Spicy Chili Crisp Chicken Alfredo Step-by-step instructions

Before you start

Before starting, bring the chicken to room temperature by letting it sit on the counter for up to 30 minutes. Pat it dry with paper towels to help the seasoning stick and promote browning.

Measure out all the ingredients: the butter, chili crisp oil, flour, heavy cream, and parmesan. Grate the parmesan if not already done.

Bring a large pot of salted water to a boil for the pasta, but cook the pasta while the sauce simmers so it’s ready to toss.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Pat the chicken breast dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture all over the chicken. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5 minutes per side, until golden brown and cooked through. Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing.
   Look for The chicken is golden brown on both sides and reaches 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the skillet; cook in batches if needed to ensure a good sear.
2. 2Slice the Chicken
   Once the chicken has rested, slice it into thin strips against the grain. Set aside while preparing the sauce.
   Look for The slices are juicy and slightly pink at the center only if undercooked; they should be white throughout.
   Tip Letting the chicken rest keeps the juices in the meat, making it more succulent.

The chicken is golden brown on both sides, with a crust seasoned with paprika and garlic. The skillet has browned bits stuck to the bottom, which will flavor the sauce. The chicken has rested and is sliced into juicy strips. The aroma is smoky and savory.

Make the Sauce

3. 3Start the Alfredo Sauce
   In the same skillet, reduce the heat to medium. Add the butter and chili crisp oil, stirring until the butter melts. Sprinkle in the flour and whisk continuously for 1 minute to cook out the raw flour taste.
   Look for The mixture is bubbling and slightly thickened, with a nutty aroma.
   Tip Whisk constantly to avoid lumps forming in the roux.
4. 4Add Cream and Parmesan
   Slowly pour in the heavy cream while whisking. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the garlic powder and the freshly grated parmesan cheese, whisking until the cheese melts and the sauce is smooth.
   Look for The sauce is thick enough to coat the back of a spoon and has a glossy sheen.
   Tip Grate the parmesan fresh for the smoothest melt; pre-shredded cheese can make the sauce grainy.
5. 5Cook the Fettuccine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Set a timer for 1 minute less than the package suggests, then taste to check doneness.

The sauce is smooth and creamy, with a warm orange hue from the chili crisp. It coats the back of a spoon and smells of butter, garlic, and parmesan. The fettuccine is cooked al dente and drained, with pasta water reserved.

Toss and Serve

6. 6Combine Pasta and Sauce
   Add the drained fettuccine to the skillet with the sauce. Toss gently to coat each strand. Add the reserved pasta water, a little at a time, to loosen the sauce to a silky consistency that clings to the pasta.
   Look for The sauce is glossy and coats the pasta without being watery.
   Tip Use tongs to toss the pasta, which helps distribute the sauce evenly.
7. 7Fold in Chicken and Parsley
   Add the sliced chicken and the chopped parsley to the skillet. Gently fold everything together until the chicken is heated through and the parsley is distributed.
   Look for The chicken is warm and coated in the sauce, and the parsley adds fresh green flecks.
   Tip Fold gently to avoid breaking the chicken slices.
8. 8Garnish and Serve
   Transfer the pasta to serving plates or a large platter. Sprinkle with red chili flakes for a final touch of heat and color. Serve immediately.
   Look for The dish is steaming, creamy, and topped with a sprinkle of red chili flakes.
   Tip For extra chili crisp flavor, add a small spoonful on top of each serving.

The pasta is evenly coated in the glossy sauce, with chicken slices and parsley folded through. The dish is steaming and fragrant, topped with a sprinkle of red chili flakes. Every forkful twirls easily and looks rich and inviting.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to check for doneness and remove it from the skillet as soon as it hits 165°F (74°C).

Another mistake is adding the parmesan to a boiling sauce, which can cause it to clump. Keep the sauce at a gentle simmer and whisk constantly. Finally, don’t skip the pasta water—it’s essential for a silky sauce.

How to tell it’s done

The chicken is done when it reaches 165°F (74°C) in the thickest part, and the juices run clear. The sauce is done when it coats the back of a spoon and is thick enough to cling to the pasta.

The fettuccine should be al dente—tender but with a slight bite. When everything is combined, the pasta should be glossy and the chicken heated through.

• Poultry: 165°F (74°C) in the thickest part