California Pizza Kitchen Chicken Tequila Fettuccine
Indulge in the bold and vibrant flavors of California Pizza Kitchen Chicken Tequila Fettuccine, a restaurant-inspired dish that brings a medley of Tex-Mex flair to your table. This creamy fettuccine pasta is tossed with tender strips of sautéed chicken, crisp bell peppers, and aromatic red onion, all infused with the zesty punch of tequila and fresh lime juice. The rich, velvety sauce incorporates heavy cream, cilantro, and a touch of chicken broth, finished with a sprinkle of Parmesan cheese for the perfect balance of tangy and savory notes. Ready in under an hour, this crowd-pleasing recipe is ideal for weeknight dinners or entertaining guests. Serve it fresh and warm, garnished with extra cilantro for a beautiful and flavorful finishing touch.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 2 medium Boneless, skinless chicken breasts (sliced into thin strips)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cloves Garlic (minced)
- 1 medium Red onion (sliced thinly)
- 1 medium Red bell pepper (sliced into thin strips)
- 1 medium Yellow bell pepper (sliced into thin strips)
- 0.5 cup Cilantro (chopped)
- 2 tbsp Tequila
- 3 tbsp Lime juice (freshly squeezed)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tbsp Unsalted butter
- 0.5 cup Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breasts with salt and black pepper, then add them to the skillet.
Cook the chicken for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sliced red onion. Sauté for 2 minutes until fragrant.
Add the sliced red and yellow bell peppers to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still slightly crisp.
Stir in the chopped cilantro, tequila, and lime juice. Let it cook for 1 minute to allow the alcohol to evaporate.
Reduce the heat to medium-low and add the heavy cream, chicken broth, and butter. Stir well to combine.
Simmer the sauce for 4-5 minutes, stirring occasionally, until it slightly thickens.
Add the cooked chicken back into the skillet, followed by the drained fettuccine, and toss to coat everything evenly in the sauce.
Sprinkle the grated Parmesan cheese over the pasta and mix well. Cook for another 1-2 minutes to ensure the flavors combine.
Taste the pasta and adjust the seasoning with additional salt or pepper, if needed.
Serve the Chicken Tequila Fettuccine warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 35.3 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 605 mg | 47% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
