This creamy chipotle chicken pasta comes together in about 30 minutes and balances smoky heat with rich sauce. It’s a straightforward dish that feels a little special but won’t keep you in the kitchen all night.
The Story Behind This Recipe
I stumbled on this recipe when I needed something different from the usual tomato-based pastas but still wanted something quick and satisfying. The chipotle peppers in adobo sauce add a gentle smoky heat without overwhelming the dish, giving it a rich depth that’s a nice change from plain cream sauces.
This pasta works great on busy nights because it uses pantry staples mixed with a handful of fresh ingredients. I usually cook the chicken first, then make the sauce in the same pan, so there’s less cleanup. The cream and cheese melt into a smooth, slightly spicy sauce that clings nicely to the noodles.
Family and friends always notice the flavor right away. It’s familiar enough that picky eaters don’t mind it, but the smoked chipotle gives it a little punch that’s nice if you want something a bit different from your usual pasta night. I also like topping it with a bit of fresh cilantro and a squeeze of lime if I have it on hand, which brightens things up.
It’s a nice middle ground when I want a comforting meal but am too tired or rushed for anything elaborate. Plus it uses just one pot after cooking the chicken, which is always a bonus during a busy week. I hope it becomes a go-to for you too.
Cuisine: Tex-Mex
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced (plus 1 tablespoon sauce)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 8 ounces penne or rigatoni pasta
- Salt and pepper, to taste
- Fresh cilantro and lime wedges, for garnish (optional)
Instructions
- Step 1. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Step 2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Step 3. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
- Step 4. In the same skillet, add the minced garlic and chipotle pepper with its sauce. Cook for about 1 minute until fragrant.
- Step 5. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- Step 6. Lower heat to medium, then stir in heavy cream. Let it simmer gently for 3-4 minutes until slightly thickened.
- Step 7. Add the Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 8. Return the chicken to the skillet and toss to coat in the sauce.
- Step 9. Add the cooked pasta and toss everything together until the noodles are well coated and heated through.
- Step 10. Serve with fresh cilantro and a squeeze of lime if desired.
Tips for Success
- If you like more heat, add an extra chipotle pepper or a pinch of cayenne.
- Use freshly grated Parmesan for the best melt and flavor.
- To save time, use leftover cooked chicken or a rotisserie chicken.
- Don’t overcook the garlic—the smoky chipotle flavor shines best with just a quick saute.
Variations & Substitutions
- Swap the chicken for shrimp or sautéed mushrooms for a different protein option.
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Add some diced bell peppers or spinach for extra veggies.
- Stir in a handful of crispy bacon bits just before serving for a smoky crunch.
