There’s something about Chicken Tequila Fettuccine that just hits differently. Maybe it’s the creamy, citrusy sauce infused with a subtle tequila kick, or the way tender chicken, colorful bell peppers, and fresh cilantro create a harmony of flavors that’s equal parts indulgent and refreshing.
Whatever it is, this dish has earned a cult following, and if you’ve ever had it at California Pizza Kitchen (CPK), you know exactly why. But here’s the best part—you don’t have to make a reservation to enjoy this bold and zesty pasta.
This copycat recipe brings all the magic to your kitchen, using simple, fresh ingredients that pack a serious punch. The tequila and lime brighten up the richness of the cream sauce, while jalapeños and garlic add just the right amount of heat.
It’s restaurant-quality comfort food with a fun, slightly rebellious twist. Want to round out the meal? Serve this pasta alongside crispy Brussels sprouts for a delicious contrast, and finish with a batch of chewy Cowboy Cookies for dessert. Trust me, you won’t regret it.
Why You Will Be Hooked?
- It’s a Showstopper – This dish looks and tastes like something straight out of a high-end restaurant, but it’s surprisingly easy to make at home.
- The Flavor Balance is Perfect – The tequila-lime sauce cuts through the richness of the cream, making each bite exciting and addictive.
- Customizable & Fun – You can dial up the spice, swap out proteins, or even make a vegetarian version with mushrooms.
- Great for Impressing Guests – Whether it’s date night or a dinner party, this recipe always gets rave reviews.
- The Leftovers Are Next-Level – If you manage to have any leftovers (good luck with that), they taste even better the next day!
Chicken Tequila Fettuccine Cpk Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Cutting board & sharp knife
- Wooden spoon or spatula
- Measuring cups & spoons
Ingredients
- 1 16 ounce package fettuccine pasta
- ⅓ cup chopped fresh cilantro
- 2 tablespoons minced garlic
- 2 tablespoons minced jalapeno peppers
- 3 tablespoons butter
- ½ cup chicken stock
- 3 tablespoons tequila
- 2 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 ¼ pounds skinless boneless chicken breast halves – cubed
- ¼ red onion sliced
- 1 red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ green bell pepper sliced
- 1 ½ cups heavy whipping cream
Instructions
- Cook fettuccine according to package instructions; drain and set aside.
- In a large skillet, melt butter and sauté garlic, jalapeños, and red onion until fragrant.
- Add chicken and cook until lightly browned, then toss in bell peppers.
- Pour in tequila, lime juice, soy sauce, and chicken stock; simmer for a few minutes.
- Stir in heavy cream and chopped cilantro, cooking until the sauce thickens.
- Add the cooked fettuccine, tossing well to coat in the creamy sauce.
- Cook for another 2 minutes until everything is well combined.
- Serve hot, garnished with extra cilantro if desired.
Nutrition Info:
| Nutrition | Value |
| Calories | 923kcal |
| Carbohydrates | 71g |
| Protein | 49g |
| Fat | 46g |
| Sugar | 5g |
| Sodium | 1093mg |
Secrets to The Perfect Chicken Tequila Fettuccine!
- Use a Good-Quality Tequila – The tequila flavor is subtle but noticeable. Avoid cheap, overly harsh brands—go for a mid-range silver (Blanco) tequila for a smooth, clean taste.
- Cilantro Stems Are Your Secret Weapon – Don’t just use the leaves! Finely chop some stems and add them while cooking for an extra burst of fresh, citrusy flavor.
- Sauté the Jalapeños Just Right – Cook them until they soften slightly but don’t lose their heat. Overcooking will mute the spice, and you want that kick to balance the creamy sauce.
- Soy Sauce Sounds Odd, But Trust It – It adds an umami depth that rounds out the lime and tequila. Don’t skip it!
- Undercook the Pasta Slightly – Since it finishes cooking in the sauce, draining it a minute early keeps it from getting mushy.
- Let the Sauce Thicken Naturally – Heavy cream thickens best when simmered gently. Avoid rushing it with high heat, or it might separate.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
