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Chili Oil Onion Pasta Ready to eat
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One Pot Chili Oil Onion Pasta Recipe

A quick and easy creamy one pot pasta made with caramelized onions, chicken stock, and a kick of chili oil. Cooking the fettuccine directly in the sauce means fewer dishes and maximum flavor in under 40 minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: comfort food, one pot, quick, Spicy
Servings: 4 people
Author: Karina Carrel

Equipment

  • 1 Pot

Ingredients

  • 2 onions finely sliced
  • 1 tbsp butter
  • 4 garlic cloves chopped
  • 3 cups chicken stock chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp chili oil chili crisp / hot chili oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup light cream (half-and-half / light cream)
  • 1/3 cup parmesan cheese grated
  • 8 oz Fettuccine pasta uncooked
  • 1 tbsp fresh parsley chopped

For garnish / topping

  • Chili oil chili crisp
  • Fresh parsley chopped
  • Parmesan cheese grated
US - Metric

Instructions

  • Melt butter in a large pot over medium heat. Add the sliced onions and cook until they are completely soft and nicely caramelized.
    Onion in a pot
    • Slice your onions as thin as possible so they caramelize faster and melt directly into the sauce. If the butter starts to brown too quickly, lower the heat.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
    pot over medium heat, with butter, onions and garlic
  • Pour in the chicken stock and light cream. Whisk in the tomato paste, garlic powder, onion powder, salt, and black pepper until smooth. Bring the liquid to a gentle simmer.
    Mixing Ingredients for the cream
  • Add the dry pasta directly to the pot. Cook for 15 to 20 minutes, or until the pasta is al dente and the sauce is thick and creamy.
    raw pasta into the cream ready to be cooked
    • You must stir the pot every couple of minutes. Because the pasta releases starch directly into the liquid, it can easily stick to the bottom of your pot if left unattended.
  • Remove the pot from the heat. Stir in the chili oil, half of the parmesan, and half of the fresh parsley.
    adding chili oil to the cooked pasta
  • Serve immediately, topped with the remaining parmesan, parsley, and an extra drizzle of chili oil for presentation.
    finished pasta ready to eat

Notes

Storage, Reheating and Make Ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb more of the sauce as it sits in the fridge.
  • To reheat, add a splash of milk or chicken stock to loosen the sauce.
  • Warm it up on the stove over low heat, stirring gently until heated through.
  • I don't recommend freezing this dish because the cream sauce can separate and become grainy when thawed.
Happy cooking! Xx
One-pot pastas are notorious for thickening up incredibly fast the moment you turn off the flame. If your sauce looks a bit too thick right before you serve it, or if you are reheating leftovers the next day, simply stir in a small splash of warm chicken stock or water. It will instantly bring back that smooth, silky texture without thinning out the flavor.

Nutrition

Calories: 617kcal | Carbohydrates: 58g | Protein: 19g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 129mg | Sodium: 833mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1118IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 2mg