There’s something undeniably irresistible about smoky, spicy flavors wrapped around tender chicken and perfectly cooked pasta. This Spicy Chicken Chipotle Pasta Recipe is my go-to when I want a comforting meal that’s got a little kick and a whole lot of creamy goodness—it’s a hug for your taste buds!
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Why You'll Love This Recipe
This Spicy Chicken Chipotle Pasta Recipe is special because it balances the smoky heat of chipotle with a luscious, creamy sauce that feels indulgent but isn’t too heavy. I love how the fresh veggies add a bright crunch making every bite exciting. Plus, it’s easier to make than it looks, which is a win for weeknight dinners or casual gatherings.
- Bold Flavor Profile: The chipotle chili pepper brings smoky warmth that wakes up your palate without overwhelming it.
- Balanced Creaminess: The sauce blends cheddar and Parmesan with half and half for richness that’s smooth and silky.
- Fresh Veggie Crunch: Asparagus and sweet peas add just the right pop of texture and color you’ll actually look forward to eating.
- Simple Technique: Despite how fancy it sounds, the steps are straightforward—ideal if you like cooking with clear, no-stress methods.
Ingredients & Why They Work
Every ingredient in this dish plays a role in building flavor and texture that complements chicken and pasta perfectly. When shopping, pick fresh bell peppers and make sure your chicken breast is tenderized evenly to get those juicy bites. The spice mix blends smoky, earthy, and savory notes that meld beautifully in the creamy sauce.
- Chipotle chili pepper, chili powder: Delivers that signature smoky heat that defines the dish’s kick.
- Ground cumin, smoked paprika, onion & garlic powder: These spices layer flavor, adding warmth and depth.
- Chicken breasts: Tenderized and cut into bite-size pieces so they cook evenly and soak up flavor.
- Olive oil and honey: Used to sear the chicken and create a sticky-sweet glaze that balances the spice.
- Lime juice: Adds a bright, zesty counterpoint in both chicken marinade and final sauce.
- Asparagus: Blanched to keep its vibrant color and snap, providing freshness to the dish.
- Penne pasta: Holds sauce well with its ridges and tube shape – perfect for trapping that creamy chipotle goodness.
- Butter and flour: Create the base for a luscious roux to thicken the sauce.
- Yellow onion and bell peppers: Cooked until soft and sweet, enhancing the sauce complexity.
- Garlic: Just enough for aromatic punch without overpowering.
- Chicken broth and bouillon: Build savory richness in the sauce.
- Half and half: A creamy liquid that keeps the sauce silky without heaviness; milk with cornstarch works too.
- Sharp cheddar and Parmesan cheese: Melted in batches for indulgent flavor and thickness.
- Frozen petite peas: Stirred in at the end for pops of sweetness and color.
- Optional garnishes (fresh parsley/cilantro, lime juice, Parmesan): Brighten and elevate the final dish.
Make It Your Way
I love mixing things up a bit depending on what I have on hand or the mood I’m in. This recipe is forgiving and flexible, so feel free to personalize it! Whether you want it spicier or milder, or if you prefer a different pasta shape, this is a perfect canvas for tweaking flavors the way you like.
- Variation: I sometimes swap sweet bell peppers for roasted poblano chiles for even more smoky depth—that extra layer of heat is incredible.
- Dairy-Free Option: Use coconut milk mixed with cornstarch and dairy-free cheese to keep the creaminess without lactose.
- Vegetarian Twist: Skip the chicken and add mushrooms or tofu tossed in the spice mix for a hearty plant-based version.
- Extra Veggies: Feel free to add sautéed zucchini or spinach for a green boost.
Step-by-Step: How I Make Spicy Chicken Chipotle Pasta Recipe
Step 1: Preparing the Spice Mix and Chicken
First things first, whisk together your chipotle chili pepper, cumin, smoked paprika, and the other spices in a small bowl. I always remove about 1 ½ tablespoons of this mix to coat my chicken pieces—getting those bites evenly seasoned is key. Before seasoning, pat the chicken dry with paper towels; it helps them sear beautifully without steaming.
Step 2: Blanching the Asparagus
While the water’s coming to a rolling boil for the pasta, toss in your chopped asparagus. Keep careful track of time—2-3 minutes is perfect for tender-crisp texture. Immediately transfer to an ice water bath to stop the cooking—this keeps that fresh snap and vibrant green color. Trust me, nobody wants soggy asparagus in a creamy pasta.
Step 3: Cooking Pasta & Chicken
Cook the penne until just al dente, then reserve a little pasta water before draining. Toss with a drizzle of olive oil to keep it from sticking. For the chicken, heat olive oil until almost smoking, then sear the pieces in a single layer for 2-3 minutes per side. Once nearly cooked, stir in honey and lime juice to glaze the chicken, giving it a sweet and tangy shine. Remove and set aside with all that goodness—it’s flavor gold.
Step 4: Building the Creamy Chipotle Sauce
In the same pan, wipe it down so no sticky honey burns. Melt butter with olive oil, then sauté chopped onions until translucent and sweet. Add your thinly sliced bell peppers and the remaining spice mix, cooking until softened but still bright. Toss in minced garlic for a quick burst of fragrant goodness. Sprinkle flour evenly and cook it out for a minute to avoid a raw flour taste, then slowly whisk in chicken broth and half and half—this is where the magic happens as it thickens into a luscious sauce.
Step 5: Cheese, Lime & Final Toss
Lower the heat and melt in your sharp cheddar first, stirring gently until smooth, then fold in Parmesan for that nutty bite. Stir in lime juice for balance, then add the chicken, blanched asparagus, and frozen peas to warm them through. Finally, toss in the drained pasta, stirring well so every noodle is coated. If you want a thinner sauce, drizzle a little of the reserved pasta water gradually until it’s just right.
Top Tip
From my kitchen adventures, these tips have made the biggest difference in getting this dish just right and super tasty every time. Don’t skip the ice bath for asparagus—it really locks in that crunch. Also, melting the cheese slowly on low heat makes a silky sauce without clumping.
- Dry Chicken Before Seasoning: It helps get a better sear and deeper caramelization.
- Reserve Pasta Water: It’s magic for adjusting sauce consistency and helps sauce cling to pasta.
- Go Low and Slow with Cheese: Melt cheeses on low heat in batches to avoid grainy textures.
- Avoid Overcooking Peas: Add frozen peas right at the end to keep them bright and sweet.
How to Serve Spicy Chicken Chipotle Pasta Recipe
Garnishes
I usually finish this with freshly grated Parmesan—it’s incredible just before serving. Sprinkling chopped fresh parsley or cilantro lifts the dish with a pop of green and freshness, and a quick squeeze of lime brightens every bite. These simple garnishes turn a great meal into a memorable one.
Side Dishes
For sides, I love a crisp green salad with a tangy vinaigrette to cut through the richness. Garlic bread is also a classic companion—I often toast a crusty baguette with olive oil and a sprinkle of herbs to soak up any sauce left on the plate.
Creative Ways to Present
For special occasions, I’ve plated the pasta in shallow bowls with a small mound of fresh baby arugula on top, drizzled with extra lime juice and a little smoky paprika sprinkled around the rim. It looks elegant but stays totally approachable and fun to eat.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens up but tastes even better the next day as flavors meld. Just give it a good stir and add a little splash of milk or broth when reheating to loosen things up.
Freezing
I’ve successfully frozen this dish, though I recommend freezing before adding pasta to avoid mushiness. Freeze the chicken, veggies, and sauce in a container for up to 2 months. Thaw overnight in the fridge, then cook pasta fresh and combine when reheating.
Reheating
To reheat, warm the pasta gently in a skillet over medium-low heat, stirring often with a splash of milk or broth to keep the sauce creamy. Avoid microwaving too long in one spot to prevent the sauce breaking or drying out.
Frequently Asked Questions:
Absolutely! While penne is the classic choice here due to its ability to hold sauce in its ridges and tubes, feel free to swap with rigatoni, fusilli, or even farfalle. Just adjust cooking time to package instructions.
The heat level depends on how much chipotle chili pepper you use and your personal tolerance. It offers a smoky moderate heat, but you can always reduce the chips or skip chili powder completely for a milder dish. Adding extra lime juice helps balance heat as well.
Yes! For a dairy-free version, swap the half and half with coconut milk or almond milk thickened with cornstarch. Use a dairy-free cheese alternative or skip the cheese entirely, though the sauce won’t be quite as rich.
Gently reheat in a skillet over medium-low heat with a splash of milk or broth to keep the sauce creamy. Stir often and avoid microwaving for long stretches as it can dry the sauce out or make it separate. Adding fresh lime juice after reheating refreshes the flavors.
Final Thoughts
This Spicy Chicken Chipotle Pasta Recipe holds a special place in my rotation because it’s that perfect blend of cozy and exciting. It’s a dish I’m proud to serve whether it’s just me or a full table of friends. Give it a try and I think you’ll find yourself reaching for it when you want to impress without stressing. Enjoy every smoky, creamy bite!
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Spicy Chicken Chipotle Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Description
Spicy Chicken Chipotle Pasta is a flavorful and creamy dish featuring tender chicken breasts seasoned with a smoky chipotle spice mix, sautéed bell peppers and onions, tender asparagus, and penne pasta. The rich chipotle sauce is made with a blend of sharp cheddar and Parmesan cheeses, creating a perfect balance of spice and creaminess, ideal for a comforting dinner.
Ingredients
Spice Mix
- 1 ½ teaspoon chipotle chili pepper chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
Chicken
- 2 medium chicken breasts, pounded to tenderize and chopped into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Vegetables
- 1 cup asparagus, chopped 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 mixed 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
- Prepare Pasta Water and Spice Mix: Start boiling a large pot of water for the pasta. In a small bowl, whisk together the chipotle chili pepper, ground cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Remove 1 ½ tablespoons of this spice mix to season the chicken, reserving the rest for the sauce.
- Season Chicken: Pat the chopped chicken pieces dry with paper towels on the cutting board, then toss with the 1 ½ tablespoon spice mix. Set aside to marinate briefly.
- Cook Asparagus: Prepare a large bowl of ice water with a colander inside. Season the boiling pasta water generously with salt, then add the chopped asparagus. Boil for 3 minutes until tender-crisp. Transfer the asparagus using a fine mesh sieve or drain insert to the ice water bath to stop cooking. Drain and set aside.
- Cook Pasta: In the same boiling water, cook the penne pasta until al dente. Reserve ½ cup of the pasta cooking water before draining. Drain the pasta, rinse lightly, and toss with a drizzle of olive oil. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in an enameled cast iron braiser or Dutch oven over medium-high heat until shimmering. Add chicken pieces in a single layer and sear for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until just cooked through. Stir in 2 tablespoons honey and 1 tablespoon lime juice until the chicken is evenly coated with glaze. Transfer chicken and glaze to a plate. Wipe pan clean.
- Sauté Onions and Peppers: Melt 2 tablespoons butter with 2 tablespoons olive oil in the same pan over medium-high heat. Add the chopped onion and sauté for 4 minutes until softened. Add the sliced bell peppers and the remaining spice mix; cook for 2 more minutes. Stir in the minced garlic and sauté for 30 seconds until fragrant.
- Make Sauce: Sprinkle flour over the vegetables and cook for 1 minute while stirring. Reduce heat to low, then gradually whisk in the chicken broth followed by the half and half mixture. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and bring the sauce to a simmer, stirring frequently, until it thickens.
- Add Cheeses: Reduce heat to low. Working in batches, stir in the shredded cheddar cheese until melted, then stir in the Parmesan cheese until fully incorporated, cooking 1-2 minutes to fully melt the cheeses.
- Combine Ingredients and Season: Stir in 1 tablespoon lime juice, cooked chicken with glaze, blanched asparagus, frozen peas, and cooked pasta into the sauce. Adjust seasoning with salt, pepper, and additional chipotle chili pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Garnish and Serve: Serve immediately, garnished with freshly grated Parmesan cheese, chopped fresh parsley or cilantro, and an extra squeeze of lime juice if desired.
Notes
- For a dairy-free option, substitute half and half with coconut milk and use vegan cheese alternatives.
- To intensify the smoky flavor, add extra chipotle chili powder, but adjust salt accordingly.
- If fresh asparagus is not available, green beans can be used as a substitute.
- When cooking chicken, ensure not to overcrowd the pan to get a nice sear on the pieces.
- Reserved pasta water is important to adjust the sauce consistency to your preference.
- For added heat, garnish with sliced jalapeños or drizzle with hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-two g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 90 mg
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