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
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 & 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
