Creamy Alfredo Chili Oil Pasta

Heat butter and oil in a pan over medium heat. Add the finely chopped almonds and garlic, sauté until fragrant, about 1–2 minutes.

Add the thinly sliced red onion and cook, stirring occasionally, until golden, caramelized, and slightly browned, roughly 5 minutes.

Stir in the mushrooms and cook until softened, about 3–4 minutes. Sprinkle in the Italian seasoning, optional garlic powder, and salt; mix well.

Pour in the heavy cream, then add a splash of milk and a ladle of pasta water to loosen the sauce; stir until the mixture begins to thicken, about 2 minutes.

Drizzle in a generous amount of chili oil and sprinkle smoked paprika; continue stirring until the sauce is creamy and evenly combined.

Add the boiled pasta to the pan, toss to coat each strand with the creamy, spicy sauce, and serve immediately.