Meet Pasta Alla Tequila

Meet Pasta Alla Tequila, a flavorful twist on traditional pasta dishes! This spicy and tangy recipe combines the bold flavors of tequila, lime juice, and smoked paprika with tender chicken, crispy onions, and creamy queso fresco, all tossed with al dente pasta and finished with a sprinkle of fresh cilantro.

Ready Time

40 mins

Yields

9 servings

Ingredients

12 oz pasta of your choice
2 tablespoons olive oil
1 large onion, diced
3 large garlic cloves, minced
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/4 cup tequila
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1/2 cup grated queso fresco or feta cheese
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
9 lime wedges, for serving

Instructions

Cook your chosen pasta according to package instructions until al dente, then set aside. Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant. Add the chicken breast pieces to the skillet and cook until browned on all sides and cooked through, about 5-6 minutes.

Remove from heat and set aside.

In a small bowl, whisk together the tequila, lime juice, cumin, smoked paprika, salt, and pepper. Add the cooked chicken back into the skillet and pour the tequila mixture over the top, stirring to combine.

Stir in the chopped cilantro and grated queso fresco or feta cheese until well combined.

Add the cooked pasta to the skillet, tossing to coat with the tequila sauce. Serve immediately, garnished with a lime wedge on the side.

Notes

Use a high-quality tequila for the best flavor. If using tequila for the first time in cooking, start with a small amount and adjust to taste.

For a spicy kick, add diced jalapeños or red pepper flakes to the skillet with the onion.

Substitute chicken breast with shrimp, steak, or tofu for a different protein option. Fresh cilantro adds a freshness to the dish, but feel free to substitute with parsley or basil if preferred.

Queso fresco or feta cheese adds a salty tanginess, but crumbled goat cheese or ricotta work beautifully too.

For a lighter sauce, use only 2 tablespoons of tequila or substitute with chicken broth for a non-alcoholic option. Smoked paprika adds a deep, smoky flavor, but regular paprika works in a pinch.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Reheat gently over low heat, adding a splash of tequila if the sauce is too thick.