Creamy Chicken Tequila Pasta
Indulge in the bold and zesty flavors of Creamy Chicken Tequila Pasta, a restaurant-worthy dish made effortless at home. Tender strips of pan-seared chicken are paired with vibrant bell peppers, red onion, and a hint of jalapeño for a touch of spice. The dish is elevated by a luscious tequila-infused cream sauce, enriched with a burst of citrusy lime juice and perfectly spiced with cumin and chili powder. Al dente penne pasta soaks up the rich flavors, while a sprinkle of fresh cilantro and grated Parmesan cheese adds a gourmet finishing touch. Perfect for weeknight dinners or special occasions, this creamy, tangy, and slightly smoky pasta is guaranteed to impress. Ready in just 40 minutes, it’s a delectable fusion of comfort food and Mexican-inspired flair!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, julienned
- 1 piece yellow bell pepper, julienned
- 1 piece red onion, sliced
- 0.25 cup tequila
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 2 tablespoons lime juice
- 1 piece jalapeño, finely chopped (optional)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 0.25 cup fresh cilantro, chopped
- 0.5 cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, slice the chicken breasts into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken, season with half of the salt, black pepper, cumin, and chili powder, and cook for 5-7 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic, red bell pepper, yellow bell pepper, red onion, and jalapeño (if using) for 3-4 minutes, until the vegetables are slightly softened.
Deglaze the skillet by adding the tequila. Stir and let it simmer for 1 minute to cook off the alcohol.
Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer.
Add the lime juice, remaining salt, cumin, and chili powder. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it starts to thicken.
Return the cooked chicken to the skillet, tossing it in the creamy sauce to coat. Let it warm through for 2 minutes.
Add the drained pasta to the skillet and toss to combine evenly with the sauce.
Remove the skillet from heat and garnish the pasta with chopped fresh cilantro and grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 567 mg | 12% | |
*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.
