Fettuccine Arrostiti Recipe
Blackened chicken, pasilla chilies, red peppers, cilantro-lime cream sauce
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Ingredients
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Blackened Chicken
Pasta and Vegetables
Cilantro-Lime Cream Sauce
Method
Blackened Chicken
- 1
Season the Chicken
Pat the chicken breasts dry. In a small bowl, combine paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper. Rub the chicken with olive oil, then coat evenly with the spice mixture.
- 2
Pasta and Vegetables
- 3
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- 4
Sauté the Vegetables
In the same skillet used for the chicken, heat olive oil over medium heat. Add the sliced pasilla chilies and red bell pepper. Sauté for 4–5 minutes until softened and lightly charred. Remove from heat and set aside.
Cilantro-Lime Cream Sauce and Assembly
- 5
Build the Sauce
Reduce heat to medium-low and add minced garlic to the skillet. Cook for 30 seconds until fragrant. Pour in the heavy cream, stirring to deglaze the pan. Simmer gently for 3–4 minutes until slightly thickened.
- 6
Finish the Sauce
Stir in lime zest, lime juice, chopped cilantro, and Parmesan cheese. Season with salt and black pepper to taste. Add reserved pasta water as needed to loosen the sauce.
- 7
Combine and Serve
Add cooked fettuccine, sautéed vegetables, and sliced blackened chicken to the sauce. Toss gently until everything is well coated and heated through. Serve immediately, garnished with extra cilantro and Parmesan if desired.
