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Chili crisp fettuccine Alfredo



Chili crisp fettuccine Alfredo

Ingredients

For the chicken:
1 chicken breast, halved lengthwise into even thickness
Salt to taste
1 tsp smoked paprika powder
1 tsp garlic powder
1/2 tsp black pepper powder
1 tbsp oil ( for marinating )
2 tbsp oil for cooking

For the sauce:

2 tsp all purpose flour
4 tbsp butter
1 1/2 cup unsweetened heavy whipping cream, room temp
Salt to taste
1 tbsp chili oil
1 tsp smoked paprika powder
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried parsley
3/4 cup freshly grated Parmesan cheese
2 tsp lemon juice

To assemble:

9 oz fettuccine
1 cup pasta water

Method:

Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes.

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

In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness.
Remove the chicken in the same pan add butter once the butter is melted. Add chili oil. Cook for 30 sec. Add all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, dried parsley , smoked paprika powder.

Simmer gently for 3–4 minutes, stirring, until slightly thickened.
Reduce heat to low, then stir in Parmesan cheese until melted and smooth.
Add lemon juice. Taste and adjust salt or lemon if needed.

Add cooked fettuccine to the sauce.
Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper.

20 Comments

  1. @Iramsfoodstory

    Chili crisp fettuccine Alfredo

    Ingredients

    For the chicken:
    1 chicken breast, halved lengthwise into even thickness
    Salt to taste
    1 tsp smoked paprika powder
    1 tsp garlic powder
    1/2 tsp black pepper powder
    1 tbsp oil ( for marinating )
    2 tbsp oil for cooking

    For the sauce:

    2 tsp all purpose flour
    4 tbsp butter
    1 1/2 cup unsweetened heavy whipping cream, room temp
    Salt to taste
    1 tbsp chili oil
    1 tsp smoked paprika powder
    1/2 tsp black pepper
    1 tsp garlic powder
    1 tsp dried parsley
    3/4 cup freshly grated Parmesan cheese
    2 tsp lemon juice

    To assemble:

    9 oz fettuccine
    1 cup pasta water

    Method:

    Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder. Add oil and mix well to combine. Let it marinate for 30 minutes.

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

    In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness.
    Remove the chicken in the same pan add butter once the butter is melted. Add chili oil. Cook for 30 sec. Add all purpose, flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown). Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, dried parsley , smoked paprika powder.

    Simmer gently for 3–4 minutes, stirring, until slightly thickened.
    Reduce heat to low, then stir in Parmesan cheese until melted and smooth.
    Add lemon juice. Taste and adjust salt or lemon if needed.

    Add cooked fettuccine to the sauce.
    Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. Garnish with extra Parmesan, parsley, or a pinch of black pepper.

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