There's something utterly satisfying about the smoky heat and creamy texture in this Spicy Chipotle Chicken Pasta Recipe. The balance of chipotle spice with tender chicken and cheesy sauce is what makes it a standout dish that you'll happily make again and again.
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Why You'll Love This Recipe
Believe me, this Spicy Chipotle Chicken Pasta Recipe has won over my family and friends every time. It delivers that perfect combo of a little kick, creamy comfort, and fresh pops of lime that keeps you coming back for more.
- Smoky chipotle flavor: The spice mix with chipotle chili gives this pasta a bold smoky heat that’s irresistible, without being overpowering.
- Perfectly tender chicken: The honey-lime glaze adds a touch of sweetness and keeps the chicken juicy and flavorful in every bite.
- Creamy, cheesy sauce: The sauce blends sharp cheddar and Parmesan with creamy half and half for that luscious finish.
- Fresh veggies balance it out: Crisp asparagus and sweet bell peppers add texture and color, making it feel like a complete meal.
Ingredients & Why They Work
This recipe brings together smoky spices, juicy chicken, fresh veggies, and a creamy sauce that complements it all perfectly. Here’s a quick peek at the key ingredients and why you’ll love them working together.
- Chipotle chili powder: Adds smoky heat that’s essential for the dish’s signature flavor.
- Ground cumin & smoked paprika: These deepen the smoky notes and add warm earthiness.
- Chicken breasts: Tenderized and chopped to bite-sized pieces for fast, even cooking.
- Honey and lime juice: Sweetness and acidity that balance the spice and keep the chicken juicy.
- Asparagus: Quick to cook and brings a fresh crunch contrasting the creamy sauce.
- Penne pasta: Holds sauce well with its ridged shape, making every bite saucy.
- Yellow onion and bell peppers: Provide sweetness and body to the sauce.
- Garlic: Adds aromatic depth that elevates the sauce.
- Flour: Thickens the sauce to creamy perfection.
- Chicken broth and half and half: Forms the base of the creamy chipotle sauce.
- Sharp cheddar and Parmesan cheese: Melt them in for a rich, cheesy flavor that’s comfort food gold.
- Frozen petite peas: Add pops of natural sweetness and color last-minute.
Make It Your Way
I love to shake up the Spicy Chipotle Chicken Pasta Recipe with little tweaks depending on my mood or what's in the fridge. You should definitely feel free to make this recipe your own!
- Variation: Sometimes I swap penne for rigatoni or farfalle, which soak up the sauce differently and change the texture experience in a nice way.
- Heat level: If you like it spicier, I add a pinch more chipotle chili or a few dashes of hot sauce; for milder versions, just cut back a bit on the chipotle.
- Veggie swaps: Broccoli or zucchini work great if asparagus isn’t in season or you want more variety.
- Dairy-free twist: Use coconut milk mixed with cornstarch in place of half and half for a creamy sauce without dairy.
Step-by-Step: How I Make Spicy Chipotle Chicken Pasta Recipe
Step 1: Whisk Your Spice Mix & Prep Chicken
I start by mixing together the chipotle chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. It’s such a fun moment knowing this blend is going to carry the dish. Next, I pat the chopped chicken dry — this helps it sear nicely — then toss it with about 1 ½ tablespoons of the spice mix. That seasoning sets the flavor base!
Step 2: Blanch Asparagus & Cook the Pasta
While your pasta water’s heating up (don’t forget to salt it generously!), I drop the asparagus in for just a few minutes until it’s tender-crisp. Then into an ice bath right away to keep that vibrant green color and fresh crunch. After that, cook the pasta until al dente. Keep half a cup of that starchy pasta water tucked away — it’s liquid gold for thinning your sauce later if needed.
Step 3: Sear the Chicken and Glaze It
Heat up the olive oil in a heavy pan until it’s nearly smoking, then add the chicken in a single layer to get a good sear. After about 2-3 minutes on one side, flip and cook another 2-3 minutes until the chicken’s cooked through. Toss it with honey and lime juice right in the pan for a sweet, tangy glaze that’s out of this world. Transfer the chicken and all its juices to a plate, then wipe the pan clean — trust me, that makes the next step easier and happier.
Step 4: Build the Veggie Base for the Sauce
Time to soften your onions and peppers! Melt butter with olive oil in your pan, then sauté the onions for about 4 minutes so they’re translucent and sweet. Toss in the sliced bell peppers along with the rest of the spice mix, and cook for just 2 more minutes. A quick garlic sauté at the end amps up the flavor — but only 30 seconds, so it doesn’t burn.
Step 5: Make the Creamy Chipotle Sauce
Sprinkle flour over the veggies, stirring constantly for a minute to cook off the raw taste. Slowly whisk in the chicken broth and half and half, then add chicken bouillon and oregano. Crank the heat a bit to bring this mixture to a simmer while stirring so it thickens beautifully.
Step 6: Melt in the Cheeses & Combine
Lower the heat, then add sharp cheddar in batches! Stir until fully melted before adding Parmesan. The sauce will get thick, creamy, and super cheesy. Then mix in lime juice, chicken, asparagus, and frozen peas right into the sauce. Fold in pasta last, tossing gently. Taste and adjust salt, pepper, and maybe another pinch of chipotle for that perfect spicy finish. If the sauce feels too thick, a little reserved pasta water is your friend.
Top Tip
Over the years, I’ve learned that the secret to a truly gooey and flavorful Spicy Chipotle Chicken Pasta Recipe is in how and when you add the cheese and control the heat. These tips have saved me from grainy sauce disasters more times than I can count!
- Pat chicken dry: This helps it sear properly and develop a nice caramelized crust instead of steaming.
- Add cheese on low heat: Melting cheese over low temperature prevents it from clumping or breaking the sauce.
- Reserve pasta water: That starchy water effortlessly smooths out your sauce if it gets too thick or sticky.
- Don’t forget the ice bath for veggies: It locks in color and texture, making your dish look vibrant and taste fresh.
How to Serve Spicy Chipotle Chicken Pasta Recipe
Garnishes
I usually sprinkle extra freshly grated Parmesan on top and toss a handful of chopped fresh parsley or cilantro just before serving. A squeeze of fresh lime juice on your plate brightens every bite and adds that final fresh zing that makes the whole dish pop.
Side Dishes
I love pairing this pasta with a crisp simple green salad dressed with lime vinaigrette or some crusty garlic bread to scoop up all the creamy sauce. For something heartier, roasted sweet potatoes add a lovely balance to the smoky spice.
Creative Ways to Present
For special occasions, I serve this pasta in shallow bowls with a scattering of microgreens and a little extra chili powder dusted on top for that restaurant-style wow factor. The vibrant colors make it as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so before reheating I add a splash of milk or broth to loosen it up and bring back that creamy texture.
Freezing
I’ve frozen this dish a couple of times, and while it holds up okay, I recommend freezing before adding the cheese sauce if possible. Otherwise, the texture shifts a bit. When ready to eat, thaw overnight and gently reheat with some added broth or milk.
Reheating
To reheat, use the stovetop if you can, warming gently over medium-low heat with a splash of reserved pasta water or milk. This keeps the sauce silky and prevents drying out or sticking. Microwave is fine too, just add some liquid and stir often.
Frequently Asked Questions:
Absolutely! Substitute the chicken with sautéed mushrooms or roasted cauliflower and use vegetable broth instead of chicken broth for a delicious vegetarian version that still packs plenty of flavor.
This dish has a moderate heat level thanks to the chipotle chili powder, which provides smoky warmth rather than intense heat. You can adjust the spiciness by adding more or less chipotle powder to your taste.
Definitely! While penne works great because of its shape, other pastas like rigatoni, farfalle, or even fusilli will soak up the sauce nicely and work well in this recipe.
Reheat on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the sauce. Stir frequently to keep the sauce creamy and prevent sticking. The microwave works too, but be sure to add some liquid and stir halfway through heating.
Final Thoughts
This Spicy Chipotle Chicken Pasta Recipe quickly became one of my go-to dishes when I want comfort food that feels a little special and exciting. It’s full of flavor, textures, and easy enough for weeknights when you want something satisfying without fuss. I can’t wait for you to try it — I know you’re going to love it as much as I do!
Print
Spicy Chipotle Chicken 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: Low Lactose
Description
Spicy Chicken Chipotle Pasta is a flavorful and creamy dish that combines tender chicken seasoned with a smoky chipotle spice mix, sautéed vegetables, and a luscious chipotle-infused cheese sauce, all tossed with al dente penne pasta and fresh asparagus for a satisfying and vibrant meal.
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 & 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 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: Begin by bringing a large pot of water to a boil for cooking the pasta and asparagus. Meanwhile, in a small bowl, whisk together all the spice mix ingredients. Remove 1 ½ tablespoons of the spice mix for seasoning the chicken and set the remaining aside for the sauce.
- Season the chicken: Pat the chopped chicken pieces dry with paper towels to remove excess moisture. Toss the chicken thoroughly with the reserved 1 ½ tablespoons of spice mix and set aside.
- Cook the asparagus: Prepare a large bowl of ice water and place a colander inside it. Season the boiling pasta water generously with salt and add the chopped asparagus. Boil for 2 to 3 minutes until tender-crisp. Use a sieve or drain insert to transfer the asparagus to the ice water bath to stop cooking, then set aside.
- Cook the pasta: In the same boiling water, cook the penne pasta until just al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain and rinse the pasta under warm water. Toss lightly with a drizzle of olive oil to prevent sticking and set aside.
- Cook the chicken: Heat 2 tablespoons olive oil in a large enameled cast iron braiser or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken in a single layer and sear for 2-3 minutes without moving, then flip and cook for another 2-3 minutes until cooked through. Stir in 2 tablespoons honey and 1 tablespoon lime juice, coating the chicken evenly. Transfer the chicken and glaze to a plate, then wipe the pan clean.
- Sauté onions and peppers: Melt 2 tablespoons butter with 2 tablespoons olive oil in the cleaned 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, cooking for 2 more minutes. Add minced garlic and sauté for 30 seconds until fragrant.
- Make the chipotle sauce: Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1 minute. Reduce the heat to low, then gradually whisk in the chicken broth followed by the half and half mixture. Stir in the chicken bouillon and oregano. Increase the heat to medium-high and bring the sauce to a simmer until it thickens, stirring frequently.
- Add the cheeses: Reduce heat to low. Add the shredded sharp cheddar in batches, stirring until melted, then add the grated Parmesan and stir until fully melted. Cook on low for 1-2 minutes to ensure the cheeses are completely incorporated.
- Combine and season: Stir in 1 tablespoon lime juice, cooked chicken with glaze, blanched asparagus, and frozen peas. Add the cooked pasta and toss to combine thoroughly. Adjust seasoning with salt, pepper, or additional chipotle chili pepper to taste. If the sauce is too thick, thin it by gradually adding reserved pasta water a tablespoon at a time. Garnish with freshly grated Parmesan, chopped parsley or cilantro, and a squeeze of lime juice if desired.
Notes
- For a dairy-free option, substitute half and half with coconut milk and use dairy-free cheese alternatives.
- Blanching the asparagus in salted boiling water then shocking in ice water preserves its vibrant color and crisp texture.
- To tenderize the chicken breasts evenly, pounding before chopping is essential.
- If half and half is not available, mix whole milk with cornstarch as directed to thicken the sauce properly.
- Use freshly squeezed lime juice for the best brightness and flavor balance.
- Chipotle chili pepper powder can be adjusted to your heat preference; start smaller and add more if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
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