Chili Crisp Fettuccine Alfredo
Chili Crisp Fettuccine Alfredo
Ingredients
For the Chicken
- 1 chicken breast, halved lengthwise into even thickness
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon oil, for marinating
- 2 tablespoons oil, for cooking
For the Sauce
- 2 teaspoons all purpose flour
- 4 tablespoons butter
- 1 1/2 cups heavy whipping cream, unsweetened, room temperature
- 1 teaspoon salt, to taste
- 1 tablespoon chili oil
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3/4 cup Parmesan cheese, freshly grated
- 2 teaspoons lemon juice
To Assemble
- 9 ounces fettuccine
- 1 cup pasta water
- 1 tablespoon Parmesan cheese, extra, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
- 1 teaspoon chili oil, extra, for garnish
Instructions
- 1
Pat the chicken breast halves dry with paper towels. Season them generously with salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika powder. Add 1 tablespoon of oil for marinating and mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 2 min
- 2
While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the 9 ounces of fettuccine and cook according to package directions until al dente.
⏱️ 10 min
- 3
Before draining the pasta, reserve 1 cup of the starchy pasta water. Then, drain the fettuccine and set aside.
⏱️ 1 min
- 4
In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated chicken breast halves and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 10 min
- 5
In the same pan (do not clean it), reduce the heat to medium-low. Add 4 tablespoons of butter. Once the butter is melted, add 1 tablespoon of chili oil and cook for 30 seconds, stirring constantly.
⏱️ 1 min
- 6
Sprinkle in 2 teaspoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw flour taste, being careful not to brown it.
⏱️ 1 min
- 7
Gradually whisk in the 1 1/2 cups of room temperature heavy whipping cream until smooth. Add salt to taste, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon dried parsley, and 1 teaspoon smoked paprika powder. Stir to combine.
⏱️ 2 min
- 8
Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it begins to slightly thicken.
⏱️ 4 min
- 9
Reduce the heat to low. Stir in the 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. Stir in 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon juice as needed.
⏱️ 3 min
- 10
Slice the cooked chicken breast into thin strips or bite-sized pieces.
⏱️ 2 min
- 11
Add the cooked fettuccine to the sauce in the pan. Toss gently to coat the pasta evenly. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency – silky and beautifully coating the pasta.
⏱️ 3 min
- 12
Add the sliced chicken to the pasta and toss again to combine. Simmer on low heat for 1-2 minutes to allow all the flavors to meld together.
⏱️ 2 min
- 13
Serve immediately. Garnish with extra freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of additional chili oil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Fettuccine Alfredo
For the Chicken
- 1 chicken breast, halved lengthwise into even thickness
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon oil, for marinating
- 2 tablespoons oil, for cooking
For the Sauce
- 2 teaspoons all purpose flour
- 4 tablespoons butter
- 1 1/2 cups heavy whipping cream, unsweetened, room temperature
- 1 teaspoon salt, to taste
- 1 tablespoon chili oil
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 3/4 cup Parmesan cheese, freshly grated
- 2 teaspoons lemon juice
To Assemble
- 9 ounces fettuccine
- 1 cup pasta water
- 1 tablespoon Parmesan cheese, extra, for garnish
- 1 tablespoon fresh parsley, chopped, for garnish
- 1 teaspoon chili oil, extra, for garnish
Instructions
- 1
Pat the chicken breast halves dry with paper towels. Season them generously with salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika powder. Add 1 tablespoon of oil for marinating and mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 2 min - 2
While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the 9 ounces of fettuccine and cook according to package directions until al dente.
⏱️ 10 min - 3
Before draining the pasta, reserve 1 cup of the starchy pasta water. Then, drain the fettuccine and set aside.
⏱️ 1 min - 4
In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated chicken breast halves and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 10 min - 5
In the same pan (do not clean it), reduce the heat to medium-low. Add 4 tablespoons of butter. Once the butter is melted, add 1 tablespoon of chili oil and cook for 30 seconds, stirring constantly.
⏱️ 1 min - 6
Sprinkle in 2 teaspoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw flour taste, being careful not to brown it.
⏱️ 1 min - 7
Gradually whisk in the 1 1/2 cups of room temperature heavy whipping cream until smooth. Add salt to taste, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon dried parsley, and 1 teaspoon smoked paprika powder. Stir to combine.
⏱️ 2 min - 8
Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it begins to slightly thicken.
⏱️ 4 min - 9
Reduce the heat to low. Stir in the 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. Stir in 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon juice as needed.
⏱️ 3 min - 10
Slice the cooked chicken breast into thin strips or bite-sized pieces.
⏱️ 2 min - 11
Add the cooked fettuccine to the sauce in the pan. Toss gently to coat the pasta evenly. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency – silky and beautifully coating the pasta.
⏱️ 3 min - 12
Add the sliced chicken to the pasta and toss again to combine. Simmer on low heat for 1-2 minutes to allow all the flavors to meld together.
⏱️ 2 min - 13
Serve immediately. Garnish with extra freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of additional chili oil, if desired.
⏱️ 1 min