Okay, so I’ve been craving that Chicken Tequila Fettuccine from California Pizza Kitchen for, like, forever. Finally decided to just make the darn thing myself. Here’s how it went down.
Gathering the Troops (Ingredients)
First, I had to get all my ingredients in order. This recipe makes a pretty big batch, enough for a small army, so I made sure I had everything on hand. For the chicken I just grabbed a couple of breasts, nothing fancy. Then came the pasta – fettuccine, of course. The sauce is where it gets interesting. I got some gold tequila, because I read somewhere it worked better. Also the sauce needs butter, lots of it, some chicken stock, garlic, jalapeño for that kick, and cilantro. I love cilantro, so I made sure to grab a good bunch.
The Prep Work
I started by chopping up the garlic and jalapeño. Then I measured out the cilantro, about 1/3 of a cup, though I probably added a bit more because, like I said, I love the stuff. I set the chicken aside for later – gotta cook that separately.
Making the Sauce – The Fun Part
This is where the magic happens. I melted about two tablespoons of butter in a pan over medium heat. Once it was all bubbly, I tossed in the garlic, jalapeño, and cilantro. It smelled amazing after just a minute or two. After cooking that for about 4 or 5 minutes. I poured in the chicken stock and let that simmer for a bit, maybe 10 minutes? It reduced down nicely and got all thick and flavorful.
Bringing It All Together
While the sauce was doing its thing, I cooked the fettuccine according to the box. Once that was ready, I drained it and then dumped it right into the pan with the sauce. Gave it a good toss to make sure every single noodle was coated in that deliciousness. Oh, and I almost forgot! I cooked the chicken separately in a little bit of olive oil until it was nice and cooked through, then sliced it up and added it to the pasta mix at the last minute.
The Verdict
Honestly? It turned out pretty darn good! Maybe not exactly like CPK’s, but it definitely hit the spot. The sauce was creamy and spicy, the chicken was tender, and the fettuccine was just perfect. I might play around with the amount of tequila next time, maybe add a bit more. And definitely more cilantro. But yeah, this was a win in my book.
If you’re a fan of CPK’s Chicken Tequila Fettuccine, you should totally give this a shot. It’s easier than you think, and way cheaper than ordering takeout.
- Tip 1: Don’t be afraid to adjust the spices to your liking.
- Tip 2: Fresh cilantro really makes a difference, so don’t skimp on it!
- Tip 3: Gold tequila for the win!
Happy cooking, folks!
