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 powder
- 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 unsweetened heavy whipping cream, 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, reserved
Instructions
- 1
Pat the chicken breast dry. Season it generously with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon of oil and mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Let the seasoned chicken marinate for 30 minutes at room temperature.
- 3
While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
⏱️ 10 min
- 4
Before draining, reserve 1 cup of the pasta water. Drain the cooked fettuccine and set aside.
⏱️ 2 min
- 5
In a large pan, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until cooked through and golden brown. The cooking time may vary depending on the thickness of the chicken.
⏱️ 10 min
- 6
Remove the cooked chicken from the pan and set it aside. In the same pan (do not clean it), add 4 tablespoons of butter. Once the butter is melted, add 1 tablespoon of chili oil and cook for 30 seconds, stirring constantly.
⏱️ 2 min
- 7
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
- 8
Gradually whisk in 1 1/2 cups of room temperature heavy whipping cream. 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
- 9
Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 4 min
- 10
Reduce the heat to low. Stir in 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth.
⏱️ 2 min
- 11
Stir in 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon juice as needed.
⏱️ 1 min
- 12
Add the cooked fettuccine to the sauce. Toss gently to coat the pasta. Gradually add the reserved 1 cup of pasta water, a little at a time, until the sauce reaches a silky consistency and beautifully coats the fettuccine.
⏱️ 3 min
- 13
Slice the cooked chicken breast and add it to the pasta. Toss everything together to combine.
⏱️ 2 min
- 14
Simmer on low heat for 1-2 minutes to allow all the flavors to meld together. Serve immediately, garnished with extra Parmesan cheese, fresh parsley, or a pinch of black pepper, if desired.
⏱️ 2 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 powder
- 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 unsweetened heavy whipping cream, 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, reserved
Instructions
- 1
Pat the chicken breast dry. Season it generously with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon of oil and mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Let the seasoned chicken marinate for 30 minutes at room temperature.
- 3
While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
⏱️ 10 min - 4
Before draining, reserve 1 cup of the pasta water. Drain the cooked fettuccine and set aside.
⏱️ 2 min - 5
In a large pan, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and cook for 4-5 minutes per side, or until cooked through and golden brown. The cooking time may vary depending on the thickness of the chicken.
⏱️ 10 min - 6
Remove the cooked chicken from the pan and set it aside. In the same pan (do not clean it), add 4 tablespoons of butter. Once the butter is melted, add 1 tablespoon of chili oil and cook for 30 seconds, stirring constantly.
⏱️ 2 min - 7
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 - 8
Gradually whisk in 1 1/2 cups of room temperature heavy whipping cream. 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 - 9
Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it has slightly thickened.
⏱️ 4 min - 10
Reduce the heat to low. Stir in 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth.
⏱️ 2 min - 11
Stir in 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon juice as needed.
⏱️ 1 min - 12
Add the cooked fettuccine to the sauce. Toss gently to coat the pasta. Gradually add the reserved 1 cup of pasta water, a little at a time, until the sauce reaches a silky consistency and beautifully coats the fettuccine.
⏱️ 3 min - 13
Slice the cooked chicken breast and add it to the pasta. Toss everything together to combine.
⏱️ 2 min - 14
Simmer on low heat for 1-2 minutes to allow all the flavors to meld together. Serve immediately, garnished with extra Parmesan cheese, fresh parsley, or a pinch of black pepper, if desired.
⏱️ 2 min