Chicken Guadalajara Recipe

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Chicken Guadalajara

Vickie Parks


The creamy sauce nicely flavors the fettuccine quite nicely. And it's pretty quick to prepare too, so it's great even for a busy weeknight.

pinch tips: How to Quarter a Chicken





15 Min


15 Min




1/4 c
all-purpose flour
1/4 tsp
1/4 tsp
black pepper
12 oz
boneless skinless chicken breasts, cubed
3 Tbsp
butter or margarine
2 large
anaheim chiles, seeded and sliced into rings
1 medium
onion, sliced into rings
1/4-1/2 tsp
crushed red pepper flakes
3/4 c
light cream or half-and-half
1/3 c
shredded monterey jack cheese
2 c
hot cooked fettuccine pasta

Directions Step-By-Step

In a plastic bag combine flour, salt and pepper. Add chicken pieces and shake bag to coat evenly.
In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken pieces and cook about 8 minutes or until chicken is tender and no longer pink, and coating is golden brown, stirring occasionally. Remove chicken from skillet and keep warm.
Heat remaining butter in the same skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to the skillet and bring just to a low boil. Return chicken to skillet, and stir until combined. Simmer, uncovered, for 1 minute more or until sauce is slightly thickened.
Spoon the creamy chicken mixture over hot, cooked (and drained) fettuccine, then sprinkle with cheese.

Serve immediately while still hot.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Quick & Easy