There’s something deeply comforting about a big bowl of creamy pasta with a smoky, spicy kick and tender pieces of seasoned chicken. This Spicy Chicken Chipotle Pasta brings together chipotle heat, warm spices, and bright citrus for a dish that’s weeknight-friendly but special enough for guests. It’s loaded with vegetables, a velvety chipotle-cheddar sauce, and plenty of fresh finishing touches that keep each bite lively.
Before we dive in, note that the recipe has been written so the ingredients and steps are clear and reliable. Follow the step-by-step directions for the best results and read the notes at the end for helpful tips, swaps, and serving ideas.
Why you’ll love this Spicy Chicken Chipotle Pasta
- Balanced heat: chipotle chili pepper and chili powder bring smoky warmth without overpowering the dish.
- Comforting, creamy sauce made with sharp cheddar and Parmesan and a little lime for brightness.
- Quick to make: everything comes together in roughly 30–40 minutes, perfect for busy evenings.
- Versatile: swap the pasta shape, add more vegetables, or adjust heat to taste.
Ingredients
- 1 ½ teaspoon chipotle chili pepper, chili powder
- 1 teaspoon each ground cumin, smoked paprika, onion powder, garlic powder, salt
- 1/4 teaspoon pepper
- 2 medium chicken breasts, pounded to tenderize, then chopped into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 cup asparagus, 1-inch chop
- 1 pound penne
- 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
- 1/4 cup flour
- 2 1/2 cups low sodium chicken broth
- 1 1/2 cups half and half (or milk whisked with 1 TBS cornstarch, or evaporated milk mixed with 2 tsps. cornstarch)
- 1 1/2 teaspoons chicken bouillon (granulated, crushed cubes or base)
- 1/2 teaspoon dried oregano
- 1 cup freshly shredded sharp cheddar
- 1/2 cup freshly grated Parmesan
- 1 tablespoon lime juice
- 1/2 cup frozen petite peas (don’t thaw)
- Freshly grated Parmesan cheese, for serving
- Fresh parsley or cilantro, for serving
- Lime juice, for finishing
Make-Ahead Notes
- You can chop the vegetables and shred the cheese in advance to save time.
- The seasoned chicken can be marinated briefly (15–30 minutes) in the olive oil, honey, and lime if you want extra flavor.
Step-by-step Directions
- Season the chicken: In a medium bowl, combine 1 ½ teaspoon chipotle chili pepper, chili powder with 1 teaspoon each ground cumin, smoked paprika, onion powder, garlic powder, and salt, and 1/4 teaspoon pepper. Toss the 2 medium chicken breasts (already pounded to tenderize and chopped into bite-size pieces) in the spice mixture until evenly coated.
- Cook the chicken: Heat 2 tablespoons olive oil in a large sauté pan or skillet over medium-high heat. Add the seasoned chicken pieces in a single layer and cook until they are browned and cooked through, about 5–7 minutes depending on piece size. Stir occasionally so they cook evenly. Once done, add 2 tablespoons honey and 1 tablespoon lime juice, toss to coat, cook for 30–60 seconds more, then remove the chicken from the pan and set aside. Reserve any pan juices.
- Cook the pasta and asparagus: While chopping and prepping, bring a large pot of salted water to a boil. Add 1 pound penne and cook until al dente according to package directions. During the last 2–3 minutes of the pasta’s cooking time, add 1 cup asparagus (1-inch chop) to the boiling water so it blanches but stays bright and crisp-tender. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and asparagus together and set aside.
- Start the sauce base: In the same skillet you used for the chicken, reduce heat to medium and add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the butter is melted and the oil shimmers, add 1 chopped yellow onion and sauté until it becomes translucent and starts to soften, about 4–5 minutes.
- Add bell peppers and garlic: Add the thinly sliced 2 bell peppers (red, yellow and/or orange) to the skillet and cook until they soften, another 4–5 minutes. Stir in 4–6 cloves garlic, minced, and cook for 30–45 seconds more until fragrant.
- Make the roux: Sprinkle 1/4 cup flour over the vegetables and stir constantly for 1–2 minutes so the flour cooks and begins to turn a light golden color. This will thicken the sauce and remove any raw flour taste.
- Deglaze and build the sauce: Slowly whisk in 2 1/2 cups low sodium chicken broth, scraping up browned bits from the bottom of the pan. Add 1 1/2 cups half and half (or your chosen milk substitute mixture), 1 1/2 teaspoons chicken bouillon (granulated, crushed cubes or base), and 1/2 teaspoon dried oregano. Whisk until smooth and bring to a gentle simmer; the sauce will begin to thicken as it heats.
- Finish the sauce with cheese and lime: Reduce the heat to low. Stir in 1 cup freshly shredded sharp cheddar and 1/2 cup freshly grated Parmesan until melted and fully incorporated, creating a creamy, cheesy sauce. Add 1 tablespoon lime juice and taste; adjust seasoning with additional salt, pepper, or a pinch more chipotle chili pepper if you want more heat.
- Combine pasta, chicken, and peas: Add the drained penne and asparagus to the skillet with the sauce. Fold in the cooked chicken pieces and 1/2 cup frozen petite peas (do not thaw). Toss everything gently to coat the pasta and to warm the peas through—about 2–3 minutes. If the sauce seems too thick, add small amounts of the reserved pasta cooking water, a tablespoon at a time, until you reach the desired consistency.
- Finish and serve: Remove the skillet from the heat. Taste and adjust seasoning as needed. Serve the Spicy Chicken Chipotle Pasta in warmed bowls with a sprinkle of freshly grated Parmesan cheese and chopped fresh parsley or cilantro. Offer extra lime juice at the table for a bright finish.
Troubleshooting and Tips
- If your sauce becomes too thick while the pasta sits, stir in reserved pasta water or a splash of half and half to loosen it.
- Adjust spice level: add more or less of the chipotle chili pepper and chili powder to control smokiness and heat. Start conservatively if you’re unsure.
- To keep chicken moist, don’t overcook the bite-size pieces during the initial sear; they’ll finish warming in the sauce.
- Grate your own cheddar and Parmesan for the best melting and flavor. Pre-shredded cheese can have anti-caking agents that affect texture.
Variations
- Vegetarian: Swap the chicken for firm tofu or a combination of mushrooms and chickpeas. Press and cube the tofu, toss in the spice mix, and pan-sear until golden before adding the honey and lime.
- Greens boost: Stir in a few handfuls of baby spinach at the end until wilted for extra color and nutrients.
- Different pasta: Short shapes like rigatoni, fusilli, or farfalle work well to trap the sauce; adjust cook time for each shape.
Make it ahead and store
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- For freezing, cool completely and freeze in a shallow container. Thaw overnight in the refrigerator before reheating—note that texture of the cream sauce can change slightly after freezing.
Serving suggestions
- Serve alongside a crisp green salad with a simple lime vinaigrette to echo the lime in the pasta.
- Offer warm, crusty bread or garlic bread to sop up any leftover sauce.
- Finish with extra chopped herbs and lime wedges to brighten every forkful.
Nutritional and portion notes
This recipe yields about 4 generous servings. Protein from the chicken and cheese, plus fiber from the pasta and vegetables, gives a satisfying, balanced meal. You can reduce richness by using milk whisked with 1 tablespoon cornstarch instead of half and half, as noted in the ingredient list.
Final thoughts
This Spicy Chicken Chipotle Pasta is smoky, creamy, and just lively enough from the chipotle spices and lime to keep you coming back for another forkful. It’s a great go-to for busy nights when you want something flavorful and substantial without a lot of fuss. The step-by-step directions above are written so you can move confidently from seasoning your chicken to combining everything in a luscious, cheesy sauce. Enjoy the bold flavors, and don’t be afraid to tweak the heat and brightness to make this your new favorite weeknight dinner.
Spicy Chicken Chipotle Pasta
A creamy, spicy chipotle pasta with honey-lime chicken, asparagus, peas, and sharp cheddar.
Equipment
- Large Pot
- colander or pasta pot with drain insert
- large skillet or braiser (enamel cast iron or Dutch oven)
- Mixing Bowl
- Whisk
- Cutting board and knife
- Measuring spoons and cups
- Spatula
Ingredients
- 1 1/2 teaspoons chipotle chili pepper or chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium chicken breasts pounded to tenderize, then chopped into bite-size pieces
- 2 tablespoons olive oil for searing chicken
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 cup asparagus cut into 1-inch pieces
- 1 pound penne pasta
- 2 tablespoons olive oil for sauce
- 2 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 bell peppers bell peppers thinly sliced (red, yellow and/or orange)
- 4-6 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups half and half or milk whisked with 1 tbsp cornstarch, or evaporated milk mixed with 2 tsp cornstarch
- 1 1/2 teaspoons chicken bouillon granulated, crushed cubes, or base
- 1/2 teaspoon dried oregano
- 1 cup sharp cheddar freshly shredded
- 1/2 cup Parmesan freshly grated
- 1 tablespoon lime juice additional
- 1/2 cup frozen petite peas do not thaw
- freshly grated Parmesan cheese for garnish
- fresh parsley or cilantro for garnish
- lime juice for garnish or finishing (optional)
Instructions
- Bring a large pot of water to a boil for the pasta; season generously with salt.
- In a small bowl, whisk together 1 1/2 tsp chipotle/chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp salt; remove 1 1/2 tablespoons of the mix and set aside for the chicken.
- Pat the chopped chicken dry, then toss with the reserved 1 1/2 tablespoons spice mix; set aside.
- Add the asparagus to the boiling pasta water and cook 2–3 minutes until tender-crisp, then transfer to an ice bath to stop cooking; reserve a colander or drain insert if available.
- Cook the penne in the same boiling water until just al dente; before draining, reserve 1/2 cup pasta cooking water, then drain and toss the pasta with a drizzle of olive oil; set aside.
- Heat 2 tablespoons olive oil in a large skillet or braiser over medium-high heat until very hot. Add the spiced chicken in a single layer and sear 2–3 minutes per side until cooked through.
- Stir in 2 tablespoons honey and 1 tablespoon lime juice to the chicken, coat evenly, then transfer the glazed chicken and any pan juices to a plate; wipe the pan clean.
- In the same pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add the chopped onion and sauté about 4 minutes until softened.
- Add the sliced bell peppers and the remaining spice mix, cook 2 minutes, then add the minced garlic and sauté 30 seconds until fragrant.
- Sprinkle in 1/4 cup flour and cook 1 minute while stirring. Reduce heat to low and slowly whisk in 2 1/2 cups chicken broth, then whisk in 1 1/2 cups half-and-half. Stir in 1 1/2 teaspoons chicken bouillon and 1/2 teaspoon dried oregano.
- Increase heat to medium-high and simmer the sauce, stirring often, until it thickens.
- Reduce heat to low and, in batches, stir in 1 cup shredded sharp cheddar until melted, then stir in 1/2 cup grated Parmesan until melted, cooking 1–2 minutes if needed for complete melting.
- Stir in 1 tablespoon lime juice, the cooked chicken, asparagus, and frozen peas, then add the drained pasta. Toss to combine and adjust seasoning with salt, pepper, and additional chipotle/chili powder to taste. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Serve topped with freshly grated Parmesan, chopped fresh parsley or cilantro, and a squeeze of lime if desired.
Notes
- Reserve 1/2 cup pasta water to adjust sauce consistency.
- Do not thaw the frozen peas before adding.
- Use half-and-half or the suggested milk/cornstarch substitutes if you don't have half-and-half.
- Adjust chipotle/chili powder to control spiciness.
- Pound chicken to even thickness for quick, even cooking.
