Creamy Chipotle Chicken Pasta
This Creamy Chipotle Chicken Pasta is a smoky, spicy, and rich one-pot meal perfect for busy weeknights or casual gatherings.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Measuring spoons and cups
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 8 oz pasta of choice penne, rigatoni, or fusilli work beautifully
- 2 tablespoons olive oil for sautéing the chicken
- 1 pound chicken breast diced, boneless and skinless
- 1 teaspoon garlic powder adds subtle aromatic flavor
- 1 teaspoon onion powder complements the garlic
- 1 teaspoon smoked paprika for a smoky undertone
- 1 teaspoon chipotle pepper in adobo sauce minced, adjust based on your spice preference
- 1 cup heavy cream for that rich, creamy sauce
- 1 cup chicken broth adds depth and moisture
- 1 cup grated Parmesan cheese melts into the sauce for savory goodness
- Salt and pepper to taste
- 2 tablespoons fresh cilantro chopped, for garnish and freshness
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz pasta of choice and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about ½ cup of the pasta water.
- While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, salt, and pepper. Sauté the chicken until golden and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add 1 teaspoon minced chipotle pepper in adobo sauce and sauté for about 1 minute until fragrant. Pour in 1 cup chicken broth and 1 cup heavy cream. Stir well to combine, scraping any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
- Reduce heat to low and add 1 cup grated Parmesan cheese, stirring continuously until cheese melts into a smooth, creamy sauce. Return cooked chicken to the skillet and mix evenly into the sauce.
- Add the drained pasta to the skillet with the creamy chipotle chicken sauce. Toss gently to coat the pasta in the sauce. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Remove skillet from heat and sprinkle 2 tablespoons fresh chopped cilantro over the top. Serve immediately for best flavor and texture.
Notes
- Use fresh chipotle peppers in adobo sauce from a quality brand for authentic smoky flavor.
- Do not overcrowd the pan when cooking chicken to ensure a nice sear and juicy texture.
- Add cheese off the heat or on low to prevent curdling and keep sauce silky smooth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added cream or broth if needed.
- Freeze leftovers for up to 2 months; thaw overnight before reheating.