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
Scale
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
