Chili Crisp Fettuccine Alfredo
Im’s foodstory cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Jennifer MacMillan on SeeMeCook
A spicy twist on the classic Italian-American comfort dish, featuring pan-seared chicken and a creamy, chili-infused Alfredo sauce.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For the chicken
- 230 g
- 2 g
- 3 g
- 1 g
- 14 g
- 30 g
For the sauce
- 5 g
- 55 g
- 360 g
- 15 g
- 2 g
- 1 g
- 3 g
- 1 g
- 60 g
- 10 g
To assemble
- 240 g
Weights are estimates. Together, the ingredients weigh about 1.3 kg before cooking, which is about 650 g per serving.
Steps
Pat the chicken breast dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika powder.
Add 1 tablespoon of oil to the chicken and mix well to coat. Let it marinate for 30 minutes.
Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to package instructions.
Reserve 1 cup of the starchy pasta water, then drain the noodles and set aside.
In a pan over medium-high heat, add 2 tablespoons of oil. Add the marinated chicken and cook for 4–5 minutes per side, or until fully cooked through and golden brown.
Remove the chicken from the pan and set aside to rest. In the same pan, add the butter.
Once the butter is melted, add the chili oil and cook for 30 seconds.
Add the all-purpose flour and whisk constantly for 30-40 seconds to cook out the raw flour taste, being careful not to let it brown.
Slowly pour in the heavy whipping cream. Mix well and add salt, garlic powder, black pepper, dried parsley, and smoked paprika powder.
Simmer the sauce gently for 3–4 minutes, stirring frequently, until it has slightly thickened.
Reduce the heat to low, then stir in the freshly grated Parmesan cheese until melted and the sauce is smooth.
Stir in the lemon juice. Taste the sauce and adjust the salt or lemon juice levels if needed.
Add the cooked fettuccine to the sauce in the pan.
Toss the pasta gently, adding the reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully.
Slice the cooked chicken and add it to the pan. Toss again and simmer on low for 1–2 minutes to allow the flavors to meld.
Garnish with extra Parmesan cheese, fresh parsley, or a pinch of black pepper before serving.
Notes
Ensure the heavy cream is at room temperature before adding to the pan to prevent the sauce from breaking. Adjust the amount of chili oil based on your heat preference.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1865
- Protein
- 67 g
- Carbs
- 105 g
- Fat
- 132 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
