Spicy Fettucini Pasta with Red Pepper Cream Sauce

If you are looking for a looking for a pasta with a little kick then be sure to make this Spicy Fettucini Pasta with Red Pepper Cream Sauce!
Course apeptizer, dinner, Main
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 1238kcal
Author Chef Billy Parisi


  • 2 cups of chopped roasted red bell peppers
  • 2 finely minced cloves of garlic
  • 1/2 small diced yellow onion
  • 1/3 cup of chicken stock
  • 1 cup of heavy whipping cream
  • 2 chicken breasts
  • 2 Hatch peppers
  • 1 yellow bell pepper
  • 2 chicken breasts
  • 3 ounces of sliced pancetta
  • 5 tablespoons of olive oil
  • 1 pound of fettucini noodles
  • 2 tablespoons of chiffonade fresh basil
  • 2 tablespoons of chopped fresh oregano
  • 1/2 cup of shredded Sartori Montamore cheese
  • Kosher salt and fresh cracked pepper to taste


  • In a hot saute pan with 1 tablespoons of olive oil, caramelize the onions and garlic. Once brown, add in the peppers and saute for 2 to 3 minutes. Once cooked, transfer to a blender along with the chicken stock and blend until pureed. Next, add the sauce back to the saute pan with cream, salt and pepper and keep warm.
  • In a large bowl coat the peppers with 3 tablespoons of olive oil, salt and pepper and place on a vert hot grill until (450° to 550°) charred on the outside. Once they are charred, remove from the heat and let rest for 3 to 4 minutes. Next, scrape off the char, remove the seeds, julienne and set aside.
  • In a separate bowl, coat the chicken with 1 tablespoon of olive oil, season with salt and pepper and place on a very hot grill (450° to 550°) and cook until golden brown and cooked through in the center. Remove from the heat and thinly slice.
  • Add the Pancetta to the grill (450° to 550°) and cook until crispy. Be careful as flames will arise. Once cooked, remove from the heat and chop up.
  • Add the pasta to a large pot of boiling salted water and cook until al dente (slightly crunchy), about 8 to 9 minutes.
  • Lastly, add the cooked pasta to a large bowl and toss with red pepper sauce, sliced peppers, sliced chicken, pancetta, herbs, cheese, salt and pepper.



Calories: 1238kcal | Carbohydrates: 98g | Protein: 73g | Fat: 61g | Saturated Fat: 24g | Cholesterol: 256mg | Sodium: 1511mg | Potassium: 1532mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1825IU | Vitamin C: 139.5mg | Calcium: 259mg | Iron: 4.4mg