Chicken Tequila Fettuccine Recipe
Chicken Tequila Fettuccine from CPK is a vibrant fusion of creamy, zesty, and slightly spicy flavors. Tender chicken, bell peppers, and onions are tossed with fettuccine in a rich tequila-lime cream sauce infused with jalapeño and garlic, finished with fresh cilantro for a bold, irresistible dish.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Small saucepan
- Whisk
- Tongs or spatula
- Chef’s knife and cutting board
Ingredients
- ½ cup cilantro chopped
- 2 tbsp garlic minced
- 1 lb spinach fettucini cooked and drained, not rinsed
- 2 tbsp jalapeños minced
- ½ green bell pepper sliced thinly
- ½ red onion sliced thinly
- ¾ cup chicken stock
- ½ yellow bell pepper sliced thinly
- ¼ tsp kosher salt
- 3 tbsp unsalted butter
- ½ red bell pepper sliced thinly
- 1½ cups heavy cream
- 2 chicken breasts boneless and skinless
- 2 tbsp tequila
- ¼ tsp black pepper
- 3 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- Melt butter in a small saucepan over medium-low heat, then add garlic and jalapeño, cooking until fragrant.
- Pour in chicken stock, tequila, and lime juice, letting it reduce to a glaze.
- Remove from heat and whisk in cream and soy sauce.
- In a large skillet, heat vegetable oil over medium-high heat.
- Season chicken with salt and pepper, then cook for 3-4 minutes per side until fully cooked.
- Remove the chicken, then sauté the bell peppers and onions for 2-3 minutes until slightly crisp.
- Chop the chicken into cubes and return it to the skillet along with the bell peppers and cooked fettuccine.
- Pour in the cream mixture and toss everything together, cooking for 1-2 minutes until thickened.
- Finish with fresh cilantro and serve immediately.
Notes
- Use freshly squeezed lime juice for the best flavor balance with the tequila.
- For a spicier kick, keep some jalapeño seeds or add a pinch of red pepper flakes.
- Substitute shrimp for the chicken to create a seafood variation of this dish.