Chili Crisp Fettuccine Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste, for 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 the sauce)
• 4 tbsp butter (For the sauce)
• 1.5 cup unsweetened heavy whipping cream (Room temperature)
• salt (To taste, for the sauce; adjust at the end)
• 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; additional parsley may be used as garnish)
• 0.75 cup Parmesan cheese (Freshly grated; extra may be used for garnish)
• 2 tsp lemon juice (For the sauce; adjust with additional lemon if needed)
• 9 oz fettuccine (Cook until al dente)
• 1 cup pasta water (Reserved after cooking the fettuccine)

Steps

1. 1

   Pat the chicken breast dry. Halve it lengthwise into pieces of even thickness.

2. 2

   Season the chicken with salt, smoked paprika powder, garlic powder, and black pepper powder. Add the marinating oil and mix well to coat. Let the chicken marinate for 30 minutes.

3. 3

   Bring a large pot of generously salted water to a boil. Add the fettuccine and cook until al dente.

4. 4

   Reserve 1 cup of the pasta water, then drain the fettuccine.

5. 5

   Heat the 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.

6. 6

   Remove the cooked chicken from the pan and set it aside.

7. 7

   In the same pan, add the butter. Once it has 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, taking care not to brown it.

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    Add the cooked fettuccine to the sauce. Toss gently, adding the reserved pasta water a little at a time until the sauce becomes silky and coats the pasta.

14. 14

    Slice the chicken and add it to the pasta. Toss again, then simmer over low heat for 1–2 minutes to let everything come together.

15. 15

    Garnish with extra Parmesan, parsley, or a pinch of black pepper, if desired.

Notes

The source does not specify an internal temperature for the chicken; cook according to thickness as stated and ensure it is fully cooked. The amount of garnish is unspecified. The title calls this chili crisp Alfredo, while the ingredient list specifies chili oil.

Nutrition per serving

• main
• pasta
• Italian-inspired
• chicken
• creamy
• spicy
• stovetop
• comfort food