Chicken Tequila Fettuccine
Add a touch of bold Southwestern flair to your weeknight dinner routine with this vibrant Chicken Tequila Fettuccine recipe! Featuring tender strips of chicken breast, perfectly cooked fettuccine, and a luscious, creamy sauce infused with zesty lime, fiery jalapeño, and a splash of tequila, this dish is a flavor-packed masterpiece. Sautéed bell peppers and red onions bring a colorful crunch, while fresh cilantro adds a bright, herbal finish. Ready in just 40 minutes, this easy yet elevated recipe is perfect for impressing guests or indulging in a restaurant-quality meal at home. Serve it with a sprinkle of Parmesan cheese for the perfect finishing touch to this Tex-Mex-inspired pasta. Perfectly balanced and irresistibly delicious, this one-pot wonder is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 3 units Garlic cloves, minced
- 1 medium Red onion, sliced thinly
- 1 medium Red bell pepper, julienned
- 1 medium Yellow bell pepper, julienned
- 1 cup Fresh cilantro, chopped
- 1 unit Fresh jalapeño, minced
- 1 fl oz Tequila
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tbsp Fresh lime juice
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, cut the chicken breast into thin strips.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken strips, season with salt and pepper, and cook until fully cooked and lightly browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the garlic, red onion, and jalapeño until fragrant and the onion becomes translucent, about 2-3 minutes.
Add the red and yellow bell peppers to the skillet and cook for another 3-4 minutes until softened.
Carefully pour in the tequila and stir, allowing the alcohol to cook off for 1-2 minutes.
Add the chicken broth and heavy cream to the skillet. Stir to combine and allow the sauce to simmer over low heat for 5-7 minutes, until slightly thickened.
Stir in the fresh cilantro and lime juice, then season the sauce with salt and black pepper to taste.
Add the cooked fettuccine and chicken back to the skillet. Toss everything together to coat the pasta and chicken evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Serve the Chicken Tequila Fettuccine immediately, garnished with grated Parmesan cheese (if desired) and additional chopped cilantro.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 686 mg | 15% | |
*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.
