Bright, zesty, and infused with just the right amount of tequila kick, this Chicken Tequila Fettuccine is a bold take on a creamy pasta classic. Inspired by Southwestern flavors and global fusion cuisine, this dish brings together tender marinated chicken, bell peppers, and a silky lime-cream sauce. The result? A restaurant-quality meal that feels just as exciting to make as it is to eat.
Pair this fettuccine with a refreshing Vodka Margarita for a perfect balance of creamy and citrusy flavors. The pasta’s rich, tequila-infused sauce plays well with the crisp acidity of the cocktail, creating a harmony of flavors. Add a side of crunchy Low-Carb Broccoli Cauliflower Salad With Bacon to round out the meal with a fresh contrast.
The key to mastering this dish lies in layering flavors—let the tequila mellow as it deglazes the pan, and finish with fresh cilantro for brightness. Whether you’re exploring Southwestern cuisine or just looking for a fun way to elevate pasta night, this recipe delivers. So, grab your apron, pour yourself a drink, and let’s bring some heat to the kitchen!
What Makes This Recipe Special?
- A Flavor Adventure in Every Bite – The smoky depth of tequila, the citrusy zing of lime, and the creamy pasta base make every forkful an experience. If you love bold, restaurant-style flavors, this one’s for you.
- Perfect for Entertaining – This dish feels gourmet but is surprisingly simple to make, making it great for impressing guests without the stress. Serve it with cocktails, and you’ve got a dinner-party hit.
- A Fun Twist on Classic Pasta – Traditional fettuccine Alfredo meets Southwestern heat, offering a creative alternative to standard creamy pasta dishes.
- Great for Meal Prep – The flavors deepen overnight, making leftovers just as satisfying. Pack it up for lunch, and enjoy a next-day meal that tastes even better.
- Tastes Absolutely Amazing – Creamy, tangy, and just a little fiery—this pasta is the perfect balance of indulgent and refreshing.
Chicken Tequila Fettuccine Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Small saucepan
- Whisk
- Tongs or spatula
- Chef’s knife and cutting board
Ingredients
- ½ cup cilantro chopped
- 2 tbsp garlic minced
- 1 lb spinach fettucini cooked and drained, not rinsed
- 2 tbsp jalapeños minced
- ½ green bell pepper sliced thinly
- ½ red onion sliced thinly
- ¾ cup chicken stock
- ½ yellow bell pepper sliced thinly
- ¼ tsp kosher salt
- 3 tbsp unsalted butter
- ½ red bell pepper sliced thinly
- 1½ cups heavy cream
- 2 chicken breasts boneless and skinless
- 2 tbsp tequila
- ¼ tsp black pepper
- 3 tbsp soy sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Instructions
- Melt butter in a small saucepan over medium-low heat, then add garlic and jalapeño, cooking until fragrant.
- Pour in chicken stock, tequila, and lime juice, letting it reduce to a glaze.
- Remove from heat and whisk in cream and soy sauce.
- In a large skillet, heat vegetable oil over medium-high heat.
- Season chicken with salt and pepper, then cook for 3-4 minutes per side until fully cooked.
- Remove the chicken, then sauté the bell peppers and onions for 2-3 minutes until slightly crisp.
- Chop the chicken into cubes and return it to the skillet along with the bell peppers and cooked fettuccine.
- Pour in the cream mixture and toss everything together, cooking for 1-2 minutes until thickened.
- Finish with fresh cilantro and serve immediately.
Notes
- Use freshly squeezed lime juice for the best flavor balance with the tequila.
- For a spicier kick, keep some jalapeño seeds or add a pinch of red pepper flakes.
- Substitute shrimp for the chicken to create a seafood variation of this dish.
| Nutrition | Value |
| Calories | 718kcal |
| Carbohydrates | 61g |
| Fibre | 3g |
| Fat | 38g |
| Protein | 30g |
| Cholesterol | 209g |
