Description
This Spicy Chicken Pasta with Creamy Chipotle Sauce combines tender chicken thighs, perfectly cooked penne pasta, and a rich, smoky chipotle cream sauce infused with garlic and honey. Enhanced with sautéed bell peppers, onions, and asparagus, this flavorful dish is finished with Parmesan cheese and fresh lemon juice for a delightful balance of spice and creaminess.
Ingredients
Units
Scale
Chicken
- 8 oz. boneless, skinless chicken thighs (or chicken breasts)
- Salt and cracked black pepper, to taste
- 1/2 tsp ground cumin
- 1 tbsp olive oil
Sauce
- 3/4 cup half and half (or heavy cream)
- 2 garlic cloves
- 1 large chipotle pepper (or two small peppers)
- 1 tsp adobo sauce (from the chipotle pepper can)
- 1 tsp honey
Vegetables
- 1/3 cup finely chopped yellow onion (or white onion)
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup chopped asparagus spears
Pasta & Finishes
- 8 oz dried penne pasta
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1/2 cup reserved pasta water
- Chopped green onion for garnish
Instructions
- Season Chicken: Season the chicken thighs or breasts all over with a pinch of salt, cracked black pepper, and 1/2 teaspoon ground cumin. Set aside to let the flavors meld.
- Make Spicy Chipotle Cream Sauce: In a small blender or food processor, combine half and half, garlic cloves, honey, chipotle pepper, adobo sauce, and a pinch of salt. Blend until the mixture is completely smooth and set aside.
- Cook Chicken: Heat olive oil in a nonstick pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes per side, depending on thickness, until cooked through with an internal temperature of 165°F. Remove chicken from pan and transfer to a cutting board; cover with foil to keep warm.
- Cook Veggies: In the same pan, add chopped yellow bell pepper and onion along with a pinch of salt and black pepper. Sauté for 5-6 minutes, stirring occasionally to incorporate any browned bits from the chicken into the vegetables.
- Boil Pasta: Meanwhile, bring a large pot of salted water to a boil. Add dried penne pasta and cook according to package instructions minus one minute for al dente texture. Reserve 1/2 cup of pasta water before draining.
- Add Asparagus: To the sautéed peppers and onions, add chopped asparagus. Cook for 3-4 minutes, stirring occasionally, until the asparagus starts to soften.
- Add Chipotle Cream Sauce to Veggies: Pour the blended chipotle cream sauce into the pan with the vegetables. Stir well to combine and cook for 5-6 minutes, allowing the sauce to thicken slightly as the pasta finishes cooking.
- Prepare Chicken: While the sauce cooks, cut the cooked chicken into bite-sized pieces.
- Toss Pasta with Sauce: Add the cooked and drained pasta to the pan with the chipotle cream sauce and vegetables. Stir thoroughly to coat all the noodles evenly with the sauce.
- Add Chicken, Cheese, and Flavor: Stir in the chopped chicken, grated Parmesan cheese, fresh lemon juice, and a touch of salt and pepper to taste. Mix well to fully combine. Add about 1/4 cup of the reserved pasta water and stir to adjust the sauce consistency, adding more if desired for creaminess.
- Garnish and Serve: Serve the pasta hot, garnished with chopped green onions and additional Parmesan cheese if desired. Enjoy immediately.
Notes
- Chicken thighs provide more flavor and juiciness, but chicken breasts can be substituted for a leaner option.
- Adjust the number of chipotle peppers according to your preferred spice level.
- Half and half can be replaced with heavy cream for a richer sauce or with a lighter milk alternative for fewer calories, though thickness will vary.
- Reserve some pasta water to adjust the sauce consistency and help the sauce cling to the pasta better.
- Ensure the pasta is al dente by reducing cooking time by one minute from package instructions to prevent overcooking during sauce mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
