Chili Crisp Fettuccine Alfredo with Chicken

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste, for seasoning the chicken and salting the pasta water)
• 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)
• 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; additional Parmesan may be used as garnish)
• 2 tsp lemon juice (For the sauce)
• 9 oz fettuccine (Cook until al dente)
• 1 cup pasta water (Reserved after cooking the fettuccine; add gradually as needed)
• fresh parsley (Optional garnish)
• black pepper (Optional garnish, as a pinch)

Steps

1. 1

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

2. 2

   Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

3. 3

   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, until cooked through.

4. 4

   Remove the chicken from the pan and set it aside. Use the same pan to make the sauce.

5. 5

   Add the butter to the pan and let it melt. Add the chili oil and cook for 30 seconds.

6. 6

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

7. 7

   Add the room-temperature heavy whipping cream and mix it into the flour and butter mixture. Add salt, garlic powder, black pepper, dried parsley, and smoked paprika.

8. 8

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

9. 9

   Reduce the heat to low. Stir in the freshly grated Parmesan cheese until melted and smooth.

10. 10

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

11. 11

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

12. 12

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

13. 13

    Serve garnished with extra Parmesan, fresh parsley, or a pinch of black pepper.

Notes

The source does not specify an exact internal temperature for the chicken; cook it through according to thickness. Garnishes are optional. The amount of pasta water added is to be adjusted as needed for a silky sauce.

Nutrition per serving

• main
• pasta
• Italian-inspired
• chicken
• creamy
• stovetop
• spicy
• 30-minute marinade