Broiled Chicken with Fettuccine

This dish delivers bistro drama with pantry bones. Broiled chicken breast sits on top of silky fettuccine tossed in a cream sauce that runs hot with jalapenos and deep with sundried tomatoes. Brandy brings the backbone, lifting the sauce out of basic cream-pasta territory into something more sophisticated.

The broiler cooks the chicken fast, about four minutes per side, which means you need to have the sauce ingredients prepped and the pasta water boiling before the bird goes under. Quickly sauteing the tomato-jalapeno-onion mixture in olive oil softens the raw edges but keeps the peppers punchy. A splash of brandy boils off its alcohol and leaves behind that distinct cognac sweetness that plays against the lemon juice and fresh basil at the end.

Chef Tips

• Pound the chicken breast to an even thickness before broiling so it cooks uniformly under the intense heat.
• Seed the jalapenos if you want heat without face-melting intensity. Leave them in for maximum kick.
• Do not skip the brandy. Substituting wine changes the whole character of the sauce.
• Reserve a ladle of pasta water to loosen the sauce if it tightens up before plating.

Variations

• Swap chicken for seared shrimp or scallops for a seafood spin.
• Use vodka in place of brandy and a pinch of red pepper flakes for a classic penne alla vodka lean.
• Finish with grated parmesan and toasted pine nuts for extra richness and texture.