tequila chicken fettuccine recipe

Written ByJenny Smyth Posted on
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The Best tequila chicken fettuccine recipe

I’ve been making tequila chicken fettuccine for years, and it’s always a hit with my family. The dish is a classic Italian recipe with a twist – the addition of tequila, which gives it a unique flavor.

I first discovered this recipe when I was searching for new ideas to spice up our weekly dinner routine. As soon as I tasted it, I knew it was a winner.

The combination of tender chicken, rich fettuccine, and tangy tequila sauce is absolute perfection. My kids love it because it’s creamy and fun to eat, and my husband appreciates how easy it is to make on a weeknight.

We’ve had this dish at family gatherings, potlucks, and even just as a random Tuesday dinner. It’s one of those recipes that never fails to impress.

One of the things I love about this recipe is how versatile it is – you can adjust the amount of tequila to your taste, add some veggies or spices to make it more substantial, or serve it with some crusty bread for a satisfying meal. My friends and family often ask me for the recipe when they come over for dinner.

It’s become a staple in our household, and I’m excited to share it with all of you today! The best part about this recipe is that it’s surprisingly healthy considering how rich and decadent it tastes – the fettuccine provides complex carbs, while the chicken and veggies offer lean protein and fiber.

Tequila Chicken Fettuccine

4.7 from 976 votes

A flavorful dish combining tequila-marinated chicken with creamy fettuccine pasta in a rich, tangy sauce. This recipe is perfect for a quick weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1/4 cup tequila
1/4 cup lime juice
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper

For the Sauce

2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tequila
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper

For the Pasta

8 oz fettuccine pasta
2 tbsp olive oil
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1In a mixing bowl, combine chicken breasts, tequila, lime juice, minced garlic, cumin, chili powder, salt, and black pepper.
2Mix well to ensure chicken is evenly coated.
3Cover and refrigerate for 15 minutes.
4Remove from fridge and place the chicken in a large skillet over medium-high heat.
5Cook for 6-7 minutes on each side or until the chicken is cooked through and no longer pink in the center.
6While the chicken is cooking, heat 2 tbsp of olive oil in a saucepan over medium heat.
7Add the finely chopped onion and cook until translucent, about 5 minutes.
8Add the minced garlic and cook for an additional 1 minute, until fragrant.
9Add diced tomatoes, tequila, chicken broth, heavy cream, cumin, chili powder, salt, and black pepper to the saucepan.
10Stir well to combine.
11Bring the mixture to a simmer and let it cook for 10-15 minutes, until the sauce has thickened slightly.
12Remove from heat and set aside.
13Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente.
14Reserve 1/2 cup of pasta water before draining the pasta.
15In a large skillet, heat 2 tbsp of olive oil over medium heat.
16Add the cooked chicken and cook for 2-3 minutes, until heated through.
17Remove the chicken from the skillet and set aside.
18In the same skillet, add the cooked fettuccine pasta and the sauce.
19Toss well to combine, adding reserved pasta water if needed to achieve the desired consistency.
20Sprinkle with grated Parmesan cheese and serve hot, garnished with sliced chicken.

🔧Equipment

Mixing bowl
Large skillet
Saucepan
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat fettuccine for a healthier option.

This recipe has become a staple in my household because of its ease of preparation and delicious taste – not to mention its impressive presentation! It’s perfect for busy weeknights when everyone needs something satisfying but quick.

My kids devour their portion without complaint (a feat in itself!) , while my husband appreciates how easy it is to whip up on short notice.

And as an added bonus – leftovers reheat beautifully so we can enjoy this delightful meal for days after making it.

❓ Frequently Asked Questions About Tequila Chicken Fettuccine

Q: What type of tequila should I use in this recipe?

A: You can use any type of tequila you prefer – silver, gold, or reposado all work well in this recipe. If you’re worried about the strong flavor of tequila overpowering the dish, start with a smaller amount (about 1 tablespoon) and adjust to taste.

Q: Can I substitute fettuccine with another type of pasta?

A: While fettuccine is traditional in this recipe, you can definitely experiment with other types of pasta like spaghetti or linguine if you prefer. Just keep in mind that cooking times may vary depending on the pasta shape.

Q: How do I store leftover tequila chicken fettuccine?

A: This dish stores beautifully in the fridge for up to three days – simply reheat it in the microwave or on the stovetop when you’re ready to serve again.

Q: Can I make this recipe ahead of time?

A: Yes! You can prep all the ingredients (chicken, veggies, sauce) ahead of time and store them separately until you’re ready to assemble and cook the dish.

Q: What’s the best way to reheat leftover tequila chicken fettuccine?

A: For optimal results, reheat leftover tequila chicken fettuccine in the oven at 350°F (180°C) until warmed through – about 10-15 minutes depending on serving size.

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