Chili Crisp Chicken Fettuccine Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste, for seasoning the chicken)
• 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 the chicken)
• 2 tbsp oil (For cooking the chicken)
• 2 tsp all-purpose flour (For thickening the sauce)
• 4 tbsp butter (For the sauce)
• 1.5 cup unsweetened heavy whipping cream (Room temperature)
• salt (To taste, for the sauce)
• 1 tbsp chili oil (For the sauce)
• 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 (For the sauce)
• 0.75 cup Parmesan cheese (Freshly grated, for the sauce)
• 2 tsp lemon juice (For finishing the sauce)
• 9 oz fettuccine (For assembly)
• 1 cup pasta water (Reserved after cooking the fettuccine)
• salt (For generously salting the pasta water)
• Parmesan cheese (Extra, for garnish if desired)
• parsley (For garnish if desired)
• chili oil (Extra, for garnish if desired)

Steps

1. 1

   Pat the chicken breast dry. Season it with salt, smoked paprika, garlic powder, and black pepper. Add 1 tablespoon oil and mix well to coat. Let the chicken marinate for 30 minutes.

2. 2

   Bring a large pot of generously salted water to a boil.

3. 3

   Cook the fettuccine until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

4. 4

   Heat the 2 tablespoons cooking oil in a pan over medium-high heat. Add the marinated chicken and cook for 4–5 minutes per side, depending on its thickness.

5. 5

   Remove the cooked chicken from the pan. In the same pan, add the butter and let it melt.

6. 6

   Add the chili oil and cook for 30 seconds.

7. 7

   Add the all-purpose flour. Whisk constantly for 30–40 seconds to cook out the raw flour taste; do not let the flour brown.

8. 8

   Add the room-temperature heavy whipping cream and mix to combine. Add the sauce salt, garlic powder, black pepper, dried parsley, and smoked paprika.

9. 9

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

10. 10

    Reduce the heat to low. Stir in the Parmesan cheese until it has melted and the sauce is smooth.

11. 11

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

12. 12

    Add the cooked fettuccine to the sauce.

13. 13

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

14. 14

    Slice the chicken and add it to the pasta. Toss again to distribute it through the sauce.

15. 15

    Simmer over low heat for 1–2 minutes to let everything come together.

16. 16

    Garnish with extra Parmesan, parsley, and more chili oil if desired. Serve hot.

Notes

The source specifies cooking the chicken according to thickness but does not provide an internal temperature. Garnish quantities are not specified. The recipe calls the dish chili crisp Alfredo but lists chili oil as the spicy ingredient.

Nutrition per serving

• main
• pasta
• chicken
• Italian-inspired
• creamy
• spicy
• stovetop
• weeknight meal