Creamy chipotle chicken pasta features chicken and penne pasta in a spicy cream sauce made from chipotle peppers and heavy cream.
This creamy pasta recipe is made with diced chicken breasts but can also be made with rotisserie chicken for a super simple dinner. You can control the spice level of this dish by using more or less chipotle peppers in the pasta sauce. You can also make it even creamier with cream cheese or sour cream if needed.
If you like easy pasta dishes, try my one-pot sun-dried tomato pasta. Or, if you're looking for more spicy pastas, bookmark my cheesy buffalo chicken pasta.
Recipe Highlights
- Easy pasta recipe: This is an easy recipe that is also easy to memorize so you can make it again and again.
- Simple ingredients: This recipe utilizes everyday kitchen staples, like chicken, pasta, garlic, onions, and common spices, transforming them into a flavorful dish with minimal fuss.
Jump to:
Ingredients
- Chicken breasts: Boneless, skinless chicken breasts, cut into bite-sized pieces.
- Penne pasta: Perfect for creamy sauces, cooked until al dente.
- Olive oil: To sauté the chicken pieces.
- Garlic: Minced, either fresh or from a jar.
- Onion: Finely chopped white, yellow, or sweet onion.
- Chipotle peppers in adobo sauce: Brings a smoky and spicy kick to the sauce. This is found with canned foods. Check the canned vegetable section or near the Mexican ingredients. Brands include Goya, Embasa, La Costeña, and San Marcos.
- Adobo sauce: This comes from the can of peppers and intensifies the chipotle flavor.
- Chicken broth: Provides a savory liquid base for the sauce.
- Heavy cream: Creates a creamy texture for the sauce.
- Seasoning: Paprika, dried oregano, and kosher salt.
See the recipe card for quantities.
Instructions
Cook the penne pasta in a large pot of water until al dente according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Season chicken pieces with salt and black pepper to taste and add them to the hot skillet, cooking until they reach a minimum internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set it aside.
In the same skillet, add the diced onion. Sauté until the onion is translucent. Add the minced garlic and cook for an additional minute. (Tip: If you add the garlic too early, it will burn and become bitter.)
Stir in the chopped chipotle peppers and adobo sauce and cook for 1-2 minutes.
Add the chicken broth, heavy cream, paprika, salt, and dried oregano. Stir and bring the sauce to a low boil. Reduce the heat and simmer the sauce for 5-7 minutes, stirring occasionally and allowing it to thicken slightly.
Add the cooked chicken back and cooked pasta to the spicy chipotle cream sauce.
Gently toss everything together until evenly coated.
Serve with fresh cilantro and grated Parmesan cheese (optional).
Substitutions
- Chicken breasts: Boneless, skinless chicken thighs are a perfect substitute. You can also use a pre-cooked rotisserie chicken (skip the second step of the recipe).
- Penne pasta: This can be replaced with any type of pasta or gluten-free alternative. I recommend short pasta shapes like macaroni, shells, and ziti.
- Onion: Use white onion, yellow onion, or sweet onion. You can even use shallots or red onion.
- Chipotle peppers: For a non-spicy recipe, you can use roasted red peppers.
- Chicken broth: Chicken stock, vegetable broth or water with bouillon cubes are perfect substitutes.
- Heavy cream: Half-and-half or whole milk can offer a lighter alternative but will not be as creamy as heavy cream.
Top Tip
To make this recipe less spicy, reduce the amount of chipotle peppers and adobo sauce, or omit them entirely (try roasted red peppers instead). Remember, you can always add more, but once you add them, it's hard to tone down the spice.
You can also add an ingredient like softened cream cheese, parmesan, sour cream, or mozzarella to make this dish extra-creamy and cut back on the overall spice.
📖 Recipe
Creamy Chipotle Chicken Pasta
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces (about 3 cups)
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 small onion finely diced
- 1-2 chipotle peppers in adobo sauce finely chopped
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
Instructions
- Cook the penne pasta in a large pot of water until al dente according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season chicken pieces with salt and black pepper to taste and add them to the hot skillet, cooking until they reach a minimum internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set it aside.
- In the same skillet, add the diced onion. Sauté until the onion is translucent. Add the minced garlic and cook for an additional minute.
- Stir in the chopped chipotle peppers and adobo sauce and cook for 1-2 minutes.
- Add the chicken broth, heavy cream, paprika, salt, and dried oregano. Stir and bring the sauce to a low boil. Reduce the heat and simmer the sauce for 5-7 minutes, stirring occasionally and allowing it to thicken slightly.
- Add the cooked chicken back and cooked pasta to the spicy chipotle cream sauce and gently toss everything together until evenly coated.
- Serve with fresh cilantro and grated Parmesan cheese (optional).
Notes
Nutrition
FAQ
Chipotle peppers in adobo sauce are smoked and dried jalapeño peppers that are rehydrated and then canned in a flavorful adobo sauce made with tomatoes, vinegar, garlic, and spices. The result is a spicy, smoky, and slightly sweet sauce.
Related
If you love this flavorful pasta dish, try one of these easy pasta recipes.
Food safety
- Avoid cross-contamination: Ensure proper separation of raw chicken from ready-to-eat ingredients during preparation to prevent cross-contamination. Use separate cutting boards, utensils, and surfaces for raw chicken to avoid spreading harmful bacteria.
- Minimum internal temperature: Cook the chicken thoroughly until it reaches a safe internal temperature of 165°F (74°C) to eliminate any harmful bacteria, and avoid consuming undercooked poultry to prevent foodborne illnesses.
- Proper storage: Refrigerate any leftovers promptly, within two hours of cooking, and store them in airtight containers.
Comments
No Comments