Spicy Chicken Chipotle Pasta
This Spicy Chicken Chipotle Pasta is bursting with smoky heat, creamy parmesan sauce, and fresh veggies for a quick, flavorful weeknight meal.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 8 ounces penne pasta the perfect shape to hold onto that creamy sauce
- 2 tablespoons olive oil for sautéing and flavor
- 1 pound chicken breast diced, tender and protein-packed
- 1 tablespoon chipotle pepper in adobo sauce minced, the smoky, spicy heart of the dish
- 1 teaspoon garlic powder for a savory base note
- 1 teaspoon onion powder adds a subtle sweetness
- 1 teaspoon smoked paprika enhances the smoky flavor
- 1/2 teaspoon cayenne pepper ramps up the heat just right
- 1 cup heavy cream creates that rich, velvety sauce
- 1 cup chicken broth balances the creaminess and adds depth
- 1 cup cherry tomatoes halved, juicy bursts of freshness
- 1 cup corn kernels fresh or frozen, a touch of natural sweetness
- Salt and pepper to taste, to season perfectly
- 1/2 cup grated Parmesan cheese for that nutty, cheesy finish
- Fresh cilantro chopped for garnish, adds a bright, herbaceous note
Instructions
Make Spicy Chicken Chipotle Pasta: A Simple Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water for later.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast and sprinkle with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
- Stir in the minced chipotle pepper in adobo sauce, allowing it to coat the chicken evenly. Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer, letting it thicken slightly for 3-5 minutes.
- Toss in the halved cherry tomatoes and corn kernels. Cook for another 2-3 minutes until the veggies are tender but still vibrant. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked penne pasta to the skillet, tossing everything together until the pasta is fully coated in the creamy chipotle sauce. Stir in the grated Parmesan cheese until melted and smooth.
- Remove from heat and sprinkle chopped fresh cilantro over the top. Serve immediately for the best flavor and texture.
Notes
- Use frozen corn if fresh is unavailable; it adds natural sweetness just as well.
- Swap cherry tomatoes with sun-dried or canned diced tomatoes for seasonal variations.
- Try chicken thighs instead of breasts for juicier, more flavorful meat.
- Adjust spiciness by varying the amount of chipotle pepper and cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or broth.