Description
This Spicy Chicken Chipotle Pasta combines tender chicken breasts seasoned with a smoky chipotle spice mix, sautéed vegetables, and a creamy chipotle sauce tossed with penne pasta and crisp asparagus. Finished with sharp cheddar and Parmesan cheeses, this flavorful dish offers a delightful balance of spicy, savory, and creamy elements that's perfect for a satisfying dinner.
Ingredients
Scale
Spice Mix
- 1 ½ teaspoons 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 pepper
Chicken
- 2 medium chicken breasts, pounded and chopped into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Veggies
- 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 to 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
- Prepare pasta water and veggies: Bring a large pot of water to a boil and season generously with salt. Meanwhile, prepare the chicken by seasoning and preheating other ingredients.
- Make spice mix: In a small bowl, whisk together the chipotle chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Remove 1 ½ tablespoons for the chicken seasoning; reserve the rest for the sauce.
- Season chicken: Pat the chopped chicken dry with paper towels, then toss with 1 ½ tablespoons of the prepared spice mix. Set aside to marinate briefly.
- Cook asparagus: Prepare an ice water bath with a colander or sieve. Boil the asparagus in salted water for 3 minutes until tender-crisp. Drain and immediately transfer to the ice bath to stop cooking. Set aside.
- Cook pasta: In the same boiling water, cook the penne pasta until just al dente. Reserve ½ cup of pasta cooking water, then drain the pasta and rinse briefly. Toss with a drizzle of olive oil to prevent sticking. Set aside.
- Cook chicken: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat until smoking. Add chicken in a single layer and sear for 2 to 3 minutes per side until cooked through. Stir in honey and lime juice until the chicken is evenly glazed. Remove chicken to a plate and wipe the pan clean.
- Sauté onions and peppers: Melt the butter and olive oil in the same pan over medium-high heat. Add the chopped onions and cook for 4 minutes until softened. Add sliced bell peppers and the remaining spice mix, cooking for 2 more minutes. Add the minced garlic and sauté for 30 seconds.
- Make sauce: Sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux. Reduce heat to low and slowly whisk in chicken broth, then half and half. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and simmer, stirring frequently, until the sauce thickens.
- Add cheeses: Lower the heat to low. Gradually stir in shredded cheddar cheese in batches until melted, followed by grated Parmesan cheese. Continue cooking for 1 to 2 minutes to fully melt the cheeses.
- Combine ingredients and season: Stir in lime juice, cooked chicken, asparagus, frozen peas, and pasta. Mix well to coat everything in the creamy sauce. Adjust seasoning with salt, pepper, and additional chipotle chili powder to taste. If the sauce is too thick, thin it gradually with reserved pasta water.
- Garnish and serve: Serve the pasta garnished with freshly grated Parmesan, chopped fresh parsley or cilantro, and an extra squeeze of lime juice if desired.
Notes
- For a dairy-free alternative, substitute half and half with a plant-based milk thickened with cornstarch and use dairy-free cheese or omit cheese altogether.
- Use low sodium chicken broth and reduce added salt to control sodium content.
- To tenderize chicken breasts easily, pound them evenly before chopping.
- Do not overcook the asparagus to retain its bright color and crisp texture.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Fresh lime juice added at the end brightens the flavor of the dish.
- Adjust chipotle chili powder amount according to preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
