Description
A delicious and creamy Spicy Chipotle Chicken Pasta recipe featuring tender chicken thighs, smoky chipotle cream sauce, and vibrant vegetables tossed with perfectly cooked penne pasta. This American-inspired dish balances smoky, spicy, and creamy flavors for a satisfying main course perfect for weeknight dinners.
Ingredients
Chicken
- 8 oz. boneless, skinless Chicken Thighs (or Chicken Breasts)
- Salt + cracked Black Pepper, to taste
- 1/2 tsp. ground Cumin
- 1 tbsp. Olive Oil
Chipotle Cream Sauce
- 3/4 cup Half and Half (or Heavy Cream)
- 2 Garlic Cloves
- 1 large Chipotle Pepper (or two small peppers)
- 1 tsp. Adobo Sauce (from the chipotle pepper can)
- 1 tsp. Honey
- Pinch of Salt
Vegetables
- 1/3 cup finely chopped Yellow Onion (or white onion)
- 1/2 cup finely chopped Yellow Bell Pepper
- 1/2 cup chopped Asparagus Spears
Pasta & Finishing Touches
- 8 oz. dried Penne Pasta
- 1/4 cup grated Parmesan
- 1 tbsp. fresh Lemon Juice
- 1/2 cup reserved Pasta Water (plus more as needed)
- Chopped Green Onion for garnish
Instructions
- Season Chicken: Season the chicken thighs or breasts all over with salt, cracked black pepper, and 1/2 teaspoon ground cumin. Set aside to allow the seasoning to penetrate.
- Make Spicy Chipotle Cream Sauce: In a small blender or food processor, combine half and half, garlic cloves, honey, chipotle pepper, adobo sauce from the chipotle can, and a pinch of salt. Blend until completely smooth and set aside.
- Cook Chicken: Heat olive oil in a nonstick pan over medium heat. Cook the seasoned chicken for 3-4 minutes per side, or until fully cooked and internal temperature reaches 165°F. Transfer chicken to a cutting board and cover with foil to keep warm.
- Cook Vegetables: In the same pan, add the chopped yellow bell pepper and yellow onion with a pinch of salt and pepper. Sauté for 5-6 minutes until softened, stirring occasionally to scrape up browned bits from the pan.
- Boil Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the dried penne pasta and cook according to package instructions minus one minute for al dente texture. Reserve 1/2 cup of pasta water before draining.
- Add Asparagus: Add chopped asparagus to the sautéed peppers and onions. Cook for 3-4 minutes until asparagus begins to soften but remains crisp.
- Add Chipotle Cream Sauce: Pour the blended chipotle cream sauce into the pan with the vegetables. Stir and cook for 5-6 minutes until the sauce thickens slightly, stirring occasionally. While the sauce cooks, cut cooked chicken into bite-sized pieces.
- Toss Pasta with Sauce: Add the cooked penne pasta to the pan with chipotle cream sauce and vegetables. Stir well to coat the pasta entirely with the sauce.
- Add Chicken, Cheese, and Flavor: Incorporate chopped chicken, grated Parmesan cheese, fresh lemon juice, and adjust salt and pepper to taste. Stir to combine everything thoroughly. Add about 1/4 cup reserved pasta water and stir. Add more pasta water if needed to achieve desired creamy sauce consistency.
- Garnish and Serve: Serve the pasta hot, garnished with chopped green onions and additional Parmesan cheese if desired.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to be juicier and more flavorful.
- Adjust the amount of chipotle pepper and adobo sauce to your preferred spice level.
- Reserve pasta water to thin out the sauce and help it cling better to the noodles.
- Use fresh lemon juice for a bright finish that balances the smoky chipotle and creamy sauce.
- Make sure not to overcook the asparagus; it should retain a slight crunch.
- For a dairy-free version, substitute half and half with coconut cream and use vegan Parmesan or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
