This Creamy Chipotle Pasta with Chicken recipe is such an easy weeknight dinner for busy families. It takes just 10 minutes to prep and 20-25 minutes to cook. It’s creamy and cozy pasta dinner.
This Chipotle Pasta Chicken recipe has flavorful seared chicken in a smokey, savory, and creamy chipotle sauce with a hint of lime and a hint of spice. Red peppers and onions bring sweetness and texture. The pasta is a perfect vehicle for the creamy sauce and then parmesan cheese adds a salty, nutty delicious flavor on top. The best part is that this is so easy you can make it any night of the week or even make ahead and just reheat!
This recipe was inspired by a dish I ordered at a restaurant that was a spicy chicken chipotle pasta recipe. It had a delicious thick and spicy chipotle cream sauce, but it was definitely hot-spicy! I decided to create my own version that was not as spicy so the kids would enjoy it. I especially love this dish because it’s a warm, comforting, and hearty dinner that’s perfect for cool or cold Fall or Winter evenings.
Do you plan out your weeknight meals? If you are looking for an easy way to do this, try Dinner Theme Nights! This is a great recipe to add to your Pasta Dinner Sundays!
Why You’ll Love this Recipe
- This is a super easy recipe that comes together in just about 30 minutes. If you prep the raw chicken in advance and store it in the fridge, then you can get this recipe down to 20 minutes on a busy weeknight!
- It’s a great meal prep dinner where you can double it up and enjoy for multiple meals.
- You can adapt to your preferences. Want more veggies? Add broccoli or cauliflower or carrots! Like it hot? Add more chipotle peppers! Need it gluten free? Just use gluten free pasta. Want it vegetarian, swap the chicken for mushrooms or tofu.
- Chipotle brings in fantastic smokiness and spice!
Simple Ingredients and Substitutes
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Chicken Ingredients
- Chicken Breasts boneless, skinless – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners. You can also use boneless skinless chicken thighs or chicken tenders.
- Salt and Pepper – Just enough to season. I use coarse salt and pepper, but any will work.
- Chili Powder or Chipotle Seasoning – This is to bring in the smoky flavor when you sear the chicken.
- Ground Cumin – Cumin is also used to bring some smoky and earthy flavor to the chicken. You could replace both the chili powder and cumin with a taco seasoning.
- Extra virgin olive oil – This is to sear the chicken and cook the veggies in the pan, so any vegetable oil will work here.
Rest of Ingredients
- Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder. You can use frozen onions as well.
- Red bell pepper – I love the sweet flavor and red color of red peppers, but any bell peppers will work – yellow bell pepper, green, or orange bell pepper.
- Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.2 Cups Chicken Broth or Stock
- Chipotle Peppers in Adobo Sauce – This is chipotle chiles that are smoked and then placed into adobo sauce. They are spicy, so a little goes a long way. If you don’t have the chili peppers in adobo, you can substitute in 4 teaspoon chipotle chili powder (chipotle powder).
- Lime, juiced – The lime juice brings needed acid to this rich dish and that mexican flare. If you don’t have lime, you can use lemon juice.
- Cornstarch – Cornstarch is mixed with cold water to create a cornstarch slurry. This is the thickener for this soup. You don’t have to thicken the soup if you don’t have cornstarch. You can leave it as a thin broth.
- Half and Half – Usually, when I make sauces with cornstarch to thicken them, I use either water or milk. But in this case, half and half is perfect to help make the sauce super creamy. You could use heavy cream or milk. Non-dairy milk will also work as long as it is unsweetened.
- Shredded or grated Parmesan cheese – The cheese is to top off and finish this fantastic pasta. You can use any cheese you like! Queso fresco or Cotija cheese would be great or Cheddar cheese or Jack cheese.
- Penne pasta uncooked – I used gluten-free pasta, but you can use any of your favorite pasta varieties.
See recipe card for quantities.
Recipe Equipment Needed
Absolutely nothing special for this recipe! A large skillet/frying pan or deep pan or dutch oven are all great.
Oh, and mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps for this Recipe
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Measure out the chicken seasonings. Finely dice the chipotle peppers in adobo or mash into a paste.
Cut the chicken into 1 inch cubes, then season the chicken with the dry seasonings (not the chipotle in adobo).
Peel and dice the onion. Dice the red pepper. Mince the garlic.
Cooking the Chipotle Pasta and Chicken
While you are making the chicken and the sauce, cook the pasta to al dente. If the pasta is ready before the sauce, then drain it and set it aside.
Talking Tip! Save a cup of the pasta water to add to the sauce at the end if it’s too dry. This starchy water will help to thicken the sauce and help it to stick to the pasta.
Preheat a large skillet or Dutch oven over medium-high heat and add the olive oil and seasoned chicken pieces. Let the chicken sear on one side for 2-3 minutes and then stir to cook until you no longer see pink, about 5-6 more minutes.
Transfer the chicken to a plate and return the pan or pot to the stove.
Turn the skillet or Dutch oven down to medium heat and add the onions, red pepper, garlic. Add another teaspoon or so of olive oil if needed. Cook until the onions are translucent, about 5 minutes.
Add the broth/stock, chipotle peppers in adobo, ground black pepper, and juice from a lime. Stir and taste for seasoning and add ½ to 1 teaspoon of the salt if needed.
In a small bowl, mix the cornstarch and half and half (or heavy cream) until dissolved to make your slurry thickener.
Then whisk the slurry into the sauce. Add the chicken and any juices on the plate back to the chipotle pepper sauce and let cook for a final 10 minutes to finish cooking and thicken.
Depending on which is larger (the sauce pot/pan or pasta pot/pan) combine the Chipotle Chicken and Pasta together.
Talking Tip! As mentioned earlier, if your pasta sauce mixed in with the pasta is too dry or thick, you can now add the reserved pasta water, a little at a time until you reach your desired consistency.
Garnish with option Shredded Parmesan cheese or Cheddar Cheese.
ENJOY! 😍 Carrie
Creamy Chipotle Chicken Pasta FAQS
Yes, you can use leftover chicken or leftover turkey in this Chicken Chipotle pasta recipe. Shred or cut the cooked chicken or turkey into cubes. Season it with the seasonings and then quickly saute it (needs only about 3-4 minutes) in the pan/pot with olive oil and a splash of water to help the seasonings to blend with the chicken. Then transfer the chicken to a plate and continue with the recipe.
You can make the chicken and sauce ahead and mix with the pasta when you are ready to eat. Or you can make the entire dish including the pasta in advance. For anything cooked in advance, store it in the refrigerator in an airtight container for up to 5 days. To reheat, you can place in a wide bottom pot or pan covered in the oven at 350 F degrees for 20-30 minutes until heated through. You can add a splash of milk or chicken broth if needed for moisture.
You can freeze this recipe, but I recommend leaving the pasta out. Make the chicken, veggies, and sauce according to the instructions. Then cool the Chipotle Chicken sauce. Once cooled, store it in the freezer in an airtight container for up to 4 months. Then thaw it in the fridge for 24 hours before heating it up. To reheat, you can simply warm it on the stove over medium-low heat for 10 minutes covered. Then mix in freshly cooked pasta.
There are so many veggies that you can add to this Chipotle Chicken Pasta recipe. Corn (fresh or frozen), broccoli, carrots, zucchini, cherry tomatoes, and mushrooms to name a few. You can saute them in the same pan or skillet used for the chicken and red peppers and onions before making the sauce. You you can also roast, steam or blanch them separately and then mix them in at the end..
While there are some similarities, they are not the same. They both have a creamy chipotle sauce, penne pasta, and chicken. However, the one found at the Cheesecake Factory includes Asparagus and Peas, which this one does not. That said, you can certainly add any veggies you love to this recipe!
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Chipotle Chicken Pasta Recipe
Ingredients
Chicken
- 2 tablespoons extra virgin olive oil
- 1 pound Chicken Breasts boneless, skinless
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 teaspoons Chili Powder or Chipotle Seasoning
- 1 teaspoon Ground Cumin
Rest of Ingredients
- 1 Large yellow onion
- 1 Red bell pepper, diced
- 3 cloves garlic minced
- 2 Cups Chicken Broth or Stock
- 1-2 Tablespoons Chipotle peppers in adobo sauce finely diced or mashed
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 Lime, juiced or lemon juice
- 2 Tablespoons Cornstarch
- ½ cup Half and Half or heavy cream
- ¼ cup Shredded Parmesan cheese or Cheddar cheese
- 10 ounces Penne pasta, uncooked (I used gluten-free pasta, but any will work)
Instructions
Prep-Ahead Steps
- PREP SEASONINGS. Measure out the chicken seasonings. Finely dice the chipotle peppers in adobo or mash into a paste.1 teaspoon Salt, 1 teaspoon Black pepper, 3 teaspoons Chili Powder or Chipotle Seasoning, 1 teaspoon Ground Cumin
- PREP CHICKEN. Cut the chicken into 1 inch cubes, then toss with the dry seasonings (not the chipotle in adobo).1 pound Chicken Breasts
- PREP VEGGIES. Peel and dice the onion. Dice the red pepper. Mince the garlic.1 Large yellow onion, 1 Red bell pepper, diced, 3 cloves garlic
Cooking Steps
- COOK PASTA. While you are making the chicken and the sauce, fill a large pot of water and bring to a boil. Cook the pasta to al dente. If the pasta is ready before the sauce, then drain it and set it aside.10 ounces Penne pasta, uncooked
- COOK CHICKEN. Preheat a large skillet or Dutch oven over high heat and add the olive oil and seasoned chicken pieces. Let the chicken sear on one side for 2-3 minutes and then stir to cook until you no longer see pink, about 5-6 more minutes. Transfer the chicken to a plate and return the pan or pot to the stove.2 tablespoons extra virgin olive oil
- COOK VEGGIES. Turn the skillet or Dutch oven down to medium heat and add the onions, red pepper, garlic. Add another teaspoon or so of olive oil if needed. Cook until the onions are translucent, about 5 minutes.1 Large yellow onion, 1 Red bell pepper, diced, 3 cloves garlic
- MAKE THE SAUCE. Add the broth/stock, chipotle peppers in adobo, ground black pepper, and juice from a lime. Stir and taste for seasoning and add ½ to 1 teaspoon of the salt if needed.2 Cups Chicken Broth or Stock, 1-2 Tablespoons Chipotle peppers in adobo sauce, 1 teaspoon Salt, 1 teaspoon Black pepper, 1 Lime, juiced
- MAKE SLURRY, ADD CHICKEN. In a small bowl, mix the cornstarch and half and half (or heavy cream) until dissolved. Then whisk it into the sauce. Add the chicken and any juices on the plate back to the sauce and let cook for a final 10 minutes to finish cooking and thicken.2 Tablespoons Cornstarch, ½ cup Half and Half
- MIX PASTA. Depending on which is larger (the sauce pot/pan or pasta pot/pan) combine the Chipotle Chicken and Pasta together.
- GARNISH AND SERVE! Garnish with option Shredded Parmesan cheese or Cheddar Cheese and crisp tortilla strips or pieces. Enjoy!¼ cup Shredded Parmesan cheese
Notes
-
Can I use leftover or rotisserie chicken for this recipe?
Yes, you can use leftover chicken or leftover turkey in this Chicken Chipotle pasta recipe. Shred or cut the cooked chicken or turkey into cubes. Season it with the seasonings and then quickly saute it (needs only about 3-4 minutes) in the pan/pot with olive oil and a splash of water to help the seasonings to blend with the chicken. Then transfer the chicken to a plate and continue with the recipe. -
Can I make this Chipotle Chicken Pasta recipe ahead?
You can make the chicken and sauce ahead and mix with the pasta when you are ready to eat. Or you can make the entire dish including the pasta in advance. For anything cooked in advance, store it in the refrigerator in an airtight container for up to 5 days. To reheat, you can place in a wide bottom pot or pan covered in the oven at 350 F degrees for 20-30 minutes until heated through. You can add a splash of milk or chicken broth if needed for moisture. -
Can I freeze this Chipotle Chicken recipe?
You can freeze this recipe, but I recommend leaving the pasta out. Make the chicken, veggies, and sauce according to the instructions. Then cool the Chipotle Chicken sauce. Once cooled, store it in the freezer in an airtight container for up to 4 months. Then thaw it in the fridge for 24 hours before heating it up. To reheat, you can simply warm it on the stove over medium-low heat for 10 minutes covered. Then mix in freshly cooked pasta.
Chef Mimi says
this is fabulous. Chipotle is such a wonderful flavor, and it’s great in cream! Love it.
Linger, Kristy Murray says
This is “flavorful” comfort food at its BEST! And gosh, how could it get any easier when if it is done in around 30 minutes? So amazing.