Description
This spicy chicken pasta with creamy chipotle sauce is a flavorful and comforting dish combining tender chicken, al dente penne pasta, fresh asparagus, and a smoky, spicy chipotle cream sauce. Perfect for a quick weeknight dinner, it blends bold American flavors with a touch of Southwest heat.
Ingredients
Chicken
- 8 oz. boneless, skinless Chicken Thighs (or Chicken Breasts)
- Salt, to taste
- Cracked Black Pepper, to taste
- 1/2 tsp. ground Cumin
- 1 tbsp. Olive Oil
Sauce & Vegetables
- 3/4 cup Half and Half (or Heavy Cream)
- 2 Garlic Cloves (or 1/2 tsp. garlic powder as substitute)
- 1 large Chipotle Pepper (or two small peppers)
- 1 tsp. Adobo Sauce (from the chipotle pepper can)
- 1 tsp. Honey
- 1/3 cup finely chopped Yellow Onion (or white onion)
- 1/2 cup finely chopped Yellow Bell Pepper (red, green, or orange are acceptable substitutes)
- 1/2 cup chopped Asparagus Spears (for thick stalks approx. 1/2″ thick)
Pasta & Garnish
- 8 oz. dried Penne Pasta
- 1/4 cup grated Parmesan Cheese
- 1 tbsp. fresh Lemon Juice
- 1/2 cup reserved Pasta Water (for adjusting sauce consistency)
- Chopped Green Onion (for garnish)
Instructions
- Season Chicken: Season the chicken thighs or breasts on all sides with salt, cracked black pepper, and 1/2 teaspoon ground cumin. Set aside while preparing other ingredients.
- Make Spicy Chipotle Cream Sauce: In a small blender or food processor, combine half and half, garlic cloves, honey, chipotle pepper, adobo sauce, and a pinch of salt. Blend until smooth and well combined. Set aside.
- Cook Chicken: Heat olive oil in a nonstick pan over medium heat. Cook the seasoned chicken for 3-4 minutes per side, depending on thickness, until fully cooked and internal temperature reaches 165°F. Remove from pan and cover with foil on a plate.
- Cook Vegetables: Using the same pan, add chopped yellow bell peppers and onions with a pinch of salt and pepper. Sauté for 5-6 minutes until softened, stirring occasionally to deglaze the pan and incorporate browned bits.
- Boil Pasta: Meanwhile, bring a large pot of salted water to boil. Add dried penne pasta and cook according to package instructions, subtracting one minute to keep pasta al dente. Reserve 1/2 cup pasta water before draining.
- Add Asparagus: To the softened peppers and onions, add chopped asparagus and cook for 3-4 minutes, stirring occasionally, until asparagus softens but remains slightly crisp. Adjust timing if using skinny asparagus stalks by reducing 2 minutes.
- Add Chipotle Cream Sauce: Pour the prepared chipotle cream sauce into the pan with vegetables. Stir well and simmer for 5-6 minutes to allow sauce to thicken while pasta finishes cooking. Meanwhile, cut cooked chicken into bite-sized pieces.
- Toss Pasta with Sauce: Add drained pasta to the pan with the thickened chipotle cream sauce. Stir thoroughly to coat the noodles evenly with sauce.
- Add Chicken, Cheese, and Lemon: Stir in the chopped chicken, grated Parmesan cheese, fresh lemon juice, and adjust seasoning with salt and pepper to taste. Mix well to combine flavors.
- Adjust Sauce Consistency: Add reserved pasta water gradually, starting with 1/4 cup, stirring to achieve desired creaminess and sauce texture.
- Garnish and Serve: Serve the pasta hot, garnished with chopped green onions and additional Parmesan cheese if desired.
Notes
- Usually two large chicken thighs or three smaller ones. For chicken breast, usually one large breast.
- If you don’t have fresh garlic, substitute with 1/2 teaspoon garlic powder.
- Red, green, or orange bell peppers can be used as alternatives to yellow bell peppers.
- The cooking times for asparagus are based on thick stalks (just under 1/2″ thick); reduce cooking time by two minutes for skinny asparagus stalks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
