Go Back
Homemade Spicy Chicken Chipotle Pasta recipe photo

Spicy Chicken Chipotle Pasta

A creamy, spicy chipotle pasta with honey-lime chicken, asparagus, peas, and sharp cheddar.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings

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.