Description
This Spicy Chicken Chipotle Pasta combines tender chicken breasts with a creamy, smoky chipotle sauce and colorful sautéed bell peppers. Cooked pasta is tossed in the flavorful sauce for a hearty and satisfying meal with a spicy kick.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
Sauce & Pasta
- 2 cups heavy cream
- 3 tablespoons canned chipotle peppers in adobo sauce, chopped
- 1 cup Parmesan cheese, grated
- 12 oz pasta (such as penne or linguine)
Garnish & Serving
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Lemon wedges for serving
Instructions
- Season Chicken: Season the chicken breasts evenly with salt and black pepper on both sides to enhance flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add butter, sliced red and green bell peppers, and sliced yellow onion. Cook for 5-7 minutes until vegetables are tender and slightly caramelized.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Cream: Pour the heavy cream into the skillet and stir to combine with the cooked vegetables. Bring the mixture to a gentle simmer to thicken slightly.
- Add Chipotle Peppers: Mix in the chopped canned chipotle peppers along with their adobo sauce, stirring well to infuse the creamy sauce with a smoky, spicy flavor.
- Add Cheese: Reduce the heat to low and stir in the grated Parmesan cheese until it melts completely and the sauce is smooth and creamy.
- Cook Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Slice Chicken: Thinly slice the cooked chicken breasts into strips for easy mixing with the pasta.
- Toss Everything: Add the cooked pasta and sliced chicken into the skillet with the chipotle cream sauce. Toss gently to ensure all ingredients are evenly coated with the sauce.
- Serve: Serve the pasta hot, garnished with fresh chopped cilantro if desired, and lemon wedges on the side to add a bright zest as preferred.
Notes
- Use penne or linguine for best texture, but any pasta shape can work.
- Adjust the amount of chipotle peppers to control the spice level.
- For a lighter option, substitute half-and-half or milk for heavy cream, but sauce will be less rich.
- Fresh cilantro adds a nice fresh contrast but can be omitted if you dislike it.
- Lemon wedges add brightness and balance the smoky heat when squeezed over the finished dish.
