There’s just something irresistible about smoky heat and creamy sauce coming together in perfect harmony, and that’s exactly what the Spicy Chicken Chipotle Pasta Recipe delivers. This dish is the comfort food upgrade your dinner routine has been waiting for—rich, smoky, with a little kick that keeps you coming back for more.
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Why You'll Love This Recipe
I’m absolutely smitten with this Spicy Chicken Chipotle Pasta Recipe because it hits all the right notes: smoky chipotle peppers, tender chicken, and that lush creamy sauce everyone loves. Plus, it’s versatile and not too complicated—even on busy weeknights.
- Flavor Explosion: The chipotle spice mix blends smoky, spicy, and savory flavors that turn simple ingredients into something memorable.
- Easy to Make: Prep and cook this in under an hour—perfect for those nights when you want a comforting meal without fuss.
- Customizable Heat: You control the spice level, so you get just the right kick for your taste buds.
- Fresh & Creamy Combination: The crisp asparagus and peas play wonderfully against the rich, cheesy chipotle sauce.
Ingredients & Why They Work
Each ingredient in this Spicy Chicken Chipotle Pasta Recipe plays a key role in balancing heat, creaminess, and freshness. Plus, these components are easy to find, which makes the prep painless. Here’s why I love what goes into this dish:
- Chipotle chili pepper powder: Adds that smoky heat that’s the star of the show without overpowering the dish.
- Ground cumin, smoked paprika, onion & garlic powder: Layers of warm, earthy flavor that deepen the spice blend.
- Chicken breasts: Tender protein that soaks up the spice mix and honey-lime glaze beautifully.
- Honey & lime juice: The sweet and tangy combo that balances the chipotle’s heat and keeps the chicken juicy.
- Asparagus & frozen petite peas: These veggies add a refreshing crunch and pop of color to the creamy pasta.
- Penne pasta: Ideal for holding onto that luscious chipotle sauce on every bite.
- Yellow onion & bell peppers: Give sweetness and a little texture contrast in the sauce.
- Garlic: An essential aromatic that boosts the savory depth.
- Flour and butter: Form the base of the roux that thickens the sauce into a silken consistency.
- Chicken broth & half and half: Create the creamy sauce foundation without making it overly heavy.
- Sharp cheddar & Parmesan cheeses: Melt-in goodness that brings richness and a subtle tang.
- Chicken bouillon & oregano: Add seasoning and herbal note for complexity.
- Lime juice (added last): Provides a fresh brightness that wakes up the dish.
Make It Your Way
One of my favorite things about this Spicy Chicken Chipotle Pasta Recipe is how easy it is to tweak. Over time, I’ve played around with the spice levels and even swapped ingredients to suit different moods or dietary needs—and you should absolutely do the same!
- Variation: I once swapped penne for gluten-free pasta and loved how the sauce clung just as well. You can swap half and half for full cream or coconut milk if you want a dairy-free option.
- Mild Version: If the chipotle’s too fiery for you, reduce the chili powder and sneak in extra smoked paprika for smoky flavor without the heat.
- Veggie Boost: Feel free to toss in mushrooms, zucchini, or spinach for extra nutrition and texture – I often add baby spinach at the end for a fresh pop of green.
Step-by-Step: How I Make Spicy Chicken Chipotle Pasta Recipe
Step 1: Get Everything Ready
First off, bring a large pot of water to a boil for the pasta. While that heats up, whisk together your spice mix so it's ready to season the chicken and sauce. I like to pat the chicken dry before tossing it in the spice mix to get that nice sear and prevent steaming.
Step 2: Blanch the Asparagus
Once your water boils, salt it generously and add the asparagus. Blanch for just 2-3 minutes until they’re tender-crisp. I plunge mine into an ice water bath immediately after to keep their vibrant color and crunch – this little trick really makes a difference!
Step 3: Cook the Pasta and Save Pasta Water
Drop your penne into the boiling water and cook until just al dente—that’s your best bet for a luscious sauce coating. Don’t forget to scoop out about ½ cup of that starchy pasta water before draining; it’s pure gold for loosening the sauce if needed.
Step 4: Sear and Glaze the Chicken
Heat olive oil in a pan over medium-high heat until it’s hot and shimmering. Add chicken pieces in one layer—don’t crowd the pan—or they won’t brown properly. After a few minutes of searing, flip and cook until just done, then stir in honey and lime juice for that sweet-tangy glaze. Trust me, this glaze makes the chicken pop with flavor!
Step 5: Sauté the Veggies and Build the Sauce
In the same pan (wipe out burnt bits first), melt butter with olive oil, then add onions to soften. Toss in bell peppers and the remaining spice mix for that smoky depth. Garlic goes last to prevent burning. Next, sprinkle in flour and cook a minute to form the roux before slowly whisking in chicken broth and half and half. Keep stirring until the sauce is thick and creamy.
Step 6: Melt in the Cheeses
Turn down the heat and add cheddar first, stirring until melted, then follow with Parmesan. I like to be patient here and let the cheese fully melt into a silky smooth sauce—it’s worth the wait.
Step 7: Bring It All Together
Stir in lime juice, chicken, asparagus, peas (straight from frozen), and pasta. Season with salt, pepper, and a pinch more chipotle if you want that extra kick. If your sauce feels too thick, slowly add reserved pasta water until it reaches your perfect consistency. Garnish as you like, and dig in!
Top Tip
I’ve made this Spicy Chicken Chipotle Pasta Recipe countless times, and a few small tricks really up your game. These tips helped me elevate the dish from good to wow-worthy:
- Pat the Chicken Dry: Moisture is the enemy of a good sear, so drying chicken before seasoning ensures crispy, flavorful bites.
- Don’t Skip the Ice Bath: Blanching and shocking the asparagus keeps them bright and crunchy, which contrasts perfectly with the creamy sauce.
- Reserve Pasta Water: That starchy water is magic for adjusting sauce thickness without watering down flavor.
- Cheese Patience: Letting cheeses melt fully on low heat prevents grainy texture and keeps the sauce silky smooth.
How to Serve Spicy Chicken Chipotle Pasta Recipe
Garnishes
I love topping my Spicy Chicken Chipotle Pasta with a little extra freshly grated Parmesan for sharpness, plus a scattering of chopped fresh cilantro for earthiness. A final squeeze of lime brightens everything up and balances the richness. Simple garnishes make a big difference and keep the flavors lively.
Side Dishes
For sides, I often serve a crisp green salad with citrusy vinaigrette or roasted veggies like sweet potatoes or Brussels sprouts. Garlic bread also pairs beautifully, soaking up any leftover chipotle sauce. These sides round out the meal for a satisfying feast.
Creative Ways to Present
For a special dinner, try plating the pasta in shallow bowls with a sprig of cilantro and a lime wedge on the side. I’ve even served it in cast iron skillets straight from the oven, which keeps it warm and rustic—always a hit with guests!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Spicy Chicken Chipotle Pasta Recipe keep well in an airtight container in the fridge for up to 3 days. The flavors actually develop nicely overnight, making it perfect for next-day lunches or dinners.
Freezing
I’ve frozen this dish a couple of times with good results. Just cool it completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating for best texture—though the sauce may be a tad thicker and could require reserved pasta water to loosen.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the cheese sauce from separating. Adding a splash of water or broth can help revive the creamy texture. Microwave works too, but go slow to avoid drying out the chicken.
Frequently Asked Questions:
Absolutely! While penne is great for catching the creamy chipotle sauce, rigatoni, fusilli, or even farfalle work beautifully too depending on what you have on hand or prefer.
The chipotle pepper gives it a smoky warmth with moderate heat, but you can easily dial it down by reducing the chipotle chili powder or balancing with a bit more honey in the chicken glaze. Adding extra chipotle powder or hot sauce will ramp up the spice to your liking.
Yes! Swap the half and half for full-fat coconut milk or almond milk mixed with cornstarch for thickness, and omit the cheeses or use dairy-free cheese alternatives. Keep in mind the flavor and texture will shift slightly, but it’s still delicious.
Storing leftover pasta in an airtight container with a small drizzle of olive oil or a spoonful of sauce mixed in helps maintain moisture. Reheating gently and stirring in a splash of water or broth also prevents drying.
Final Thoughts
This Spicy Chicken Chipotle Pasta Recipe has become one of my go-to dishes because it delivers such a satisfying combination of bold, smoky flavor and creamy comfort—all in one pot. I hope it becomes one of your favorite weeknight wins too. Grab your skillet, spice it up, and enjoy every delicious bite like you’re sharing it with friends around your own kitchen table.
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Spicy Chicken Chipotle Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
Spicy Chicken Chipotle Pasta is a flavorful and creamy dish combining tender chicken seasoned with chipotle chili pepper and spices, sautéed vegetables, and penne pasta tossed in a rich chipotle cream sauce. This comforting meal offers a perfect balance of smoky heat and creamy textures, ideal for a satisfying dinner.
Ingredients
Spice Mix
- 1 ½ teaspoon chipotle chili pepper, chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
Chicken
- 2 medium chicken breasts, pounded to tenderize and chopped into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Vegetables
- 1 cup asparagus, chopped into 1-inch pieces
- 1 pound penne pasta
Creamy Chipotle Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 bell peppers (red, yellow and/or orange), thinly sliced
- 4-6 cloves garlic, minced
- ¼ cup flour
- 2 ½ cups low sodium chicken broth
- 1 ½ cups half and half (or milk whisked with 1 tablespoon cornstarch, or evaporated milk mixed with 2 teaspoons cornstarch)
- 1 ½ teaspoons chicken bouillon (granulated, crushed cubes or base)
- ½ teaspoon dried oregano
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon lime juice
- ½ cup frozen petite peas (do not thaw)
Optional Garnishes
- Freshly grated Parmesan cheese
- Fresh parsley or cilantro
- Lime juice
Instructions
- Prepare Pasta Water and Veggies: Start boiling water for the pasta in a large pot and season generously with salt. Prepare a large bowl of ice water with a colander inside. When water boils, add the chopped asparagus and cook for 2-3 minutes until tender-crisp, then transfer to the ice bath using a fine mesh sieve or drain insert to stop cooking.
- Make Spice Mix: In a small bowl, whisk together all the spices. Remove 1 ½ tablespoons of the mix to season the chicken. Keep the rest for the pasta sauce.
- Season the Chicken: Pat the chopped chicken dry with paper towels. Toss the chicken with the reserved 1 ½ tablespoons of spice mix evenly and set aside.
- Cook Pasta: Cook the penne pasta in the boiling salted water until al dente. Reserve ½ cup pasta water, then drain the pasta. Rinse briefly and toss with a drizzle of olive oil to prevent sticking; set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a cast iron braiser or Dutch oven over medium-high heat until smoking. Add chicken in a single layer and sear for 2-3 minutes per side until cooked through. Stir in 2 tablespoons honey and 1 tablespoon lime juice to glaze the chicken evenly. Remove chicken with glaze to a plate. Wipe pan clean to avoid burning honey.
- Sauté Onions and Peppers: In the same pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add chopped onions and sauté for 4 minutes until soft. Add sliced bell peppers and the remaining spice mix; cook for 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Make Creamy Sauce: Sprinkle flour over the sautéed vegetables and cook for one more minute. Reduce heat to low and slowly whisk in chicken broth, followed by the half and half. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and simmer until the sauce thickens, stirring often.
- Add Cheeses: Lower heat to low. Add shredded cheddar in batches, stirring until melted. Follow with grated Parmesan cheese, stirring until melted. Cook for 1-2 minutes on low to fully incorporate the cheeses into the sauce.
- Combine and Finish: Stir in 1 tablespoon lime juice, cooked chicken with glaze, blanched asparagus, and frozen peas. Add the cooked pasta and gently toss to coat everything in the sauce. Season with salt, pepper, and additional chipotle chili pepper to taste. If sauce is too thick, gradually add reserved pasta water until desired consistency.
- Garnish and Serve: Serve warm, garnished with freshly grated Parmesan cheese, fresh parsley or cilantro, and a squeeze of lime juice if desired.
Notes
- For a dairy-free alternative, substitute half and half and cheeses with plant-based versions.
- If half and half is unavailable, whisk milk with cornstarch to thicken.
- Blanching asparagus in ice water stops cooking and preserves its bright color and crispness.
- Adjust chipotle chili pepper amount based on heat preference for milder or spicier results.
- Reserve pasta water helps thin the sauce without losing flavor if it becomes too thick.
- Use freshly squeezed lime juice for best flavor in glaze and finishing touches.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
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