Tequila Chicken Pasta
Spice up your dinner routine with this bold and flavorful Tequila Chicken Pasta—a creamy, tangy, and vibrant dish that's guaranteed to impress! Tender, golden-seared chicken breast and perfectly al dente penne pasta are tossed in a luxurious tequila-lime cream sauce, infused with sautéed garlic, colorful bell peppers, and red onion. The subtle kick of tequila pairs beautifully with the brightness of fresh lime juice, creating a sauce that's equal parts zesty and indulgent. Finished with a sprinkle of chopped cilantro and a generous topping of Parmesan cheese, this recipe is a fiesta of flavors in every bite. Perfect for weeknight dinners or casual entertaining, this gourmet pasta dish is surprisingly easy to make in under an hour! Keywords: tequila chicken, tequila pasta, creamy tequila sauce, easy chicken pasta recipe, tequila lime chicken.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breasts
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 whole (sliced into thin strips) Red bell pepper
- 1 whole (sliced into thin strips) Yellow bell pepper
- 1 medium (sliced thin) Red onion
- 0.25 cup Tequila
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons (freshly squeezed) Lime juice
- 12 ounces (uncooked) Penne pasta
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon Black pepper
- 2 tablespoons (chopped) Cilantro
- 0.25 cup (grated, for topping) Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with half the salt and black pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside. Once cooled slightly, slice the chicken into strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, red bell pepper, yellow bell pepper, and red onion for 3-4 minutes until they soften slightly.
Reduce the heat to medium and carefully pour in the tequila, stirring to deglaze the skillet. Allow the tequila to simmer for about 1-2 minutes so the alcohol cooks off.
Stir in the heavy cream, chicken broth, lime juice, remaining salt, and black pepper. Bring the mixture to a simmer, stirring occasionally, and let it cook for 3-4 minutes until it thickens slightly.
Add the cooked penne pasta and sliced chicken to the skillet, tossing to coat the pasta and chicken in the creamy tequila sauce. Cook for an additional 1-2 minutes to combine the flavors.
Remove the skillet from heat and stir in the chopped cilantro.
Serve the Tequila Chicken Pasta immediately, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 11.2 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1796 mg | 38% | |
*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.
