season chicken slices with chili powder, sage, salt, and pepper.
4. Heat remaining olive oil in a large skillet and cook chicken until done, about 6-7 minutes. Remove and set aside.
5. Add diced onion to the pan and cook until softened, about 4 minutes.
6. Stir in garlic and cook for 1 minute.
7. Pour in heavy cream and bring to a simmer.
8. Add roasted butternut squash and gently mash some pieces to thicken the sauce.
9. Gradually whisk in both cheeses until melted.
10. Add cayenne pepper and return chicken to the pan.
11. Toss with pasta and serve immediately.

Why You’ll Love It

The butternut squash creates this gorgeous orange-tinted sauce that screams fall comfort food. The natural sweetness plays beautifully against the chili powder, and the Gruyere adds this nutty richness that elevates everything.

12. Cilantro Lime Chicken Alfredo with Black Beans

Fresh, zesty, and packed with protein. This version brings serious flavor brightness that cuts through the richness of traditional alfredo.

Ingredients

• 1 lb bow tie pasta
• 2 lbs chicken breast, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1.5 cups heavy cream
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• Zest of 1 lime
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder

Step-by-Step Instructions

1. Cook bow tie pasta until al dente. Drain and set aside.
2. Season diced chicken with cumin, chili powder, salt, and pepper.
3. Heat olive oil in a large skillet and cook chicken until golden, about 7-8 minutes. Remove and set aside.
4. Add red bell pepper and jalapeño to the pan. Cook until softened, about 4 minutes.
5. Stir in garlic and cook for 1 minute more.
6. Pour in heavy cream and bring to a simmer.
7. Gradually add Monterey Jack cheese, whisking until smooth.
8. Mix in black beans and cooked chicken.
9. Remove from heat and stir in chopped cilantro, lime juice, and lime zest.
10. Toss with pasta and serve immediately.

Why You’ll Love It

The lime juice and zest completely transform this dish—it’s like adding sunshine to your pasta. FYI, don’t skip the lime zest; it adds this incredible aromatic pop that makes all the difference.

13. Southwest Chicken Alfredo Stuffed Shells

Why have regular stuffed shells when you can have Southwest stuffed shells? These babies are perfect for meal prep and look impressive enough for company.

Ingredients

• 1 box (12 oz) jumbo pasta shells
• 2 cups cooked chicken, shredded
• 15 oz ricotta cheese
• 1.5 cups Monterey Jack cheese, shredded (divided)
• 1/2 cup Parmesan cheese, grated
• 1 can (4 oz) diced green chiles
• 2 cups heavy cream
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine shredded chicken, ricotta cheese, 1 cup Monterey Jack, Parmesan, green chiles, beaten egg, cumin, chili powder, and cilantro. Season with salt and pepper.
3. For the sauce, heat heavy cream in a saucepan and add garlic. Simmer for 2 minutes.
4. Gradually whisk in remaining 1/2 cup Monterey Jack until melted and smooth.
5. Spread a thin layer of sauce in a 9×13 baking dish.
6. Stuff each shell with the chicken mixture and arrange in the dish.
7. Pour remaining sauce over the shells.
8. Cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes more until bubbly.

Why You’ll Love It

These are basically individual portions of happiness. The filling stays creamy while the tops get gorgeously golden. Plus, they freeze beautifully for future lazy dinner nights.

14. Southwest Chicken Alfredo with Sweet Potato Noodles

For when you want all the flavor but fewer carbs. Sweet potato noodles bring natural sweetness and gorgeous color to this healthier take on Southwest alfredo.

Ingredients

• 3 large sweet potatoes, spiralized into noodles
• 1.5 lbs chicken breast, sliced thin
• 1.5 cups heavy cream
• 1 cup sharp white cheddar, shredded
• 1/2 cup cream cheese, softened
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp coconut oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• Fresh cilantro for garnish
• Lime wedges for serving

Step-by-Step Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Sauté sweet potato noodles for 3-4 minutes until slightly softened. Remove and set aside.
2. Season chicken slices with smoked paprika, cumin, salt, and pepper.
3. Add remaining coconut oil to the pan and cook chicken until golden, about 5-6 minutes. Remove and set aside.
4. Add sliced onion and bell pepper to the pan. Cook until softened, about 5 minutes.
5. Stir in garlic and cook for 1 minute.
6. Pour in heavy cream and bring to a gentle simmer.
7. Whisk in cream cheese until smooth, then gradually add cheddar cheese.
8. Add cayenne pepper and return chicken to the pan.
9. Toss with sweet potato noodles and garnish with cilantro.
10. Serve with lime wedges.

Why You’ll Love It

The sweet potato noodles have this incredible natural sweetness that plays beautifully with the Southwest spices. Plus, you’re getting tons of vitamins and fiber—it’s basically health food disguised as comfort food.

15. Southwest Chicken Alfredo Skillet Bake

One pan, minimal cleanup, maximum flavor. This is what weeknight dinner dreams are made of.

Ingredients

• 1 lb rotini pasta, uncooked
• 2 lbs chicken thighs, cut into bite-sized pieces
• 3 cups chicken broth
• 1.5 cups heavy cream
• 1.5 cups Mexican cheese blend, shredded
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp taco seasoning
• 1 tsp smoked paprika
• 1/2 tsp oregano
• Green onions and cilantro for garnish

Step-by-Step Instructions

1. Preheat oven to 425°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken pieces with taco seasoning and smoked paprika. Cook until browned, about 5-6 minutes. Remove and set aside.
4. Add diced onion and bell pepper to the same skillet. Cook until softened, about 4 minutes.
5. Stir in garlic and oregano, cooking for 1 minute more.
6. Add uncooked pasta, chicken broth, heavy cream, and drained tomatoes.
7. Bring to a simmer, then return chicken to the skillet.
8. Cover and transfer to the oven. Bake for 15-20 minutes until pasta is tender.
9. Remove from oven, stir in cheese, and let sit for 5 minutes to thicken.
10. Garnish with green onions and cilantro.

Why You’ll Love It

This is the ultimate lazy cook’s dream—everything goes in one pan, and the oven does most of the work. The pasta cooks directly in the sauce, absorbing all those incredible flavors. Plus, cleanup is a breeze, which means more time to enjoy your delicious creation.

Time to Get Cooking!

There you have it—15 ways to transform your regular old chicken alfredo into something that’ll make your neighbors mysteriously start hanging around your kitchen window. These Southwest fall chicken alfredo recipes prove that comfort food doesn’t have to be boring, and sometimes the best flavor combinations are the ones that sound a little crazy at first.

Whether you’re team mild-heat-please or bring-on-the-fire, there’s a recipe here that’ll hit your perfect spice level. The beauty of Southwest alfredo is that it takes everything you love about creamy pasta and adds just enough excitement to keep things interesting.

So grab your favorite pasta, stock up on some good cheese, and get ready to create dinner magic. Your taste buds (and anyone lucky enough to score an invitation to your table) will thank you. And honestly? Once you’ve had alfredo with green chiles or chipotle peppers, going back to plain alfredo feels a little like watching black and white TV when you could be watching in HD.

Happy cooking, and may your pasta always be perfectly al dente and your cheese eternally melty!