Description
This Spicy Chicken Chipotle Pasta is a flavorful and creamy dish featuring tender chicken breast seasoned with chipotle chili and a smoky spice mix, tossed with al dente penne pasta, crisp asparagus, and a rich chipotle cream sauce made with cheddar and Parmesan cheeses. It's a perfect meal for those who love a bit of heat and deliciously saucy comfort food.
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 black 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 and 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
- Boil Pasta Water: Start boiling water in a large pot for the pasta. Meanwhile, prepare the chicken by seasoning and chopping the vegetables.
- Prepare Spice Mix: Combine all the spices in a small bowl. Remove 1 ½ tablespoons of the mix for seasoning the chicken; reserve the rest for the sauce.
- Season Chicken: Pat the chopped chicken dry with paper towels, then toss with the 1 ½ tablespoon spice mix and set aside.
- Cook Asparagus: Prepare a large bowl with ice water. Once the pasta water is boiling and salted generously, add the asparagus and boil for 3 minutes until tender-crisp. Drain and immediately transfer asparagus to the ice water bath to halt cooking.
- Cook Pasta: In the same boiling water, add penne and cook until just al dente. Reserve ½ cup of pasta water, then drain pasta, rinse with cold water, and toss with a drizzle of olive oil. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a cast iron braiser or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes, then flip and cook another 2-3 minutes until cooked through. Stir in honey and lime juice to coat the chicken evenly. Remove chicken and glaze from pan and set aside. Wipe pan clean to avoid burning the honey.
- Sauté Onions and Peppers: In the same pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add chopped onions and sauté for 4 minutes. Add sliced bell peppers and the remaining spice mix; cook for 2 minutes. Add minced garlic and sauté for 30 seconds.
- Make Sauce: Sprinkle flour over the vegetables and cook for 1 minute. Reduce heat to low, slowly whisk in chicken broth followed by the half and half. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and simmer the sauce until thickened, stirring often.
- Add Cheeses: Lower heat to low and gradually stir in the shredded cheddar cheese until melted, followed by the Parmesan cheese until melted as well. Maintain on low heat for 1-2 minutes to fully melt the cheeses.
- Combine and Season: Stir in lime juice, cooked chicken with glaze, blanched asparagus, and frozen peas. Add the cooked pasta and gently toss everything together. Adjust seasoning with salt, pepper, or additional chipotle chili pepper to taste. If the sauce is too thick, thin it with reserved pasta water a little at a time.
- Serve: Plate the pasta and garnish optionally with freshly grated Parmesan cheese, fresh parsley or cilantro, and an extra squeeze of lime juice.
Notes
- For a lighter sauce, substitute half and half with milk mixed with cornstarch or evaporated milk with cornstarch for thickening.
- Do not overcook the asparagus; blanching keeps it crisp and vibrant.
- Use freshly grated cheese for best melting and flavor.
- To enhance smoky flavor, increase chipotle chili powder slightly but use cautiously to control heat.
- Reserve pasta water to thin sauce as needed—it helps the sauce cling to pasta better.
- Cooking chicken in a single layer ensures even searing and prevents steaming.
- If you do not have a Dutch oven or braiser, use a heavy skillet or sauté pan instead.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
