Chicken Tequila Fettuccine [The Big Adventure Remix]

Bold Mexican-inspired pasta with tequila-lime cream sauce, tender chicken, and a kick of jalapeño heat. This restaurant-style favorite gets elevated with quality tequila and fresh ingredients that bring serious agave magic to your dinner table.

Makes

Serves 4-6

Total Time

35 min (20 min prep)

Ingredients

Chicken & Pasta:
1-1/2 lbs (680g) pasture-raised chicken breasts, sliced into strips
12 oz (340g) fettuccine pasta
2 tbsp (30ml) avocado oil
Sea salt and black pepper to taste

Aromatics & Heat:
3 cloves organic garlic, minced
2 medium jalapeños, seeded and minced
1 medium organic onion, thinly sliced
1 organic red bell pepper, sliced

Tequila Cream Sauce:
1/3 cup (80ml) quality silver tequila
3/4 cup (180ml) heavy cream (grass-fed preferred)
1/2 cup (120ml) chicken bone broth
3 tbsp (45ml) fresh lime juice
2 tbsp (30ml) coconut aminos
1 tbsp (15ml) raw honey

Garnish:
1/4 cup (15g) fresh cilantro, chopped
2 green onions, sliced
1 lime, cut into wedges
Cotija or queso fresco for serving

Make it Good For The Gut (Optional)

Fresh Garlic: Contains powerful prebiotic compounds that feed beneficial gut bacteria and have antimicrobial properties. Jalapeños: Capsaicin supports healthy digestion and may boost metabolism while providing anti-inflammatory benefits. Lime Juice: Natural acids aid digestion and vitamin C supports gut lining health and immune function. Bone Broth: Rich in collagen and gelatin that support gut barrier function and provide easily digestible nutrients. Raw Honey: Contains beneficial enzymes and acts as a prebiotic to support healthy gut bacteria. Fresh Cilantro: Natural detoxification properties and may help support healthy digestion and liver function.

Remix Options

Protein Swaps: Use wild-caught shrimp (cook 2-3 minutes), grass-fed steak strips, or portobello mushrooms for vegetarian version. Pasta Alternatives: Try zucchini noodles for low-carb, chickpea pasta for extra protein, or shirataki noodles for lighter option. Heat Levels: Mild (remove jalapeño seeds), Medium (keep some seeds), Hot (add serrano peppers), Fire (include habanero). Dairy-Free Version: Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of cheese. Tequila Alternatives: Use mezcal for smokier flavor, white wine for lighter taste, or extra lime juice and broth for alcohol-free version. Vegetable Boost: Add corn kernels, diced tomatoes, poblano peppers, or sautéed spinach for extra nutrition and Mexican flair.

Good To Know

Tequila Quality Matters: Use 100% agave silver (blanco) tequila for clean flavor – avoid mixto tequilas that contain additives and artificial flavors. Chicken Cooking Tip: Don’t overcrowd the pan when searing chicken to ensure proper browning and prevent steaming. Alcohol Cook-Off: Let tequila simmer 2-3 minutes to cook off harsh alcohol while retaining the agave flavor essence. Cream Sauce Success: Add cream slowly and don’t let it boil rapidly or it may curdle – gentle simmering is key for smooth texture. Pasta Timing: Cook pasta just until al dente as it will continue cooking when combined with the hot sauce. Fresh Lime Essential: Use fresh lime juice, not bottled, for bright acidity that balances the rich cream sauce. Make-Ahead Strategy: Prep all ingredients in advance but cook the dish fresh for best texture – cream sauces don’t reheat as well.

steps

Prep:

Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Season chicken strips with salt and pepper.

Sear:

Heat avocado oil in large skillet over medium-high heat. Add chicken strips and cook 4-5 minutes until golden brown and cooked through. Remove to plate.

Sauté:

In same skillet, add onion and bell pepper. Cook 3-4 minutes until softened. Add garlic and jalapeños, cook 1 minute until fragrant.

Deglaze:

Carefully add tequila to pan (it may flame briefly). Let simmer 2-3 minutes to cook off alcohol and reduce slightly.

Sauce:

Add cream, bone broth, coconut aminos, and honey. Simmer gently 3-4 minutes until sauce thickens slightly. Stir in lime juice.

Combine:

Return chicken to pan along with cooked fettuccine. Toss to coat evenly, adding pasta water if needed for silky consistency.

Serve:

Remove from heat and garnish with fresh cilantro and green onions. Serve immediately with lime wedges and crumbled cotija cheese.