Chicken Tequila Fettuccine (CPK Copycat)

6 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Chicken Tequila Fettuccine with creamy tequila jalapeño lime sauce, pasta, bell peppers and red onions is one of the most popular entrees at California Pizza Kitchen.

Chicken Tequila Fettuccine with creamy tequila jalapeño lime sauce, pasta, bell peppers and red onions is one of the most popular entrees at California Pizza Kitchen for a reason, it's DELICIOUS!Chicken Tequila Fettuccine from California Pizza Kitchen is one of the most popular pasta recipes on the menu and for good reason! The creamy lime tequila sauce is AMAZING and the chicken and spinach fettuccine is a flavorful addition.

It may seem like there are a lot of ingredients in the dish, but they’re essential to the perfect copycat since the recipe is actually straight from the restaurant itself!

In fact this is the third California Pizza Kitchen recipe I’ve created from the book. The first, CPK Best-Seller Kung Pao Chicken Spaghetti is one of our favorite special occasion meals we serve at home and the second is a menu item they don’t have anymore, their Thai Peanut Chicken Pasta which is one of the most popular pasta recipes on the blog!

I adjust a few ingredients and methods to make it more user friendly for the home kitchen, but the flavor ingredients are straight from the cookbook. You can of course serve the dish with shrimp instead of chicken or even serve it with browned butter scallops.

One of the most popular recipes from CPK, the chicken tequila fettucine is amazing and so popular from california pizza kitchen.

Looking for more pasta recipes?

 Looking for more copycat recipes?

California Pizza Kitchen Chicken Tequila Fettucine is AMAZING with creamy tequila lime sauce and spinach fettucine.

Tools Used in the making of this CPK Chicken Tequila Fettuccine:
Spinach Fettuccine: Easy to order online, organic and spinach flavored, perfect for this copycat recipe.
CPK Cookbook: Love this for authentic restaurant recipes from California Pizza Kitchen.
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

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CPK Chicken Tequila Fettuccine

Chicken Tequila Fettuccine with creamy tequila jalapeño lime sauce, pasta, bell peppers and red onions is one of the most popular entrees at California Pizza Kitchen for a reason, it's DELICIOUS!  
Yield 6 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American Fusion
Author Sabrina Snyder


  • 2 tablespoons garlic minced
  • 2 tablespoons jalapeños minced
  • 3 tablespoons unsalted butter
  • 3/4 cup chicken stock
  • 2 tablespoons tequila
  • 2 tablespoons lime juice
  • 1 1/2 cups heavy cream
  • 3 tablespoons soy sauce
  • 2 tablespoon vegetable oil
  • 2 chicken breasts boneless and skinless
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 red onion sliced thinly
  • 1/2 red bell pepper sliced thinly
  • 1/2 yellow bell pepper sliced thinly
  • 1/2 green bell pepper sliced thinly
  • 1/2 cup cilantro chopped
  • 1 pound spinach fettucini cooked and drained, not rinsed


  • Add the garlic and jalapeno in a small saucepan with the butter and cook over medium low heat.
  • Add the chicken stock, tequila, lime juice and cook until it has the consistency of a glaze, then turn off the heat and whisk in the cream and soy sauce.
  • Add the vegetable oil to the pan, season the chicken with salt and pepper and cook on medium high heat, 3-4 minutes on each side or until cooked through.
  • Remove the chicken and add in the bell peppers and onions and cook for 2-3 minutes until just slightly crisp.
  • Chop the chicken into cubes and add it back into the pan with the bell peppers and pasta.
  • Add in the heavy cream mixture and cilantro.
  • Toss together and cook 1-2 minutes until thickened.


Calories: 718kcal | Carbohydrates: 61g | Protein: 30g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 209mg | Sodium: 771mg | Potassium: 661mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1630IU | Vitamin C: 49.4mg | Calcium: 79mg | Iron: 2.2mg
Keyword: Chicken Tequila Fettuccine (Copycat)
Chicken Tequila Fettucine with creamy tequila jalapeño lime sauce, pasta, bell peppers and red onions is one of the most popular entrees at California Pizza Kitchen for a reason, it's DELICIOUS!
One of the most popular recipes from CPK, the chicken tequila fettucine is amazing and so popular from california pizza kitchen.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I love this! Please tell me why mine never looks like a glaze and at the end never thickens. What am I doing wrong

    1. Add the chicken stock, tequila, lime juice and cook until it has the consistency of a glaze, then turn off the heat and whisk in the cream and soy sauce.

      How long are you cooking the chicken stock, tequila and lime juice?

  2. Question: The way this is worded, I’m just using one pan throughout the process (a small saucepan, as stated in step 1). Step 3 says “Add the vegetable oil to the pan, (etc)” which seems to indicate I’m adding the oil to the same saucepan I just made the cream sauce in.

    Does step 3 really mean to use a second pan, a skillet?

  3. Love this recipe. Added extra veggies (broccoli and shaved Brussels) and reduced the peppers due to family members who struggle with peppers. Did the chicken in the air fryer which was crispy goodness. Living rurally and wanting to make this today the grocery had a greens spaghettis made by Catelli full of spinach, kale etc. It was great. The proportions for the sauce worked perfectly, added some salt and pepper and lime to the finished product. So yummy! Now what to do with the remaining tequilia!

  4. Loved this recipe! I made it today as I was craving the CPK version and this was very close. I would however reduce the heavy cream to 3/4 cup. 1.5 is way too much!! I also added a tablespoon of Cajun seasoning since I love spicy and it gave it an extra kick and flavor! Will make it again for sure!! ??

  5. We love this recipe and used to make it pretty regularly. We always used to buy the spinach fettuccine you listed too but I can’t find it sold anywhere anymore. Every other option out there seems to be almost 5 times the price. Any new pasta suggestions? Thanks!

    *We also LOVE your butter chicken recipe! ??

    1. The only place I’ve found it is Ralph’s. It’s always on the bottom shelf of the pasta aisle.

  6. This was a perfect copy cat recipe!! Spot on and so delicious!!! I added some red pepper flakes to the sauce because we like things spicier. My sauce was thinner than I wanted but thicker up once I took it off the heat. Next time I’ll cut up the chicken before I cook it.

  7. Too much pasta for the amount of sauce, chicken and veggies. I think half a pound of pasta would have been fine. I can taste The essence of the dish and look forward to trying it again with less pasta so there’ll be more sauce and flavor. Thanks for sharing this.

  8. Not sure how people are able to come up with copycat recipes, but this one was really good! I have been eating this at CPK for over 20 years and it’s my favorite so decided to try it. My husband and I are amazed, so good! I didn’t have any soy sauce but didn’t miss it, added a touch more fresh lime. Thank you! A+

  9. I made this for the first time at my husband birthday dinner, everyone loved it! My brother used to work at a cpk and even said it tasted just like it.

  10. This recipe was absolutely fantastic when I made it at home for my husband and my family when they visited. I will definitely be making this for my Easter Sunday potluck. Thank you so much for sharing it was sincerely like eating at CPK. And the bonus was I spent a fraction of the price to make at home for multiple people. Thank you again!

    1. I just had this for lunch a few minutes ago – ordered in fr CPK but will definitely try this recipe. I order this every single time I go to CPK or for delivery.

      Thanks for the recipe.

  11. LOVE this recipe. Only question is since the recipe calls for 1 1/2 cup heavy cream, are you supposed to split this in half (one half for before the chicken step and the other half after adding the pasta in?) or do you double the cream and soy sauce mixture ?

    1. I just made this today and I don’t think your supposed to split the amount it’s telling you to use 1 and 1/2 cup of heavy cream. You mix that with the tequila and set it aside and later mix all with the pasta and chicken. That’s how I did it and it turned out amazing!

  12. I love this recipe it was so good exactly like CPK now I won’t have to deal with terrible service to get this I could just make it at home.

    1. Sabrina,

      I have the same exact question as Madison has above but I have, yet, to see a reply/response. Do you split the amount of heavy cream listed in the ingredients in half. In other words, is half of the cream used in the chicken stock, tequila, and lime mixture and then the other half of the heavy cream set aside to be combined with the chicken and pasta in the end. Can you please clarify?

      I see the great reviews but I don’t see any comments addressing how they went about using the heavy cream, especially since it it mentioned twice to add it in the instructions.

      1. You do not split the heavy cream. Once you add it in the saucepan with the soy sauce you set it aside & pour it over your pasta later on with the cilantro! This is your creamy base for the pasta and chicken all together!

  13. I’m one of those people who hate when someone rates a recipe 5 stars, then goes on to comment about all the changes they made. I’m also a very proficient cook, so tweak just about every recipe. Unless it’s a simple preference tweak (more salt, less garlic), I won’t rate a recipe at all, because I haven’t made it as written.

    I’m making an exception to my own rules this time, because I am confident my changes didn’t improve the recipe. I couldn’t get spinach fettuccine, but I’m sure it only would have made the dish better. I also opted to marinate the chicken in tequila, lime juice, honey and chili powder for 3 hrs and grill it. The marinade wasn’t “present” enough to consider an improvement (but you might want to try) and ultimately, I think it would have worked as well, if not better, using the skillet method here.

    Bottom line: This has been the only dish I’ve ever ordered at CPK. Not only did I think it was fantastic, the other three adults I fed (who expect nothing but awesome when I cook) absolutely loved it.

    Thanks for the recipe, Sabrina!

    1. this is so good! i cooked my chicken in the air fryer then diced and added it to the dish, was just perfect! thank you.

  14. you should make a video! i’m a guy who never cooked and i wanted to surprise my wife with her favorite entree!

        1. Nothing fancy, but not a “bottom shelf, plastic decanter” grade tequila ? You can sometimes get away with that on vodka, but typically the “I’ve heard of them” brands work very well for recipes. I, too, use Cuervo gold. (Also. Jack Daniel’s for Whiskey, Gilbeys for gin, Barcardi gold for rum, etc.)

  15. It is absolutely UNREAL how GOOOOOOOD this recipe is! My wife loves this dish from CPK and had been craving it so I made it for her last night. I was shocked at how spot on it is from the restaurant’s version. I couldn’t find spinach fettuccine, so I used the regular noodles and it was just as incredible. Good Job Sabrina!

  16. It’s my first time trying this pasta at CPK…and we really liked it, I tasted like something Mexican on it and when we asked the waiter what’s on it she said chipotle I was wondering if it’s true or not? Since I love cooking and I really wanna make it

    1. There is no chipotle in this recipe. I used to be a manager there. It comes in the restaurant as a lime cilantro pesto mixture and is mixed with heavy cream and thats it. Add a tablespoon of sambal chili for a nice kick of heat.

  17. What can I use instead of the tequila? Not really a big fan of it and I don’t want to buy one bottle for just this recipe.

    1. I used cachaça (similar to rum) and that seemed to work fine. Probably didn’t impart the same flavor as tequila, but sometimes you work with what you have. I think the lime, cream, and soy sauce really make this dish.

  18. This was delicious! I would definitely make it again. I had some reservations about adding 3 tablespoons of soy sauce so I only added 2. Also I didn’t have spinach fettuccine so I just added spinach! Such an easy recipe, why have I been driving 30mins away to get this dish! Thanks for a great recipe!

  19. I made this recipe and I liked it. The only thing I’ll say to add is the time that everything takes to cook for example when adding the jalapeno and the garlic is 5 minutes until brown. I had to go to a youtube video to have a demonstration on how to cook. Also I do think with one jalapeno you are good. You don’t need two. It does add some spice to the pasta if the jalapenos are really spicy. And maybe add one whole lemon instead of lemon juice just my suggestion. Overall my family liked the pasta!

  20. Hello,

    We love this recipe. So yummy!! What’s the best way to cook the chicken? Do I cook the chicken in the pan with everything in it? I always overcook the chicken. Any tips?

    1. Oh no! For next time, just add the vegetable oil to a pan and cook the chicken on medium high heat for around 3-4 minutes each side. Hope this helps! Glad you love this recipe so much.

      1. So cook the chicken in a separate pan from the one that you’ve already made the sauce in, correct? I have to share the sad news, I just found out that CPK (at least my local one) is no longer serving the beloved tequila lime fettuccine. Thank you Sabrina, we shall survive!

      2. I am glad someone indicated that they mixed the chicken with everything bc that is what the directions indicate!! -It should state -meanwhile in another pan cook the chicken

  21. I’ve made this twice now, second time I didn’t have the spinach fettuccini so I used wheat spaghetti and it was still really good. I always end up putting more frea fresh lime and salt at the end but it’s so good. I end up craving it.

  22. Thank you so much for this! It was so easy to make and everyone loved it at home! I will be sure to make this again ! (And a lot more) lol ! Thank you!

  23. Loved it!!!!

    Didn’t have tequila, so I substituted with white wine. I love the sour taste, so I doubled on the lime and added asplash of white vinegar.

  24. Omg I am going to try to make this recipe this weekend, my 2 adult boys will love this and so does my husband. Thank you Sabrina.

  25. This is the ONLY dish my partner asks for again and again at home. It is the gold standard of my homemade fare, he even brags to his work buddies about it.

    I use penne or whatever pasta we have on hand, and dried whole chiles instead of jalapenos (as these are only available canned in our part of the world). I can’t recommend this dish enough.

  26. If my husband saw the ingredients, he wouldn’t eat most of what I cook lol This is one of the one’s rated “great”. I didn’t tell him the recipe before he ate it lol (I got him back for his hitler ways and served him brains and eggs lol That was not a favorite lol ) I loved that it fed everyone to full, and I don’t have to worry about food in fridge going to waste. Great Great Great.

  27. This is a fantastic dish. I added portabella  mushrooms and five seeded Tabasco peppers just because I needed to use them but can’t say enough about the favor. The sauce is Delicious. 

      1. I made this tonight… without the tequlia. It came out soooo good. Mt 1 yr old and 4 yr old both ate it. My husband approved sooo there ya go.