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Spicy Chicken Chipotle Pasta Recipe
Ash Tyrrell

Spicy Chicken Chipotle Pasta Recipe

I made this spicy chicken chipotle pasta on a chilly weeknight, and let me tell you—it hit the spot like nothing else. The smoky chipotle sauce, the tender chicken, and the mix of colorful veggies created a bold, comforting dish that made everyone at the table go back for seconds.
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 12 oz penne pasta – Holds the sauce beautifully and cooks quickly.
  • 1 lb chicken breast diced – Use boneless, skinless chicken for fast cooking and juicy bites.
  • 2 tbsp olive oil – Adds richness and helps brown the chicken.
  • 1 small yellow onion chopped – Gives the sauce a sweet and savory depth.
  • 1 red bell pepper sliced – Adds crunch, color, and mild sweetness.
  • 1 cup asparagus chopped – Fresh asparagus gives a nice bite and balances the creamy sauce.
  • 1 cup frozen peas – Add them last to retain their vibrant color and soft texture.
  • 2 –3 chipotle peppers in adobo sauce chopped – These are the stars of the show; smoky, spicy, and bold.
  • 1 tbsp adobo sauce from the can – Adds heat and enhances the depth of flavor.
  • 2 garlic cloves minced – Don’t skip this—it builds a strong savory base.
  • 1 tbsp honey – Balances the spice with a touch of sweetness.
  • 1 cup heavy cream – Makes the sauce rich thick, and indulgent.
  • ½ cup freshly grated Parmesan cheese – Melts smoothly into the sauce and adds a salty nutty kick.
  • Salt and black pepper to taste – Season to your preference throughout.
  • Fresh cilantro chopped – Optional, but it adds a bright, herby finish.

Method
 

  1. Start by boiling a pot of salted water and cooking the penne pasta until al dente. This usually takes 8–10 minutes. Drain and set it aside once done. Don’t overcook—the pasta will absorb more flavor when tossed in the sauce later.
  2. Cut the chicken into small cubes and season with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked. Once done, transfer it to a plate and set aside.
  3. In the same skillet, add another tablespoon of olive oil. Toss in the chopped onion, red bell pepper, and asparagus. Sauté for 5–6 minutes until tender. Then add the peas and cook for 2 more minutes. The goal is to keep the veggies slightly crisp.
  4. Chop 2–3 chipotle peppers and add them along with a spoonful of adobo sauce. Stir in the minced garlic and sauté for another minute. You’ll notice the smoky aroma immediately—it’s what makes this pasta unforgettable.
  5. Pour in the heavy cream and stir gently. Add honey to balance out the heat from the peppers. Slowly mix in the freshly grated Parmesan cheese until it melts completely into a smooth, creamy sauce. Taste and adjust seasoning with more salt or pepper.
  6. Add the cooked pasta and chicken back into the skillet. Stir until everything is evenly coated in the sauce. Let it simmer on low for 3–4 minutes so all the flavors meld together. Finish it off with fresh cilantro and an extra sprinkle of Parmesan. Serve warm.

Notes

  • Don’t rinse the pasta—just drain it and toss it directly into the sauce for better flavor absorption.
  • Use freshly grated cheese. It melts better and creates a smoother sauce.
  • If your sauce gets too thick, add a splash of reserved pasta water to loosen it up.
  • Want more depth? Add a dash of smoked paprika or a squeeze of lime at the end.
  • If you're meal-prepping, slightly undercook the veggies so they don’t turn mushy when reheated.