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
Scale
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
