Description
This Spicy Chicken Pasta with Creamy Chipotle Sauce is a vibrant and flavorful dish combining tender chicken thighs, perfectly cooked penne pasta, and a rich, smoky chipotle cream sauce made from half and half and chipotle peppers in adobo. Enhanced with sautéed bell peppers, onions, and asparagus, this recipe offers a balanced blend of spice and creaminess that’s sure to satisfy your taste buds.
Ingredients
Units
Scale
Chicken
- 8 oz. boneless, skinless chicken thighs or chicken breasts
- Salt, to taste
- Cracked black pepper, to taste
- 1/2 tsp. ground cumin
- 1 tbsp. olive oil
Chipotle Cream Sauce
- 3/4 cup half and half or heavy cream
- 2 garlic cloves
- 1 large chipotle pepper or two small chipotle peppers (canned)
- 1 tsp. adobo sauce (from the chipotle pepper can)
- 1 tsp. honey
- Pinch of salt
Vegetables
- 1/3 cup finely chopped yellow onion or white onion
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup chopped asparagus spears
Pasta and Finishing
- 8 oz. dried penne pasta
- 1/4 cup grated Parmesan cheese
- 1 tbsp. fresh lemon juice
- 1/2 cup reserved pasta water (plus more as needed)
- Chopped green onion for garnish
Instructions
- Season Chicken: Season the chicken thighs or breasts thoroughly with salt, cracked black pepper, and 1/2 teaspoon ground cumin. Set aside to rest while preparing other ingredients.
- Make Spicy Chipotle Cream Sauce: In a small blender or food processor, combine the half and half, garlic cloves, honey, chipotle pepper(s), adobo sauce, and a pinch of salt. Blend until completely smooth and set the sauce aside.
- Cook Chicken: Heat olive oil in a nonstick pan over medium heat. Add the seasoned chicken and cook for 3 to 4 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through. Transfer chicken to a cutting board and cover with foil to keep warm.
- Cook Vegetables: In the same pan, add chopped yellow bell peppers and onions with a pinch of salt and black pepper. Sauté for 5 to 6 minutes or until softened, stirring occasionally and scraping up any browned bits from the pan for extra flavor.
- Boil Pasta: While vegetables cook, bring a large pot of salted water to a boil. Add dried penne pasta and cook according to package instructions, reducing the cooking time by one minute to achieve al dente texture. Reserve 1/2 cup pasta water before draining.
- Add Asparagus: Toss chopped asparagus into the pan with the peppers and onions. Continue cooking, stirring occasionally, for 3 to 4 minutes until asparagus is slightly tender but still crisp.
- Add Chipotle Cream Sauce to Veggies: Pour the blended chipotle cream sauce into the pan with vegetables. Stir well to combine and cook for 5 to 6 minutes, allowing the sauce to thicken slightly while the pasta finishes cooking. Meanwhile, slice the cooked chicken into bite-sized pieces.
- Toss Pasta with Sauce: Add the drained pasta to the pan with the cream sauce and vegetables. Stir well to coat the pasta evenly with the sauce.
- Add Chicken, Cheese, and Flavor: Add the sliced chicken, grated Parmesan cheese, fresh lemon juice, and adjust salt and pepper to taste. Stir thoroughly to combine all elements. Gradually stir in reserved pasta water to loosen and creamify the sauce to your desired consistency.
- Garnish and Serve: Serve the pasta hot, garnished with chopped green onions and additional Parmesan cheese if desired for extra flavor and presentation.
Notes
- You can substitute chicken breasts for thighs if preferred; cooking times may vary slightly.
- Adjust the number of chipotle peppers according to your preferred spice level.
- Reserve pasta water is key to adjusting the sauce consistency and helping it cling beautifully to the pasta.
- For a richer sauce, use heavy cream instead of half and half.
- Make sure not to overcook asparagus to retain its vibrant color and slight crunch.
- Fresh lemon juice brightens the dish and balances the smoky heat of the chipotle.
Nutrition
- Serving Size: 1 serving (approximately 1/3 of recipe)
- Calories: 530
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
