Description
This Spicy Chicken Chipotle Pasta combines tender chicken breast pieces with smoky chipotle peppers in a creamy sauce, tossed with penne pasta and vibrant sautéed vegetables like asparagus and bell peppers. A touch of honey balances the heat, while fresh lime juice and cilantro add refreshing brightness. Finished with crunchy tortilla strips and Parmesan cheese, this dish offers a perfect blend of smoky, spicy, creamy, and fresh flavors ideal for a hearty weeknight dinner.
Ingredients
Scale
Protein & Dairy
- 2 Chicken breasts
- 1 ½ cup Parmesan cheese, grated
- 1 ½ cup Heavy cream
- 3 Tbsp unsalted butter (divided: 1 Tbsp + 2 Tbsp)
- 1 garlic clove, crushed
- 2 tsp garlic, minced
Pasta & Grains
- 1 lb Penne pasta
Vegetables & Herbs
- 1 cup Asparagus, chopped
- 1 Red bell pepper, chopped
- 1 Yellow bell pepper, chopped
- 1 cup Peas
- 1 onion (yellow), chopped
- Cilantro, chopped (for garnish)
- 1 Tbsp lime zest
- 1 lime, juiced + additional lime wedges for serving
Pantry & Seasonings
- 2 Tbsp olive oil (divided)
- 3 Tbsp raw honey
- 1 tsp salt (plus additional to taste)
- 1 tsp black pepper (plus additional to taste)
- ¼ tsp red pepper flakes
- 2 Tbsp chipotle pepper in adobo, chopped
- 1 Tbsp adobo sauce (from chipotle can)
- Tortilla strips (for topping)
Instructions
- Preheat skillet: Heat a cast-iron skillet over medium-high heat to prepare for sautéing vegetables and browning chicken.
- Boil water: In a Dutch oven, bring 4 cups of salted water along with 2 tablespoons of butter to a boil.
- Prepare chicken: Cut chicken breasts into 1-inch chunks. Toss pieces in a bowl with lime juice, a pinch of salt, and pepper to season evenly.
- Prep vegetables: Chop asparagus into 2-inch pieces. Chop red and yellow bell peppers and yellow onion. Toss peppers and onions in a bowl with olive oil, salt, pepper, and red pepper flakes.
- Sauté peppers and onions: Add the tossed peppers and onions to the preheated skillet and sauté for 5 minutes until softened.
- Cook asparagus: Add asparagus pieces to the boiling water and cook for 2 minutes. Remove with a slotted spoon and set aside.
- Cook pasta: Add penne pasta to the boiling water and cook until al dente. Drain the pasta and rinse under cold water to stop cooking. Keep the Dutch oven on the stove over medium-high heat.
- Sauté peas and garlic: Add minced garlic, peas, and reserved asparagus to the skillet with sautéed peppers and onions. Cook for 2 minutes, then remove from skillet and combine with pasta in the Dutch oven.
- Cook chicken: Add olive oil to the skillet and swirl to coat. Add seasoned chicken pieces and brown for 4-5 minutes until cooked through. Pour honey over the chicken and sauté for an additional 2 minutes to glaze.
- Make chipotle cream sauce: In the Dutch oven, add 2 tablespoons butter and melt. Stir in chopped chipotle peppers, adobo sauce, and crushed garlic. Slowly add heavy cream and stir to combine. Once the sauce bubbles, whisk in grated Parmesan cheese, lime zest, and season with salt and pepper to taste. Turn off heat.
- Combine pasta, chicken, and sauce: Add the browned chicken, pasta, and sautéed vegetables into the chipotle cream sauce. Toss everything gently to coat evenly.
- Garnish and serve: Top the pasta with chopped cilantro and crunchy tortilla strips. Serve with lime wedges on the side for extra zest. Enjoy your spicy chipotle chicken pasta!
Notes
- Use fresh lime juice and zest for the best bright citrus flavor.
- Adjust the amount of chipotle pepper and red pepper flakes to control the spice level.
- Rinsing pasta under cold water stops the cooking process and prevents sticking.
- To make tortilla strips, cut tortillas into thin strips and bake or fry until crisp.
- Can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove or microwave.
