There’s something incredibly satisfying about a creamy pasta dish with a smoky, spicy kick that lingers just enough to keep you coming back for more. This Spicy Chicken Chipotle Pasta hits all those notes and then some. Tender chicken bites coated in a lively chipotle chili pepper blend, brightened with a squeeze of lime, and enveloped in a luscious, cheesy sauce studded with fresh asparagus and bell peppers—it’s a flavor powerhouse that’s both comforting and exciting. Whether you’re looking for a weeknight winner or a crowd-pleaser for dinner guests, this dish checks all the boxes.

Why It’s My Go-To

What makes this Spicy Chicken Chipotle Pasta my go-to meal is its perfect balance of heat, creaminess, and freshness. The chipotle chili pepper and smoked paprika bring a smoky warmth without overwhelming the palate, while the honey and lime juice introduce that subtle sweet and tangy contrast that makes each bite pop. Plus, it’s versatile—the asparagus and bell peppers add a vibrant crunch and pop of color, but you can easily swap in other veggies depending on the season or what you have on hand. It’s hearty enough to satisfy but not too heavy, making it ideal for any time of year. And let’s be honest—any pasta dish that combines bold flavors with simple ingredients and quick cooking time is a winner in my book.

Shopping List

1 teaspoon chipotle chili pepper, chili powder
1 teaspoon each: ground cumin, smoked paprika, onion powder, garlic powder, salt
1/4 teaspoon black pepper
2 medium chicken breasts (pounded to tenderize, then chopped into bite-size pieces)
2 tablespoons olive oil (plus extra for pasta sauce)
2 tablespoons honey
1 tablespoon lime juice (plus extra for finishing)
1 cup asparagus, chopped into 1-inch pieces
1 pound penne pasta
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 all-purpose flour
2 1/2 cups low sodium chicken broth
1 cup half and half (or milk whisked with 1 tablespoon cornstarch, or evaporated milk mixed with 2 teaspoons cornstarch)
1 1/2 teaspoons chicken bouillon (granulated, crushed cubes, or base)
1/2 teaspoon dried oregano
1 cup freshly shredded sharp cheddar cheese
1/2 cup freshly grated Parmesan cheese (plus more for garnish)
1/2 cup frozen petite peas (do not thaw)
Fresh parsley or cilantro for garnish

What You’ll Need (Gear)

Large pot for boiling pasta
Large skillet or sauté pan for cooking chicken and vegetables
Medium saucepan for making the cheese sauce
Wooden spoon or silicone spatula for stirring
Chef’s knife and cutting board
Measuring spoons and cups
Colander for draining pasta

From Start to Finish: Spicy Chicken Chipotle Pasta

Step 1: Prepare the Chicken

Start by pounding the chicken breasts to an even thickness using a meat mallet or rolling pin—this helps them cook evenly and stay tender. Chop the chicken into bite-size pieces. In a bowl, toss the chicken with chipotle chili pepper, chili powder, ground cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper until well coated.

Step 2: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add a little more olive oil if needed. Toss in the chopped asparagus, sliced bell peppers, and half of the minced garlic. Sauté for about 3-4 minutes until the vegetables are just tender but still vibrant. Remove and set aside with the chicken.

Step 4: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water for later use.

Step 5: Make the Cheese Sauce

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and remaining garlic, cooking until softened and fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the chicken broth and half and half (or milk mixture), then add the chicken bouillon and dried oregano. Continue whisking until the sauce thickens, about 4-5 minutes.

Step 6: Add Cheese and Seasonings

Remove the sauce from heat and stir in the sharp cheddar and Parmesan cheese until melted and smooth. Add 1 tablespoon of lime juice and adjust seasoning to taste with salt and pepper. If the sauce is too thick, loosen it with reserved pasta water a little at a time.

Step 7: Combine Everything

Add the cooked chicken, sautéed vegetables, and frozen petite peas directly into the cheese sauce. The heat from the sauce will gently thaw the peas. Stir in the cooked penne pasta until everything is evenly coated and heated through.

Step 8: Serve and Garnish

Spoon the Spicy Chicken Chipotle Pasta onto plates or into bowls. Garnish with freshly grated Parmesan, chopped parsley or cilantro, and a final squeeze of lime juice for brightness. Serve immediately and enjoy!

Fresh Takes Through the Year

Spring: Swap asparagus for fresh peas and add a handful of baby spinach for extra greens.
Summer: Use grilled chicken breasts and toss in roasted corn and cherry tomatoes for a fresh, smoky flavor.
Fall: Add sautéed mushrooms and kale along with the bell peppers for an earthy twist.
Winter: Incorporate roasted butternut squash and swap out the penne for rigatoni for a hearty meal.

Learn from These Mistakes

Overcooking the chicken can make it tough—pound it to even thickness and watch the cooking time closely.
Not seasoning the pasta water will lead to bland noodles; always salt your boiling water well.
If the cheese sauce is too thick, avoid adding more flour; instead, loosen it with reserved pasta water or broth.
Using thawed peas instead of frozen can make them mushy; add them frozen for a nice pop of texture.

Cooling, Storing & Rewarming

This Spicy Chicken Chipotle Pasta stores beautifully in the fridge for up to 3 days. Transfer leftovers to an airtight container and cool completely before refrigerating. To reheat, warm gently on the stove over low heat, adding a splash of milk or broth to bring back the creamy texture. You can also microwave it in short bursts, stirring in between to ensure even heating. For best results, avoid freezing as the sauce may separate upon thawing.

Helpful Q&A

Can I use a different type of pasta for this recipe?

Absolutely! While penne holds the sauce nicely, you can swap in rigatoni, fusilli, or even farfalle. Just adjust the cooking time according to the pasta you choose.

What’s the best way to control the spice level?

If you prefer a milder dish, reduce the chipotle chili pepper to 1/2 teaspoon and omit or lessen the chili powder. You can always add more heat with a dash of hot sauce when serving.

Can I make this recipe vegetarian?

Yes! Replace the chicken with firm tofu or sautéed mushrooms and use vegetable broth instead of chicken broth. The spices and cheese sauce will still deliver plenty of flavor.

Is there a shortcut to making the cheese sauce?

If you’re short on time, you can use a good-quality store-bought cheese sauce or even a creamy alfredo sauce as a base. Just stir in the spices and lime juice to keep that signature flavor.

Similar Recipes

Honey Chipotle Chicken Black Bean Salad – For a fresh, spicy chicken salad with a southwestern twist.
One Pan Creamy Tomato Basil Pasta With Mushrooms – A simple, creamy pasta recipe that’s vegetarian and full of flavor.

See You at the Table

This Spicy Chicken Chipotle Pasta is a celebration of bold flavors and comforting textures that’s sure to become a staple in your kitchen. Whether you’re craving something cozy after a busy day or want to impress guests with a flavorful homemade meal, this recipe delivers on every level. Gather your ingredients, invite your favorite people, and savor every bite of this smoky, spicy, creamy delight. Don’t forget to finish with a sprinkle of fresh herbs and an extra squeeze of lime to brighten those complex flavors. Happy cooking and even happier eating!

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Spicy Chicken Chipotle Pasta

This Spicy Chicken Chipotle Pasta is creamy, smoky, and packed with bold flavors that make every bite irresistible and perfect for any night of the week.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Southwestern

Keyword: Chicken, Creamy, Easy, Pasta, Quick, Spicy

Servings: 4 servings

Ingredients

1 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
0.25 teaspoon black pepper
2 medium chicken breasts pounded to tenderize, chopped into bite-size pieces
2 tablespoons olive oil plus extra for pasta sauce
2 tablespoons honey
1 tablespoon lime juice plus extra for finishing
1 cup asparagus chopped into 1-inch pieces
1 pound penne pasta
2 tablespoons unsalted butter
1 yellow onion chopped
2 bell peppers red, yellow, and/or orange, thinly sliced
4-6 cloves garlic minced
0.25 cup all-purpose flour
2.5 cups low sodium chicken broth
1 cup half and half or milk whisked with 1 tablespoon cornstarch, or evaporated milk mixed with 2 teaspoons cornstarch
1.5 teaspoons chicken bouillon granulated, crushed cubes, or base
0.5 teaspoon dried oregano
1 cup freshly shredded sharp cheddar cheese
0.5 cup freshly grated Parmesan cheese plus more for garnish
0.5 cup frozen petite peas do not thaw
Fresh parsley or cilantro for garnish

Instructions

Prepare the Chicken

Start by pounding the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure even cooking and tenderness. Chop the chicken into bite-size pieces. In a bowl, toss the chicken with chipotle chili pepper, chili powder, ground cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper until well coated.

Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add a little more olive oil if needed. Toss in the chopped asparagus, sliced bell peppers, and half of the minced garlic. Sauté for about 3-4 minutes until the vegetables are just tender but still vibrant. Remove and set aside with the chicken.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water for later use.

Make the Cheese Sauce

In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and remaining garlic, cooking until softened and fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the chicken broth and half and half (or milk mixture), then add the chicken bouillon and dried oregano. Continue whisking until the sauce thickens, about 4-5 minutes.

Add Cheese and Seasonings

Remove the sauce from heat and stir in the sharp cheddar and Parmesan cheese until melted and smooth. Add 1 tablespoon of lime juice and adjust seasoning to taste with salt and pepper. If the sauce is too thick, loosen it with reserved pasta water a little at a time.

Combine Everything

Add the cooked chicken, sautéed vegetables, and frozen petite peas directly into the cheese sauce. The heat from the sauce will gently thaw the peas. Stir in the cooked penne pasta until everything is evenly coated and heated through.

Serve and Garnish

Spoon the Spicy Chicken Chipotle Pasta onto plates or into bowls. Garnish with freshly grated Parmesan, chopped parsley or cilantro, and a final squeeze of lime juice for brightness. Serve immediately and enjoy!

Equipment

Large pot for boiling pasta
Large skillet or sauté pan for cooking chicken and vegetables
Medium saucepan for making the cheese sauce
Wooden spoon or silicone spatula for stirring
Chef’s knife and cutting board
Measuring Spoons and Cups
Colander for draining pasta

Notes

For a milder spice, reduce chipotle chili pepper and omit chili powder or add hot sauce to taste at serving.
Swap vegetables seasonally for fresh takes, such as peas and spinach in spring or roasted corn and cherry tomatoes in summer.
Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with added milk or broth to restore creaminess.
Do not thaw frozen peas before adding to keep their texture.
Use any pasta shape you prefer, adjusting cooking time as needed.