Chili Crisp Fettuccine Alfredo

Ingredients

• 1 chicken breast (halved lengthwise into even thickness)
• salt (to taste)
• 1 tsp smoked paprika powder (for the chicken)
• 1 tsp garlic powder (for the chicken)
• 0.5 tsp black pepper powder (for the chicken)
• 1 tbsp oil (for marinating)
• 2 tbsp oil (for cooking)
• 2 tsp all purpose flour
• 4 tbsp butter
• 1.5 cup unsweetened heavy whipping cream (room temp)
• salt (to taste, for the sauce)
• 1 tbsp chili oil
• 1 tsp smoked paprika powder (for the sauce)
• 0.5 tsp black pepper (for the sauce)
• 1 tsp garlic powder (for the sauce)
• 1 tsp dried parsley
• 0.75 cup Parmesan cheese (freshly grated)
• 2 tsp lemon juice
• 9 oz fettuccine
• 1 cup pasta water (reserved from cooking)

Steps

1. 1

   Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder.

2. 2

   Add 1 tablespoon of oil to the seasoned chicken and mix well to combine. Let it marinate for 30 minutes.

3. 3

   Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente.

4. 4

   Reserve 1 cup of the pasta water, then drain the pasta and set aside.

5. 5

   In a pan, add 2 tablespoons of oil and the marinated chicken. Cook for 4–5 minutes per side on medium-high heat, depending on thickness, until fully cooked.

6. 6

   Remove the chicken from the pan and set aside. In the same pan, add the butter.

7. 7

   Once the butter is melted, add the chili oil and cook for 30 seconds.

8. 8

   Add the all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw flour taste, being careful not to brown it.

9. 9

   Add in the heavy whipping cream. Mix well.

10. 10

    Add salt, garlic powder, black pepper, dried parsley, and smoked paprika powder to the cream mixture.

11. 11

    Simmer gently for 3–4 minutes, stirring frequently, until the sauce is slightly thickened.

12. 12

    Reduce the heat to low, then stir in the freshly grated Parmesan cheese until melted and smooth.

13. 13

    Add the lemon juice. Taste the sauce and adjust salt or lemon juice if needed.

14. 14

    Add the cooked fettuccine to the sauce.

15. 15

    Toss gently, adding the reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully.

16. 16

    Slice the cooked chicken, add it to the pan, and toss again.

17. 17

    Simmer on low for 1–2 minutes to let all the flavors come together.

18. 18

    Garnish with extra Parmesan, parsley, or a pinch of black pepper before serving.

Notes

Ensure the heavy whipping cream is at room temperature to prevent the sauce from breaking. Adjust the chili oil quantity based on your spice preference.

Nutrition per serving

• main
• fettuccine
• alfredo
• pasta
• chicken
• spicy
• dinner