Description
Spicy Chicken Chipotle Pasta combines tender chicken breast seasoned with a smoky chipotle and spice mix, tossed with al dente penne pasta, crisp asparagus, and a creamy, cheesy chipotle sauce. This flavorful dish balances smoky heat, citrusy lime, and savory cheeses for a comforting and hearty meal perfect for dinner.
Ingredients
Scale
Spice Mix
- 1 ½ teaspoon chipotle chili pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 2 medium chicken breasts, pounded and chopped into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Vegetables
- 1 cup asparagus, cut into 1-inch pieces
- 1 pound penne pasta
Creamy Chipotle Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 bell peppers (red, yellow, and/or orange), thinly sliced
- 4-6 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 ½ cups low sodium chicken broth
- 1 ½ cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk with 2 teaspoons cornstarch)
- 1 ½ teaspoons chicken bouillon (granulated, crushed cubes, or base)
- ½ teaspoon dried oregano
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon lime juice
- ½ cup frozen petite peas (do not thaw)
Optional Garnishes
- Freshly grated Parmesan cheese
- Fresh parsley or cilantro
- Lime juice
Instructions
- Boil Pasta Water: Begin by bringing a large pot of water to a boil to cook the pasta and asparagus. Meanwhile, prepare the chicken and spice mix.
- Prepare Spice Mix: In a small bowl, whisk together chipotle chili pepper, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper. Remove 1 ½ tablespoons of this mixture to season the chicken, reserving the rest for the sauce.
- Season Chicken: Pat the chopped chicken dry with paper towels on a cutting board. Toss the chicken with the reserved 1 ½ tablespoons of spice mix until evenly coated. Set aside.
- Cook Asparagus: Prepare a large bowl of ice water and place a colander or strainer inside. Salt the boiling pasta water generously. Add asparagus and cook for 2 to 3 minutes until tender-crisp. Transfer asparagus with a fine mesh sieve or drain insert into the ice water bath to stop cooking.
- Cook Pasta: In the same boiling water, cook penne until just al dente according to package instructions. Reserve ½ cup pasta water before draining. Drain pasta, rinse briefly under warm water, and toss with a drizzle of olive oil. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a cast iron braiser or Dutch oven over medium-high heat until smoking. Add chicken in a single layer. Sear for 2 to 3 minutes, then flip and cook another 2 to 3 minutes until cooked through. Stir in honey and lime juice to glaze the chicken evenly. Transfer chicken and glaze to a plate. Wipe pan clean.
- Sauté Onions and Peppers: Melt butter with olive oil over medium-high heat in the same pan. Add chopped onions and sauté for 4 minutes until softened. Add bell peppers and remaining spice mix; cook for 2 minutes. Add minced garlic and sauté for 30 seconds.
- Make Sauce: Sprinkle flour over vegetables and cook for 1 minute, stirring constantly. Reduce heat to low and slowly whisk in chicken broth, followed by half and half. Stir in chicken bouillon and oregano. Increase heat to medium-high and simmer, stirring often, until the sauce thickens.
- Add Cheeses: Lower heat to low. In batches, stir in shredded cheddar cheese until melted, followed by Parmesan cheese until completely melted. Cook an additional 1 to 2 minutes on low heat to fully incorporate the cheeses.
- Combine and Season: Stir in lime juice, cooked chicken, asparagus, and frozen peas. Add the cooked pasta and stir to combine thoroughly. Season with salt, pepper, and extra chipotle chili if desired. If the sauce is too thick, thin by gradually adding reserved pasta water to reach desired consistency.
- Garnish and Serve: Optionally, top with freshly grated Parmesan, chopped parsley or cilantro, and a squeeze of lime juice before serving.
Notes
- Use half and half for a richer sauce or substitute milk with cornstarch for a lighter version.
- Do not overcook asparagus to retain its crisp texture and bright color.
- Reserving pasta water helps adjust sauce consistency perfectly.
- Wiping the pan after cooking chicken prevents burning the honey glaze when sautéing vegetables.
- For extra heat, add additional chipotle chili powder while seasoning or to the sauce.
- Substitute chicken with tofu or mushrooms for a vegetarian version, and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
