Venture into a flavor fiesta with this chipotle chicken pasta that combines smoky heat with creamy comfort in every forkful! This dish is perfect for weeknight dinners when you crave something exciting yet easy to make, and it’s guaranteed to become a family favorite in no time. Get ready to spice up your pasta game with this mouthwatering creation.
Why This Recipe Works
- The smoky depth from chipotle peppers in adobo sauce adds a complex, slightly spicy flavor that elevates the dish beyond ordinary pasta recipes, creating a memorable eating experience.
- Using heavy cream and Parmesan cheese creates a rich, velvety sauce that clings perfectly to the pasta, ensuring every bite is coated in deliciousness without being overly heavy.
- Seasoning the chicken with a blend of spices before cooking builds layers of flavor from the inside out, making the protein component stand out rather than just blending into the sauce.
- The addition of fresh cilantro and lime juice at the end brightens the entire dish, cutting through the richness and adding a refreshing contrast that keeps you coming back for more.
- This recipe is highly adaptable—you can adjust the spice level, swap proteins, or add vegetables to suit your preferences, making it versatile for various dietary needs and tastes.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce, minced (adjust for spice preference)
- 1 tablespoon adobo sauce from the can
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 12 ounces penne pasta
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Colander for draining pasta
- Grater for Parmesan cheese
Instructions
Step 1: Season and Cook the Chicken
Begin by patting the chicken cubes dry with paper towels—this helps them brown better rather than steam. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated. Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Once the oil shimmers, add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside; it will finish cooking later in the sauce.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the diced onion to the same skillet—no need to wipe it out, as those browned bits add flavor. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Stir in the minced chipotle peppers and adobo sauce, cooking for 1 minute to release their smoky aroma. This step builds the foundational flavors of the dish, so take your time to let the onions soften properly and the spices toast slightly.
Step 3: Create the Creamy Chipotle Sauce
Pour in the heavy cream and chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 3-4 minutes, allowing the flavors to meld together. Gradually whisk in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and slightly thickened. Taste the sauce and adjust seasoning with more salt or pepper if needed. If you prefer a thicker sauce, let it simmer for an additional 2-3 minutes, but avoid boiling vigorously as it might cause the cream to separate.
Step 4: Cook the Pasta and Combine
While the sauce is simmering, bring a large pot of salted water to a rolling boil—use about 1 tablespoon of salt for every 4 quarts of water. Add the penne pasta and cook according to package directions until al dente, which usually takes 10-12 minutes. Drain the pasta in a colander, reserving about 1/2 cup of the starchy pasta water. Return the cooked chicken to the skillet with the sauce, then add the drained pasta. Toss everything together, adding splashes of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
Step 5: Finish and Serve the Dish
Remove the skillet from the heat and stir in the fresh cilantro and lime juice—these fresh elements brighten up the rich sauce. Let the pasta sit for 2-3 minutes to allow the flavors to meld further and the sauce to thicken slightly. Serve immediately, garnished with extra Parmesan cheese and additional cilantro if desired. This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce.
Tips and Tricks
For an even deeper flavor, marinate the chicken cubes in the spice mixture and 1 tablespoon of lime juice for 30 minutes before cooking—this allows the spices to penetrate the meat. If you’re sensitive to spice, start with just 1 chipotle pepper and 1 teaspoon of adobo sauce, then taste and add more gradually. You can also remove the seeds from the chipotle peppers before mincing to reduce heat while maintaining the smoky flavor. To make this dish ahead of time, prepare the sauce and cook the chicken up to 2 days in advance; store them separately in the refrigerator and combine when ready to serve. For a smoother sauce, blend the chipotle peppers with the adobo sauce and a bit of cream before adding to the skillet—this creates a more uniform texture without chunks. If you don’t have heavy cream, you can substitute with half-and-half, but avoid boiling it to prevent curdling; alternatively, use full-fat coconut milk for a dairy-free version that still provides richness. To add more vegetables, stir in sautéed bell peppers, spinach, or corn during the last few minutes of cooking—they add color, nutrition, and texture. For a crisp topping, sprinkle breadcrumbs mixed with Parmesan over the finished dish and broil for 1-2 minutes until golden brown. Always reserve pasta water—the starchy liquid is gold for adjusting sauce consistency and helping it adhere to the pasta. If your sauce becomes too thick, thin it with more chicken broth or pasta water rather than additional cream to maintain balance. For extra smokiness, add a pinch of smoked salt or use smoked Parmesan cheese if available. To save time, use pre-cooked rotisserie chicken—shred it and add it to the sauce during the last 5 minutes of cooking just to heat through.
Recipe Variations
- For a seafood twist, substitute the chicken with shrimp or scallops—sauté them quickly in the skillet after the aromatics and remove before making the sauce, then add back at the end to avoid overcooking. The sweet seafood pairs wonderfully with the smoky chipotle flavor.
- Make it vegetarian by omitting the chicken and using roasted vegetables like zucchini, mushrooms, and bell peppers instead. Add them to the sauce along with a can of drained black beans for protein, and use vegetable broth instead of chicken broth.
- Try a different pasta shape such as rigatoni, fettuccine, or bowtie pasta—each holds sauce differently and can change the eating experience. Just adjust cooking times according to package directions.
- Add a Tex-Mex flair by stirring in 1 cup of corn kernels (fresh or frozen) and 1/2 cup of black olives along with the sauce, and top with sliced avocado and a dollop of sour cream before serving.
- For a lighter version, replace the heavy cream with Greek yogurt—whisk it in at the very end off the heat to prevent curdling, and use whole wheat pasta for added fiber.
Frequently Asked Questions
Can I make this recipe less spicy?
Absolutely! The spice level is easily adjustable. Start by using only one chipotle pepper and scrape out the seeds before mincing, as most of the heat resides there. You can also reduce or omit the adobo sauce initially, adding it gradually after tasting. Another trick is to increase the amount of cream or add a tablespoon of honey to balance the heat. If you’ve already made it too spicy, stir in extra Parmesan cheese or a splash of lime juice to mellow it out.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat with a splash of chicken broth, milk, or cream to loosen the sauce—microwaving can cause the sauce to separate. Stir frequently until heated through. Unfortunately, this dish doesn’t freeze well due to the dairy-based sauce, which may become grainy upon thawing.
What can I use instead of chipotle peppers in adobo?
If you can’t find chipotle peppers in adobo, substitute with 2 teaspoons of chipotle powder mixed with 1 tablespoon of tomato paste and 1 teaspoon of vinegar to mimic the smoky and tangy flavor. Alternatively, use smoked paprika combined with a pinch of cayenne pepper for heat, though the depth won’t be exactly the same. In a pinch, a few dashes of your favorite hot sauce can work, but add gradually and taste as you go.
Can I make this dish ahead of time?
Yes, with some prep. Cook the chicken and prepare the sauce (without adding the cream and Parmesan) up to 2 days in advance; store them separately in the refrigerator. When ready to serve, reheat the sauce gently, stir in the cream and cheese, then add freshly cooked pasta and chicken. Avoid assembling the entire dish too far ahead, as the pasta may absorb too much sauce and become mushy.
Is there a dairy-free option for this recipe?
Certainly! Replace the heavy cream with full-fat coconut milk for a rich, creamy texture—it pairs surprisingly well with the smoky chipotle flavor. Use nutritional yeast or vegan Parmesan instead of dairy Parmesan, and opt for olive oil instead of butter if used. Ensure the chicken broth is dairy-free, and garnish with fresh cilantro and lime as usual. The result will be equally delicious with a slight tropical twist.
Summary
This chipotle chicken pasta delivers smoky, spicy, and creamy flavors in one irresistible dish. Perfect for weeknights, it’s customizable and sure to become a staple. Enjoy with family and friends!
