This recipe delivers a vibrant, smoky, and creamy pasta dish that's perfect for a weeknight dinner or a casual get-together. The chipotle peppers add a delicious kick, balanced beautifully by the richness of the cream and the savory chicken. Get ready for a flavor explosion that will leave you wanting more!
What Makes This Chicken Chipotle Pasta Recipe Special?
This isn't your average chicken pasta. We're taking things up a notch with the smoky heat of chipotle peppers in adobo sauce. The creamy sauce coats every strand of pasta perfectly, creating a truly satisfying and flavorful experience. We'll also focus on techniques to ensure your chicken remains juicy and your sauce perfectly balanced.
Ingredients You'll Need:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can chipotle peppers in adobo sauce, finely chopped (adjust to your spice preference!)
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 pound pasta (penne, rotini, or your favorite shape)
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (optional, for garnish)
Instructions: A Step-by-Step Guide
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
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Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Sauté Aromatics: Add the onion to the skillet and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
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Build the Sauce: Stir in the chopped chipotle peppers (start with less if you're sensitive to spice!), diced tomatoes and green chilies, heavy cream, chicken broth, cumin, and smoked paprika. Bring to a simmer, reduce heat, and cook for 5-7 minutes, or until the sauce has slightly thickened.
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Combine & Simmer: Add the cooked chicken back to the skillet. Stir to combine and simmer for another 2-3 minutes to heat through. Season with salt and pepper to taste.
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Serve: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Serve immediately, garnished with fresh cilantro and shredded cheddar cheese (if desired).
Frequently Asked Questions (FAQ)
Can I use different types of peppers?
Absolutely! If you want less heat, use a milder pepper like poblano or Anaheim. For extra heat, consider adding a pinch of cayenne pepper. Experiment to find your perfect level of spice!
What kind of pasta works best?
Almost any pasta shape works well with this creamy sauce. Penne, rotini, fusilli, and farfalle are all excellent choices.
Can I make this recipe ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and chicken separately, then combine everything just before serving to avoid the pasta getting soggy.
How can I make this recipe healthier?
To make this recipe healthier, you can use reduced-fat heavy cream or substitute with Greek yogurt for a lighter sauce. You could also add more vegetables, such as bell peppers or zucchini, for extra nutrients.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and substitute with your favorite vegetarian protein source, such as black beans, chickpeas, or mushrooms.
This Chicken Chipotle Pasta recipe is a guaranteed crowd-pleaser. The combination of smoky chipotle peppers, creamy sauce, and tender chicken is simply irresistible. Enjoy!
