Chili Crisp Fettuccine Alfredo
Servings: 6 people
Calories: 528kcal
Turn up the heat with Chili Crisp Alfredo! This easy dinner recipe infuses a luxurious cream sauce with spicy chili crisp oil for a bold twist on a classic. It’s quick, comforting, and totally customizable—perfect for a cozy dinner everyone will love.
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Equipment
Ingredients
- 4 Tablespoons butter
- 4 cloves garlic thinly sliced
- 1-2 Tablespoons chile crisp plus more to taste
- 1 cup heavy cream
- 1 pound fettuccine
- 1 5-ounce package baby spinach
- 1/2 cup parmesan cheese grated, plus more for serving
- 1 Tablespoon lemon juice plus 1 teaspoon lemon zest
Instructions
- Bring a large pot of salted water to a boil.
- While the water heats, melt the butter in a very large skillet or Dutch oven over medium heat. One hot, add the chile crisp and garlic and saute for 3-4 minutes, until the garlic is lightly golden.
- Reduce the heat to low. Add the cream and spinach and stir until wilted. Keep warm over low heat.
- Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
- Add the Parmesan, lemon juice and zest and toss until the noodles are coated with the sauce, adding pasta water, if needed, to loosen the sauce.
- Divide among serving dishes and top with Parmesan and more chile crisp, if desired.
- Enjoy!
Notes
Tips and tricks
- Don’t forget to reserve some of the pasta cooking water. This starchy liquid is great to have on hand towards the end, as it will thin the alfredo sauce and help it cling to every strand of fettuccine.
- Worried about this dish being too spicy? Chili crisp can vary widely in heat. If you’re spice-sensitive, start with only 1 tablespoon, then continue adding more to your taste. Alternatively, only drizzle the chili oil over the pasta and omit the spicy solids in the jar.
- Maintain a gentle simmer when building the cream sauce. If the heat is too high, the sauce will separate and curdle.
- Add vegetables - Like mushrooms, asparagus, bell peppers, zucchini, or sun-dried tomatoes. Just sauté them in the pan before adding the garlic and chili crisp. Or, stir in frozen peas at the end until warmed through.
- Add a protein - Consider plating the pasta with seared chicken, shrimp, or scallops to make it a more filling meal.
- Garnish with herbs - Chopped fresh parsley, basil, or chives will add more flavor and give each bowl of pasta an eye-catching presentation.
- Crunchy breadcrumb topper - Toast some panko breadcrumbs with melted butter, then sprinkle them over the creamy pasta for added crunch.
- Store the leftover chili crisp alfredo in an airtight container in the fridge for up to 3 days.
- To reheat, add the leftovers to a skillet and gently warm them over low heat. Add a splash of cream or milk to help loosen the sauce, if needed.
Nutrition
Calories: 528kcal | Carbohydrates: 56g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 221mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 2mg