Chipotle Chicken Alfredo Pasta Recipe with Chili Crisp Cilantro

How to make it

1. Cook fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup pasta water and drain the rest.
2. Season chicken breasts on both sides with smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
3. In the same skillet, melt butter over medium heat. Add Lee Kum Kee Minced Garlic and chopped chipotle pepper and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in heavy cream, whisking constantly until smooth. Simmer for 2–3 minutes until slightly thickened. Stir in Parmesan cheese, Lee Kum Kee Panda Brand Oyster Flavored Sauce, and adobo sauce until the sauce is creamy and glossy.
4. Add the cooked fettuccine to the sauce, tossing gently to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.

5. Divide the pasta among bowls and top with sliced chicken. Garnish with Lee Kum Kee Chili Crisp Cilantro, chopped fresh cilantro, and a squeeze of lime. Serve immediately.

    

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