Creamy Chipotle Chicken Pasta Recipe

Creamy Chipotle Chicken Pasta Recipe

This Creamy Chipotle Chicken Pasta is one of those chicken pasta recipes you’ll want to keep on repeat. Made with a rich chipotle pepper sauce, it’s an easy pasta recipe that delivers comforting flavor with just the right amount of heat.

5 from 5 votes

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Course: Main Course

Cuisine: Latin Inspired

Keyword: chipotle chicken pasta recipe, spicy chipotle pasta, spicy cream sauce, spicy pasta

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Servings

Calories: 574kcal

Author: Juyali (ju-ja-lee)

Equipment

Cutting board, mixing bowl, large skillet or deep pan

Ingredients

Chicken Marinade

2 tablespoons Lemon Juice
2 tablespoons Soy Sauce
½ teaspoon Smoked Paprika
½ teaspoon Lemon Zest
¼ teaspoon Kosher Salt
¼ teaspoon Black Pepper
2 tablespoons Olive Oil
2 Boneless Skinless Chicken Breasts (about 1 pound)

Pasta Sauce

1 tablespoon Olive Oil
1 cup Mushrooms (sliced)
½ cup Corn Kernels
3 Garlic Cloves (minced)
1 cup Chicken Broth
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
2 cups Heavy Cream
2 tablespoons Chipotle Puree (use 1 ½ tablespoons for less heat)
½ cup Mexican Cotija Cheese

Pasta

8 ounces Spaghetti (any short pasta will work too)

Instructions

This recipe can yield 4 large or 6 small servings. For best flavor and texture, the chicken can be prepped ahead and marinated overnight.

Marinate the chicken

Slice the chicken breasts into strips. In a mixing bowl, combine lemon juice, soy sauce, smoked paprika, lemon zest, olive oil, salt, and black pepper. Add the chicken and toss until evenly coated. Set aside while prepping the remaining ingredients.

Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.

Cook the chicken

Using the same pot, heat over medium heat and add a drizzle of olive oil. Cook the chicken in batches, about 2–3 minutes per side, until cooked through and lightly browned. Internal temperature should reach 165°F. Remove from the pot and set aside covered.

Make the sauce

Lower the heat to medium-low and add olive oil if needed. Add mushrooms, corn, and garlic and cook for 3–4 minutes until softened. Stir in chipotle puree, salt, and pepper. Pour in chicken broth and scrape the bottom of the pot to release flavor.

Finish the sauce

Add heavy cream and stir to combine. Adjust heat level to taste. Return the chicken to the pot and simmer for 1–2 minutes.

Assemble the pasta

Add the cooked pasta to the sauce and toss until fully coated. Stir in cotija cheese just before serving. Finish with some chives and cilantro, and serve right away.

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Notes

Fresh Garlic / Minced Garlic – Builds the base flavor of the sauce. If needed, ¾ teaspoon garlic powder can be used as a substitute.
Chipotle Peppers
- You can use store-bought chipotle puree, chipotle sauce, or make your own by blending canned chipotle peppers in adobo sauce. Save the remainder of the peppers for marinades, soups, or to make this delicious Tomatillo-Chipotle Salsa.
- This recipe uses 2 tablespoons of chipotle puree for a bolder smoky chipotle flavor, resulting in a medium-hot pasta. For a milder heat level, use 1 to 1½ tablespoons.
Cotija Cheese – A Mexican cheese that adds a salty finish and extra flavor to the dish. Grated Parmesan cheese works well as a substitute.

Nutrition