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.
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.