Description
This Spicy Chicken Chipotle Pasta recipe combines tender chicken breast, colorful bell peppers, and a smoky chipotle cream sauce to create a deliciously rich and flavorful meal. Perfectly cooked pasta is tossed in a creamy chipotle Parmesan sauce with sautéed vegetables and topped with fresh cilantro and a squeeze of lemon for a bright finish. Ready in just 45 minutes, it’s an easy and satisfying dish 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
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Lemon wedges for serving
Instructions
- Season Chicken: Season the chicken breasts with salt and black pepper on both sides to enhance the flavor before cooking.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-6 minutes on each side until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the butter, sliced red and green bell peppers, and yellow onion. Cook until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Create Sauce Base: Pour the heavy cream into the skillet with the sautéed vegetables and garlic. Stir to combine and bring the mixture to a gentle simmer.
- Add Chipotle Peppers: Stir in the chopped chipotle peppers along with their adobo sauce, allowing the smoky and spicy flavors to infuse the cream sauce.
- Incorporate Cheese: Lower the heat to low and add the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Cook Pasta: While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside.
- Slice Chicken: Slice the cooked chicken breasts into thin strips for easy incorporation into the pasta.
- Combine Everything: Add the cooked pasta and sliced chicken to the skillet with the chipotle cream sauce. Toss thoroughly to ensure the pasta and chicken are well coated with the sauce.
- Garnish and Serve: Serve the pasta hot, garnished with fresh chopped cilantro if desired, and lemon wedges on the side to add a refreshing zest.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less creamy.
- Adjust the amount of chipotle peppers according to your spice preference for more or less heat.
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.
- The lemon wedges add a nice acidity that balances out the richness of the sauce.
