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California Pizza Kitchen Chicken Tequila Fettuccine

California Pizza Kitchen Chicken Tequila Fettuccine - recipe card
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This iconic CPK copycat features tender, tequila-lime marinated chicken breasts pan-seared and served over al dente fettuccine in a rich, creamy, slightly spicy sauce. The sauce is made with fresh cilantro, garlic, and a splash of tequila, then finished with butter and Parmesan for a silky, restaurant-quality finish.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breasts (about 2 large)
  • 3 tablespoons gold tequila
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro leaves, finely chopped, plus more for garnish
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon unsalted butter
  • 1 medium shallot, finely diced (about 1/4 cup)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup freshly grated Parmesan cheese (about 1.5 ounces)
  • 12 ounces dried fettuccine pasta
  • 2 tablespoons fresh chives, chopped for garnish

Instructions

  1. In a medium bowl, combine 3 tablespoons tequila, 2 tablespoons lime juice, 1 tablespoon olive oil, the minced garlic, 2 tablespoons chopped cilantro, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the cayenne pepper. Whisk to emulsify. Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and turn to coat. Cover and refrigerate for at least 20 minutes (up to 4 hours) to tenderize and infuse flavor.
  2. Bring a large pot of generously salted water (about 1 tablespoon kosher salt per 4 quarts) to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente (typically 9–11 minutes). Reserve 1 cup of pasta cooking water before draining, then drain the pasta in a colander (do not rinse).
  3. While the pasta cooks, heat a large, heavy skillet (preferably cast iron or stainless steel) over medium-high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Remove the chicken from the marinade, letting excess drip off (discard used marinade). Place the chicken breasts in the hot pan in a single layer — you should hear a vigorous sizzle. Cook without moving for 5–6 minutes, until the bottom is golden brown and releases easily from the pan.
  4. Flip the chicken breasts using tongs. Reduce the heat to medium and cook for another 5–6 minutes, until the internal temperature reaches 165°F (74°C) when measured at the thickest part with an instant-read thermometer. Transfer the chicken to a cutting board and let rest for 5 minutes; this allows juices to redistribute. Do not wash the skillet.
  5. In the same skillet (with the browned bits from the chicken), melt 1 tablespoon unsalted butter over medium heat. Add the finely diced shallot and cook, stirring frequently, for 2 minutes, until softened and translucent. Scrape up any browned bits from the bottom of the pan with a wooden spoon — these are packed with flavor.
  6. Reduce the heat to low and slowly pour in 1 cup heavy cream and 1/2 cup whole milk, stirring constantly to combine. Add the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Simmer gently — do not boil — for 3–4 minutes, until the sauce thickens slightly and coats the back of a spoon. Stir occasionally to prevent scorching.
  7. Add the remaining 2 tablespoons of chopped cilantro and the 1/2 cup freshly grated Parmesan cheese to the cream sauce. Whisk continuously over low heat until the cheese is fully melted and the sauce is smooth, about 1 minute. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time until it reaches a silky, pourable consistency.
  8. Slice the rested chicken breasts against the grain into 1/4-inch thick strips. Toss the drained fettuccine with the cream sauce directly in the skillet or in a large serving bowl, ensuring each strand is well coated. Arrange the sliced chicken on top, garnish with fresh cilantro and chives, and serve immediately.
  9. For best results, serve the pasta hot. The sauce will continue to thicken as it sits — if needed, loosen with a splash of warm milk or reserved pasta water before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken upon chilling. Reheating: Add a splash of milk or water and reheat gently in a skillet over medium-low heat, stirring frequently, until warmed through (about 5–6 minutes). Do not microwave on high as the cream can separate; use 50% power in 30-second bursts if using a microwave. Freezing is not recommended because the cream-based sauce may break and become grainy when thawed. For a lighter version, substitute half-and-half for heavy cream and use 2% milk, though the sauce will be less rich. The tequila flavor mellows during cooking and does not leave a strong alcohol taste.

Nutrition

Keywords: chicken tequila fettuccine, CPK copycat, California Pizza Kitchen recipe, creamy fettuccine, tequila lime chicken, chicken pasta, Italian-American pasta, restaurant copycat, weeknight dinner, comfort food, cilantro cream sauce

Find it online: https://copycatkitchenco.com/california-pizza-kitchen-chicken-tequila-fettuccine/