Creamy Chipotle Chicken Pasta

Creamy Chipotle Chicken Pasta is what I make when I want something cozy with a bit of smoke and heat behind it. The sauce is just cream, broth, Parmesan and a couple of chipotle peppers from a can, and it all cooks in the same skillet as the chicken. Dinner’s on the table in about 35 minutes.

Why Make This Recipe

Most creamy chicken pasta recipes stick to garlic and Parmesan. This one gets its personality from chipotles in adobo, which are smoked, dried jalapeños packed in a tangy red sauce. You can read more about them on Wikipedia. A spoonful gives the sauce a deep, smoky warmth, and the cream softens it without hiding it.

If your family already loves my Creamy Cajun Chicken Pasta, this makes a good change. You use the same easy skillet method and get a different kind of heat.

It’s also a pantry recipe. One small can of chipotles lasts for several batches, and everything else is probably already in your fridge.

How to Make Creamy Chipotle Chicken Pasta

Ingredients:

• 12 oz penne or rigatoni
• 1 1/2 lbs boneless, skinless chicken breasts (about 2 large)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup finely grated Parmesan
• 1 lime
• 2 tbsp chopped fresh cilantro, for topping

Directions:

Prep time: 10 minutes. Cook time: 25 minutes. Serves 4.

1. Bring a large pot of well-salted water to a boil. Cook the pasta 1 minute less than the package says. Before you drain it, scoop out 1 cup of the pasta water and set it aside.
2. While the water heats, pat the chicken dry and cut it into 1-inch pieces. Toss with the smoked paprika, cumin, garlic powder, salt and pepper.
3. Heat the oil in a 12-inch skillet over medium-high until it shimmers. Add the chicken in a single layer and leave it alone for 3 minutes, until the underside is golden. Flip and cook 2 to 3 minutes more, until it reaches 165°F, the USDA safe temperature for poultry. Move it to a plate.
4. Lower the heat to medium. Add the butter and onion and cook for 4 minutes, scraping up the browned bits as the onion softens. Stir in the garlic, tomato paste, chipotles and adobo sauce. Cook for 1 minute, until the paste turns brick red and smells smoky.
5. Pour in the broth and scrape the bottom of the pan clean. Simmer for 2 minutes. Turn the heat to low, stir in the cream and keep it at a gentle bubble for 3 to 4 minutes, until it coats the back of a spoon.
6. Take the skillet off the heat. Stir in the Parmesan a handful at a time. Add the pasta, the chicken with its juices, and 1/4 cup of the pasta water. Toss until glossy, adding more water if it looks tight. Squeeze in half the lime, taste for salt and top with cilantro.

How to Serve Creamy Chipotle Chicken Pasta

I serve this in shallow bowls with extra Parmesan and lime wedges on the table. A squeeze of lime right before eating cuts through the cream and makes the smoky flavor stand out.

Keep the side simple. A crisp green salad with a sharp vinaigrette works, and so does roasted broccoli or a pan of charred corn. Skip the garlic bread here. The pasta is rich enough already.

If you like spicy pasta in your rotation, my Rattlesnake Pasta with Spicy Chicken and Jalapeños uses fresh peppers and cheese for a sharper heat.

How to Store Creamy Chipotle Chicken Pasta

Let leftovers cool, then keep them in an airtight container in the fridge for 3 to 4 days. That matches the FoodSafety.gov guidelines for cooked leftovers.

The sauce soaks into the pasta overnight, so it’ll look dry the next day. That’s normal. Reheat it in a skillet over low heat with a splash of milk or broth, stirring until it loosens. If you use the microwave, set it to 50% power and stir every minute.

I don’t freeze this one. Cream sauces tend to separate and turn grainy once they thaw.

Tips to Make Creamy Chipotle Chicken Pasta

• Start with less chipotle. Heat varies from can to can, and two peppers gives you a solid medium. You can always stir in more adobo sauce at the end.
• Freeze the leftover chipotles. Spread them flat in a zip-top bag and freeze, then break off a piece whenever you need one.
• Grate your own Parmesan. Pre-shredded cheese has anti-caking agents that can make the sauce gritty.
• Don’t skip the pasta water. The starch helps the sauce cling to the pasta, so it doesn’t pool in the bottom of the bowl.
• Keep the cream at a gentle simmer. A hard boil can make it split, especially after the cheese goes in.
• Chicken thighs work great. Give them about 2 extra minutes and they’ll stay juicy.
• Serve it right away. The sauce keeps thickening as it sits, so plan to eat within 10 minutes.

Variation

For a heartier pan, add 1 cup of frozen corn and a diced red bell pepper with the onion. They add some sweetness that works well with the smoke.

Want it lighter? Use 1 cup of half-and-half with 2 oz of softened cream cheese stirred in for body. Keep the heat low the whole time. You can also wilt in two big handfuls of baby spinach at the end. If you’d rather skip the spice altogether, my Creamy Chicken Penne with Spinach is the mild cousin of this one.

Creamy Chipotle Chicken Pasta

A smoky, creamy skillet pasta made with chipotle peppers in adobo, heavy cream, broth, and Parmesan cooked together with seared chicken. Dinner is on the table in about 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 12 oz penne or rigatoni
• 1 1/2 lbs boneless, skinless chicken breasts about 2 large
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp kosher salt plus more for the pasta water
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 yellow onion small, finely diced
• 3 cloves garlic minced
• 1 tbsp tomato paste
• 2 chipotle peppers in adobo minced, plus 1 tbsp adobo sauce
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup Parmesan finely grated
• 1 lime
• 2 tbsp fresh cilantro chopped, for topping

Method

 

1. Bring a large pot of well-salted water to a boil. Cook the pasta 1 minute less than the package says. Before you drain it, scoop out 1 cup of the pasta water and set it aside.
2. While the water heats, pat the chicken dry and cut it into 1-inch pieces. Toss with the smoked paprika, cumin, garlic powder, salt and pepper.
3. Heat the oil in a 12-inch skillet over medium-high until it shimmers. Add the chicken in a single layer and leave it alone for 3 minutes, until the underside is golden. Flip and cook 2 to 3 minutes more, until it reaches 165°F. Move it to a plate.
4. Lower the heat to medium. Add the butter and onion and cook for 4 minutes, scraping up the browned bits as the onion softens. Stir in the garlic, tomato paste, chipotles and adobo sauce. Cook for 1 minute, until the paste turns brick red and smells smoky.
5. Pour in the broth and scrape the bottom of the pan clean. Simmer for 2 minutes. Turn the heat to low, stir in the cream and keep it at a gentle bubble for 3 to 4 minutes, until it coats the back of a spoon.
6. Take the skillet off the heat. Stir in the Parmesan a handful at a time. Add the pasta, the chicken with its juices, and 1/4 cup of the pasta water. Toss until glossy, adding more water if it looks tight. Squeeze in half the lime, taste for salt and top with cilantro.

Notes

Start with less chipotle — heat varies can to can; stir in more adobo sauce at the end if you want more. Freeze leftover chipotles flat in a zip-top bag and break off pieces as needed. Grate your own Parmesan; pre-shredded has anti-caking agents that can make the sauce gritty. Don't skip the pasta water — the starch helps the sauce cling. Keep the cream at a gentle simmer; a hard boil can make it split. Chicken thighs also work — give them about 2 extra minutes. Serve right away; the sauce keeps thickening as it sits.

FAQs

How spicy is this pasta?

With two chipotles and a tablespoon of adobo, it’s a warm medium. Most of the heat is in the seeds, so scrape them out if you’re cooking for kids, or use one pepper and only the sauce.

Can I use half-and-half instead of heavy cream?

Yes, but it’s more likely to curdle. Keep the heat on low, never let it boil, and add the Parmesan off the heat. A little cream cheese helps it stay smooth.

Can I make it ahead?

You can sear the chicken and make the sauce up to a day ahead. Store them separately, then reheat the sauce gently, add a splash of broth and toss with freshly cooked pasta. It tastes much better than pasta that’s been reheated in its sauce.

Conclusion

Make it once as written, then adjust the chipotle to suit your table. Keep the rest of the can in the freezer, and next time you’ll barely need to shop for this one.