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California Pizza Kitchen Chicken Tequila Fettuccine

recipe at a glance
Rating: 5/5 5 stars
24 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 4821
cook method: stovetop
California Pizza Kitchen Chicken Tequila Fettuccine Recipe
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ingredients

1 pound dry spinach fettuccine
OR
2 pounds fresh spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cup heavy cream

directions

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes.

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.

added by

babycakes99

nutrition

1211 calories, 57 grams fat, 129 grams carbohydrates, 52 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
2188%
number of 4 star votes on this recipe
28%
number of 3 star votes on this recipe
14%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
The best pasta


Registered Member at CDKitchen.com
Member since:
Dec 19, 2008





REVIEW: recipe rating
LOVE this recipe!! Can't wait to make it again! Thank you for sharing it!


Guest at CDKitchen.com




REVIEW: recipe rating
If you can get fresh spinach fettuccine that will make a huge difference in this recipe. Use a top shelf tequila too. Also, this recipe serves more than 4 people as we are a family of 4 and had leftovers although if you serve only this then it might only serve 4. I served salad and bread with it.


Guest at CDKitchen.com




REVIEW: recipe rating
I used heavy whipping cream for the sauce and the sauce won't thicken....any recommendations?


Guest at CDKitchen.com




REVIEW: recipe rating
Fantastic! This really is to die for. Absolutely love it!


Guest at CDKitchen.com




REVIEW: recipe rating
LOVED this recipe, really does taste like CPK. To save 100 calories and a lot of sodium, i substituted pasta for shirataki fettucini noodles. You just have to cook down the cream a lot so that the noodles soak it in, otherwise it is watery. Def always garnish with lime and YUM!


Guest at CDKitchen.com

Kiki

COMMENT:
What kind of tequila did you all use? I'm looking into making it


Guest at CDKitchen.com




REVIEW: recipe rating
Made this last night - Incredible! Everyone loved it. AS good or better than CPK I made one change to ingredient and that was to add a whole medium onion ( was really awesome


Registered Member at CDKitchen.com
Member since:
Feb 21, 2012





REVIEW: recipe rating
I made this last night and it tasted almost exactly like the dish from CPK. To make it a little healthier, I substituted 1 cup of fat free half&half and 1/2 cup of plain greek yogurt for the heavy whipping cream. The texture of the sauce looked a little strange but it tasted amazing. Thanks for the great recipe!


Registered Member at CDKitchen.com
Member since:
Apr 25, 2011





REVIEW: recipe rating
This was excellent and I haven't eaten at a California Kitchen restaurant. I had several things on hand that I needed to dispose of so I decided to try this. The changes I made due to available items on hand were: I used thin spaghetti instead of fettucine; I used 1/2 cup of 1% milk with 1 cup cream, and I used pickled jalapenos(rinsed) instead of fresh, and I also used only 1/2 lb. pasta. My husband loved it.


Guest at CDKitchen.com




REVIEW: recipe rating
it taste exactly like the pasta at CPK,We are stationed overseas and there not a decent pasta place. i made it for my husband for dinner and he loved it!!! i loved it as well, i recommend it to anyone, great tasting!


Registered Member at CDKitchen.com
Member since:
Apr 7, 2011





REVIEW: recipe rating
I surprised my husband with this recipe and for the first time and he was moaning at how delicious it was, hahaha. He was so excited to take it to work the next day for lunch as well. For a non cook, this was definitely more difficult for me. I loved every minute of the cooking process and was excited to taste everything along the way. I honestly never thought a recipe online would be as good as the restaurant but it came out better. Thank you!


Guest at CDKitchen.com




REVIEW: recipe rating
I love the CPK dish and this recipe does it justice. Personally, the cream makes the sauce too heavy so I use whole milk instead. I also serve it over rotini pasta. It's easier to take lady-like bites of the smaller pasta and you don't get any unfortunate sauce splashing that can happen when trying to twirl fettuccine.


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is always a hit. I worked at CPK a long (long, long) time ago and they had us garnish the pasta with a squirt of fresh lime juice and chopped fresh cilantro, which really adds a nice finishing touch.


Guest at CDKitchen.com




REVIEW: recipe rating
I am in LOVE with this dish at the restaurant and am absolutely amazed how identical this recipe is...it tastes exactly the same! I love veggies and used the entire onion and all three peppers (not halves), which turned out great. My grocery store didn't have spinach fettuccini, but regular worked fine. Next time I plan to use two jalapenos to amp up the heat! Also, it says serves four but I three of us ate it and had over half of it left, so I'd say six is more like it.


Guest at CDKitchen.com




REVIEW: recipe rating
This Pasta is amazing! Tastes just like the kind at CPK! Better even! I followed the recipe exactly and it came out perfect!
The only thing ddifferent i had to do was add a little bit of corn starch to the cream sauce to make it thicker and that was it! Otherwise, PERFECT!


Registered Member at CDKitchen.com
Member since:
Oct 6, 2009





REVIEW: recipe rating
OMG this recipe turned out awesome! It tastes so much like the actual dish from CPK. The only thing I would recommend is to use less pasta or make more sauce to balance it out. I didn't use the jalapeno peppers and I added more lime than the recipe says to put & I absolutely loved it!!! Will make this for sure again. Yummy!


Guest at CDKitchen.com




REVIEW: recipe rating
Great recipe. I just followed the general gist of it. I didn't have tequila, so I substituted rum. I also didn't bother with the jalapenos (since I can't do hot). I didn't have spinach fettuccine so I used penne. I also cooked everything together, instead of driving myself crazy with too many dishes to clean up afterward. Tasted better than CPK!


Guest at CDKitchen.com




REVIEW: recipe rating
this turned out perfectly!! the other reviewers were right about the amount of pasta though. i cut down to 3/4 lbs.


Registered Member at CDKitchen.com
Member since:
Feb 21, 2009





REVIEW: recipe rating
My Husband LOVED this when I made it! It is a great recipe but, like everyone else, I'm cutting back on the amount of pasta. I didn't even put any tequila in it and it tasted just as good as the one at CPK.


Guest at CDKitchen.com




REVIEW: recipe rating
i loved this dish! it was very easy to make and turned out great.


Guest at CDKitchen.com




REVIEW: recipe rating
I am a novice when it comes to cooking but these directions were easy enough for me to make this dish! When all was said and done this dish was extremely close to the real thing, believe me the Tequila Lime Chicken is all I order from CPK. The only things I changed were to add more lime to taste and use less pasta. Regular whipping cream works just as well as heavy cream. Also a little more tequila, onion, and bell pepper than I used would have been perfect! I will definitely be making this one again!!


Guest at CDKitchen.com




REVIEW: recipe rating
This is a great recipe. It took me a little time to gather the ingredients but so worth it.. YUMMY


Registered Member at CDKitchen.com
Member since:
Jun 26, 2004





REVIEW: recipe rating
i just made this tonight and i think this recipe is as good, if not better than the original. i didn't have gold tequila, so i used cuervi silver and it worked just fine as well. and i would also cut the amount of pasta in half. 1/2 pound worked just fine.


Registered Member at CDKitchen.com
Member since:
Jun 26, 2004





REVIEW: recipe rating
This is a great recipe and very similiar to the real thing. One thing though, this recipe asks for WAY too much pasta. Cut it in half to .5 pound of dry pasta.