Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound chicken breast, sliced into thin strips
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 jalapeños, seeded and sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken strips, seasoning with smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and jalapeños. Sauté for 4-5 minutes until they begin to soften.
- Add the minced garlic to the vegetables and sauté for an additional minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
- Stir in the Parmesan cheese, allowing it to melt into the sauce. Taste and adjust seasoning as needed.
- Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until the pasta is well coated with the sauce.
- Garnish with chopped fresh parsley before serving. Enjoy your Spicy Rattlesnake Pasta with a touch of Devon warmth and a hint of adventurous spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
