Go Back
Creamy chipotle chicken pasta in a wide, shallow cream-colored ceramic bowl

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
Cook Time 25 minutes
Total Time 35 minutes
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.