Spicy Chili Crisp Fettuccine Alfredo with Seared Chicken Step-by-step instructions

Before you start

Before starting, take the chicken out of the refrigerator and let it sit at room temperature for about 15 minutes. Pat it dry with paper towels to ensure a good sear. Measure out all the ingredients and have them ready by the stove.

Bring a large pot of salted water to a boil for the pasta. Grate the parmesan cheese and set it aside. Have a cutting board and knife ready for slicing the chicken after it rests. The entire dish comes together quickly, so it is helpful to have everything prepped.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Pat the chicken breasts dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture all over both sides of the chicken. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5 minutes per side, until golden brown and caramelized. The chicken should reach an internal temperature of 165°F (74°C).
   Look for The chicken is deeply browned and registers 165°F (74°C) on an instant-read thermometer.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to ensure proper browning.

The chicken is sizzling in the skillet, releasing a savory aroma of paprika and garlic. The surface is turning a deep golden brown, and the edges are caramelized. The internal temperature should read 165°F (74°C). After removing the chicken, the pan is left with browned bits that will flavor the sauce.

Make the Sauce

2. 2Build the Chili Alfredo Sauce
   In the same skillet, reduce the heat to medium. Add the butter and let it melt, then stir in the chili oil. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly pour in the heavy cream while whisking to prevent lumps. Add the remaining paprika and garlic powder, and continue to whisk until the sauce thickens slightly, about 3-4 minutes. Remove the skillet from the heat and whisk in the grated parmesan until smooth and creamy.
   Look for The sauce is smooth, glossy, and coats the back of a spoon.
   Tip Keep the heat moderate to avoid scorching the cream; stir frequently.

The butter melts and sizzles with the chili oil, releasing a warm, spicy fragrance. The flour thickens the cream into a smooth, velvety sauce. The parmesan melts in, turning the sauce pale golden and glossy. It coats the back of a spoon and has a subtle heat that lingers.

Combine and Serve

3. 3Cook the Pasta and Combine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta. Add the drained fettuccine to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick. The sauce should cling to the pasta.
   Look for The pasta is coated in a silky sauce that flows slowly off the tongs.
   Tip Reserve more pasta water than you think you need; it helps loosen the sauce.
4. 4Finish and Serve
   Slice the rested chicken into strips. Add the sliced chicken to the skillet with the sauced pasta, along with the lemon juice. Gently toss everything together until the chicken is heated through. Serve immediately, topped with extra grated parmesan and a drizzle of chili oil if desired.
   Look for The chicken slices are juicy and the sauce is creamy with a subtle chili sheen.
   Tip Taste and adjust seasoning with salt and pepper before serving.

The fettuccine is tossed in the sauce, each strand glistening with creamy chili oil. The sliced chicken is nestled on top, and the lemon juice brightens the whole dish. The final plate is a beautiful swirl of creamy pasta, spicy red oil, and golden chicken.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry and tough. Use a thermometer to ensure you don't go beyond 165°F (74°C).

Another is adding the parmesan to a sauce that is too hot, which can cause it to clump. Remove the skillet from the heat before stirring in the cheese. Another pitfall is a sauce that is too thick or too thin.

Adjust with reserved pasta water a little at a time until the sauce coats the noodles nicely. If the sauce breaks, it may be due to high heat—keep the heat moderate and stir constantly. Finally, don't forget to taste and adjust seasoning; the cheese and chili oil add salt, so add salt sparingly.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. It should be golden brown on both sides and the juices should run clear. Let it rest for at least 3 minutes before slicing to allow the juices to redistribute.

The sauce is done when it coats the back of a spoon and has thickened slightly. It should be smooth and glossy, with no raw flour taste. The pasta is al dente when it is tender but still has a slight bite. Toss everything together and taste for seasoning.

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