Description
This Spicy Chicken Chipotle Pasta is a creamy, flavorful dish combining tender chicken breasts, smoky chipotle peppers, and a rich Parmesan cream sauce with sautéed bell peppers and onions. Perfect for a satisfying yet spicy weeknight dinner, it offers a delicious twist on classic creamy pasta with a smoky heat kick.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
Sauce
- 1 tablespoon butter
- 2 cups heavy cream
- 3 tablespoons canned chipotle peppers in adobo sauce, chopped
- 1 cup Parmesan cheese, grated
Pasta and Garnish
- 12 oz pasta (such as penne or linguine)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Lemon wedges for serving
Instructions
- Season the chicken: Season the chicken breasts evenly on both sides with salt and black pepper to enhance flavor before cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken breasts in the skillet and cook for about 5-6 minutes per side until fully cooked through and golden brown. Remove the chicken from the skillet and set aside to rest.
- Sauté vegetables: In the same skillet, add butter followed by the sliced red and green bell peppers and yellow onion. Cook the vegetables over medium heat until tender and slightly caramelized, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Create sauce base: Pour in the heavy cream, stirring to combine with the vegetables. Increase the heat slightly and bring the mixture to a gentle simmer.
- Add chipotle flavor: Stir in the chopped chipotle peppers along with the adobo sauce, allowing the smoky and spicy flavor to infuse into the cream sauce.
- Melt Parmesan cheese: Lower the heat to low and add the grated Parmesan cheese. Stir continuously until the cheese melts fully and the sauce becomes smooth and creamy.
- Cook pasta: Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Slice chicken: Slice the cooked chicken breasts into thin strips for easy mixing with the pasta and sauce.
- Combine pasta, chicken, and sauce: Add the drained pasta and sliced chicken into the skillet with the chipotle cream sauce. Toss gently to coat the pasta and chicken evenly with the sauce.
- Serve: Plate the pasta hot, garnished with fresh chopped cilantro if desired, and serve with lemon wedges on the side for a bright, zesty finish.
Notes
- For a milder dish, reduce the amount of chipotle peppers or omit the adobo sauce.
- Fresh cilantro garnish is optional but adds a fresh herbal note to balance the richness.
- Lemon wedges add a nice acidic contrast that brightens the creamy sauce.
- Use pasta shapes that hold sauce well like penne or linguine for best results.
- Leftover sauce can be stored in the refrigerator for up to 2 days; reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
