Tequila-Chicken Fettuccine

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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Kosher salt

12 ounces fettuccine

2 tablespoons extra-virgin olive oil

2 bell peppers, sliced

1 red onion, sliced

1 tablespoon minced garlic

1 tablespoon minced jalapeño

Freshly ground pepper

2 cups low-sodium chicken broth

2 tablespoons fresh lime juice

2 tablespoons soy sauce

2 tablespoons tequila

1/4 cup heavy cream

2 cups shredded rotisserie chicken

Chopped cilantro, for topping

Lime wedges, for serving


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through. 
  3. Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges. 
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