Description
Spicy Chicken Chipotle Pasta is a bold and creamy dish packed with smoky chipotle flavor, juicy chicken, colorful veggies, and a Parmesan-spiked cream sauce. It’s a quick, satisfying meal perfect for spice lovers and weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced or cubed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika or chili powder
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1/2 cup frozen or canned corn (optional)
- 1 tbsp fresh lime juice
- Fresh cilantro or parsley, for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Sear chicken until golden and cooked through, then remove and set aside.
- In the same skillet, sauté bell peppers and onion until soft, about 5 minutes. Add garlic and cook for 1 more minute.
- Stir in chopped chipotle peppers and cook for another minute.
- Reduce heat and pour in cream. Stir in Parmesan until smooth and slightly thickened.
- Return chicken and pasta to the skillet and toss to coat evenly in the sauce. Add corn if using.
- Finish with lime juice and garnish with cilantro or parsley. Serve warm.
Notes
- Start with 1 chipotle pepper and add more to adjust heat level.
- Use chipotle powder (½–1 tsp) as a substitute for canned peppers.
- Swap cream with half-and-half or milk for a lighter version.
- Add spinach or black beans for extra veggies and protein.
- Use vegan cream and cheese for a dairy-free version.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
