Chilli Lime Fettuccine with Shredded Chicken

Silky fettuccine tossed in a zesty chilli-lime butter sauce and crowned with juicy shredded chicken for a bright, punchy dinner.

Ingredients

• 12 oz (340g) fettuccine
• 2 cups cooked shredded chicken (about 10–12 oz / 280–340g cooked)
• 3 tbsp olive oil
• 3 tbsp butter
• 4 garlic cloves, finely minced (pantry staple)
• 1–2 tsp red pepper flakes (to taste)
• Zest of 2 limes
• 1/3 cup fresh lime juice (about 2–3 limes)
• 1/2 cup reserved pasta cooking water (more as needed)
• 1/2 tsp kosher salt, plus more for pasta water (pantry staple)
• 1/2 tsp black pepper (pantry staple)

Method

• 1

  Step 1: Cook the pasta

  Bring a large pot of water to a boil and salt it generously (it should taste like the sea). Cook fettuccine until just al dente per packet directions. Reserve **1 cup** pasta water, then drain.

• 2

  Step 2: Warm the chicken

  While pasta cooks, place shredded chicken in a bowl. Drizzle with **1 tbsp olive oil**, add a pinch of salt and pepper, and toss. (This keeps it juicy and helps it reheat evenly.)

• 3

  Step 3: Build the chilli-garlic base

  In a large skillet (big enough to toss pasta), heat **2 tbsp olive oil** and **3 tbsp butter** over medium heat. Add garlic and red pepper flakes; cook until fragrant and just turning pale golden, **45–60 seconds** (don’t let the garlic brown).

• 4

  Step 4: Make the lime sauce

  Lower heat to medium-low. Add lime zest, lime juice, **1/2 cup** reserved pasta water, salt, and pepper. Stir and simmer **1–2 minutes** until it looks slightly glossy and unified.

• 5

  Step 5: Toss the fettuccine

  Add drained pasta to the skillet. Toss vigorously for **1 minute**, letting the sauce cling to the noodles. If it looks dry, add more pasta water a splash at a time until it becomes silky and lightly saucy.

• 6

  Step 6: Add chicken & finish

  Add shredded chicken and toss just until warmed through, **1–2 minutes**. Taste and adjust: more lime for brightness, more pepper flakes for heat, salt if needed. Serve immediately while glossy.

Tips

• **Best texture trick:** Toss the pasta hard in the pan; the starch in the pasta water emulsifies with butter/oil to create a creamy (no-cream) sauce.
• **Heat level:** Start with **1 tsp** pepper flakes for medium warmth. For extra punch, add a pinch right at the end too.
• **Chicken options:** Rotisserie chicken is perfect. If your chicken is dry, add an extra tablespoon of butter and a splash more pasta water when reheating.
• **Make ahead/storage:** Keeps **3 days** refrigerated. Reheat in a pan with a splash of water and a small knob of butter to re-silk the sauce.
• **Serve with:** A simple green salad or steamed veg; this pasta is bright and rich, so crisp sides work best.

Nutrition (per serving, estimate)