Chipotle Chicken Pasta Recipe
This Chipotle Chicken Pasta 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 creamy sauce coats the pasta and then parmesan cheese adds a salty, nutty delicious finish. 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!
Servings 4 servings
Calories 823kcal
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
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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.
