There’s something about the smoky heat combined with creamy pasta that just hits different. This Spicy Chipotle Chicken Pasta Recipe brings together tender chicken, smoky chipotle, and veggies in a luscious sauce that makes every bite an experience you’ll want to savor again and again.
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Why You'll Love This Recipe
Honestly, this isn’t just pasta—it’s a flavor-packed meal that’s perfect for both weeknight dinners and when you want to impress friends without stressing in the kitchen. I love how all the smoky, spicy, and creamy elements come together seamlessly.
- Bold Chipotle Flavor: The chipotle chili powder adds a smoky heat that warms the dish without overpowering it.
- Perfectly Tender Chicken: Pounding and marinating the chicken makes every bite juicy and flavorful.
- Creamy, Comforting Sauce: The velvety chipotle sauce blends cheese, peppers, and spices for that crave-worthy richness.
- Colorful Veggies & Freshness: Asparagus and peas bring brightness and texture, balancing out the indulgence.
Ingredients & Why They Work
Each ingredient in this Spicy Chipotle Chicken Pasta Recipe was chosen for flavor and texture harmony. From smoky spices to fresh veggies, here’s why these work together and tips for picking the best.
- Chipotle chili powder: The star of the spice mix—adds smoky heat; choose quality chipotle powder for deep flavor.
- Ground cumin & smoked paprika: Complement chipotle with earthy warmth and extra smokiness.
- Onion powder & garlic powder: These provide base flavor without overpowering the sauce or chicken.
- Chicken breasts: Pounded and bite-sized for quick, even cooking and tenderness.
- Honey & lime juice: Balance the heat with sweet and tangy notes—don’t skip this glossy glaze on chicken!
- Asparagus: Adds crunch and freshness; blanching keeps it vibrant and tender-crisp.
- Penne pasta: Perfect shape for holding sauce and mixing with chunkier ingredients.
- Yellow onion & bell peppers: Build the flavor base with sweetness and colorful crunch.
- Flour, chicken broth & half and half: Create a creamy, thickened sauce that's still smooth and velvety.
- Sharp cheddar & Parmesan: Bring richness and depth; shred fresh for best melting results.
- Frozen petite peas: Tossed in last for little bursts of sweetness and texture.
Make It Your Way
I love tweaking this Spicy Chipotle Chicken Pasta Recipe based on what’s in the fridge or my mood. It’s super adaptable, so feel free to experiment—this is your playground, after all.
- Variation: Once, I swapped penne for fusilli and added sautéed mushrooms for extra umami—it was a hit with my family.
- Dairy-Free Option: Use coconut milk and vegan cheese shreds to keep it creamy without the dairy.
- Extra Heat: Add diced fresh jalapeños or a dash of cayenne for those who want a spicy kick beyond the chipotle.
- Vegetarian Swap: Skip the chicken and toss in roasted chickpeas or grilled tofu loaded with the spice mix.
Step-by-Step: How I Make Spicy Chipotle Chicken Pasta Recipe
Step 1: Spice Mix and Prep for Magic
Start by whisking together your spice mix. I sprinkle 1 ½ tablespoons on the chicken right away, making sure every piece is evenly coated—that’s where the flavor begins. Meanwhile, chop your veggies and get a large pot of salted water boiling for the pasta and asparagus. Multitasking here saves time and keeps everything fresh.
Step 2: Cook the Asparagus and Pasta Perfectly
Blanching asparagus in salted boiling water for 2-3 minutes keeps it bright green and tender-crisp. Immediately dunk it into an ice bath to stop cooking—this little trick keeps the texture spot-on. Then cook your pasta just until al dente, drain, and toss with a bit of olive oil so it doesn’t stick.
Step 3: Sear the Chicken with a Honey-Lime Glaze
Heat olive oil over medium-high heat and sear your spiced chicken until golden and cooked through, about 2-3 minutes each side. Then stir in honey and lime juice to create a glossy glaze that clings to each tender piece. Don’t rush this step; that sweet, tangy coating is what brings balance to the smoky spice.
Step 4: Build the Sauce Base with Flavorful Veggies
Sauté onions and bell peppers in a mix of butter and olive oil, then add the rest of your spices and garlic. This combo makes a vibrant, fragrant foundation that’s irresistible. Remember to stir often and keep an eye so nothing browns too much or burns, especially the garlic.
Step 5: Whisk, Simmer, and Melt Your Creamy Cheese Sauce
Sprinkle in flour and cook for a minute before whisking in chicken broth and half-and-half. Bring to a simmer until thickened, then gradually melt in cheddar and Parmesan. Stir patiently on low—it might take 1-2 minutes for the cheese to smooth out fully, but trust me, it’s worth the wait.
Step 6: Combine Everything and Finish with a Fresh Kick
Add the lime juice, chicken, asparagus, frozen peas, and pasta to your sauce. Toss to coat everything in that creamy, smoky magic. If the sauce feels too thick, a splash of reserved pasta water can loosen it up without diluting flavor. Taste and adjust seasonings—sometimes a pinch more chipotle chili powder or salt really brings the whole dish together.
Top Tip
From experience, the balance between smoky chipotle heat and creamy cheese can make or break this recipe. Here’s how I consistently get it right and avoid common pitfalls.
- Even Spice Distribution: Make sure to coat your chicken thoroughly with the spice mix before cooking for maximum flavor in every bite.
- Sauce Patience: Don’t rush melting the cheese; low heat and gentle stirring ensure a smooth texture instead of a grainy mess.
- Freshness in the Finish: Adding lime juice at the end wakes up the sauce and brightens every element—don’t skip it!
- Avoid Burning Honey: After glazing the chicken, clean the pan before making your sauce to prevent any bitter burnt bits.
How to Serve Spicy Chipotle Chicken Pasta Recipe
Garnishes
I always top my bowl with freshly grated Parmesan, a sprinkle of chopped fresh parsley or cilantro, and a quick squeeze of lime juice. Those little touches add brightness and a fresh finish that makes the dish pop visually and flavor-wise.
Side Dishes
To keep things balanced, I love pairing this spicy, rich pasta with a crisp green salad or roasted vegetables. Garlic bread or warm tortillas also work wonderfully to soak up any extra sauce. Whatever you choose, just keep it simple so the pasta remains the hero.
Creative Ways to Present
For special occasions, I’ve served this in wide, shallow bowls garnished with edible flowers like nasturtiums or thinly sliced radishes for a pop of color. Sometimes I even drizzle a little chipotle hot sauce on top for extra wow factor and heat.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors meld even more, which is a nice bonus! Just don’t toss the sauce and pasta together until reheating to keep the pasta from soaking up too much sauce and getting mushy.
Freezing
While I usually avoid freezing creamy pasta dishes, this recipe freezes okay if you freeze the chicken and sauce separately from the pasta and asparagus. Reheat slowly on the stovetop with a little broth added to loosen the sauce.
Reheating
To reheat, gently warm the pasta and sauce in a skillet over medium-low heat, stirring often. If it seems thick, add a splash of water or broth to bring back the creamy texture. Avoid microwaving directly as it can cause the sauce to separate.
Frequently Asked Questions:
Absolutely! While penne is great for holding the sauce, other shapes like rotini, fusilli, or rigatoni also work wonderfully—just adjust cooking times as needed.
You can substitute smoked paprika with a pinch of cayenne pepper for heat, but it won’t have that signature smoky flavor. Alternatively, adding a small amount of chipotle in adobo sauce finely chopped can work if available.
Yes! Swap out the half and half for coconut or almond milk mixed with cornstarch to thicken, and use dairy-free cheese options or skip the cheese entirely for a lighter sauce.
Add diced fresh jalapeños when sautéing onions, or a pinch of cayenne pepper to the spice mix. You can also drizzle extra chipotle hot sauce on the finished dish for more heat. Just adjust gradually to your comfort level!
Final Thoughts
This Spicy Chipotle Chicken Pasta Recipe is one of those dishes I find myself coming back to again and again—it’s quick enough for a weeknight but special enough to share with friends. The blend of smoky chipotle, sweet honey-lime, creamy sauce, and fresh veggies truly makes it stand out. I hope you enjoy making it as much as I do; it’s a little bowl of smoky comfort in every forkful!
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Spicy Chipotle Chicken Pasta Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Discover a delicious and flavorful Spicy Chicken Chipotle Pasta recipe that combines tender chicken, smoky chipotle spices, fresh vegetables, and a creamy chipotle sauce for a satisfying meal perfect for any dinner occasion.
Ingredients
Spice Mix
- 1 ½ teaspoon 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 black pepper
Chicken
- 2 medium chicken breasts, pounded to tenderize and chopped into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Vegetables
- 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
- 4-6 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 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
- Boil Pasta Water: Begin by bringing a large pot of water to a rolling boil to cook your pasta, seasoning the water generously with salt. Prepare the asparagus and other ingredients while the water heats.
- Prepare Spice Mix: In a small bowl, whisk together chipotle chili powder, ground cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper. Remove 1 ½ tablespoons of this mixture to season the chicken, leaving the rest for the sauce.
- Season Chicken: Pat the chopped chicken dry with paper towels. Toss the chicken pieces with the reserved 1 ½ tablespoons of spice mix to coat evenly, then set aside.
- Cook Asparagus: Prepare a large bowl filled with ice water to shock the asparagus after cooking. Add asparagus to the boiling, salted pasta water and cook for 2-3 minutes until tender-crisp. Quickly transfer the asparagus to the ice water bath to stop cooking and preserve color and texture.
- Cook Pasta: In the same boiling water, cook the penne pasta until just al dente. Reserve ½ cup of pasta water, then drain the pasta. Rinse briefly to stop cooking and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a large enameled cast iron braiser or Dutch oven over medium-high heat until smoking hot. Add chicken in a single layer and sear for 2-3 minutes per side until cooked through. Stir in honey and lime juice until the chicken is evenly coated in a glaze. Remove chicken and glaze to a plate and wipe the pan clean to avoid burning the honey residue.
- Sauté Onions and Peppers: In the same pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Add chopped onions and sauté for about 4 minutes until softened. Add thinly sliced bell peppers and the remaining spice mix, cooking for an additional 2 minutes. Add minced garlic and sauté for 30 seconds more.
- Make Sauce: Sprinkle flour over the vegetables and cook for 1 minute while stirring to form a roux. Reduce heat to low, then slowly whisk in chicken broth followed by half and half. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and simmer, stirring often until the sauce thickens.
- Add Cheeses: Lower the heat to low and gradually stir in shredded sharp cheddar cheese until melted, then add grated Parmesan cheese until fully integrated into the sauce. Cook on low for 1-2 minutes as needed to ensure cheeses melt smoothly.
- Combine and Season: Stir lime juice, cooked chicken with glaze, blanched asparagus, and frozen petite peas into the sauce. Add the cooked pasta and toss everything together carefully. Adjust seasoning with salt, pepper, and additional chipotle chili powder to taste. To thin the sauce if necessary, add reserved pasta water a little at a time until desired consistency.
- Garnish and Serve: Optionally, garnish the pasta with freshly grated Parmesan cheese, chopped fresh parsley or cilantro, and a squeeze of lime juice for brightness before serving.
Notes
- For a lighter sauce, use milk with cornstarch instead of half and half.
- If you prefer a milder dish, reduce chipotle chili powder.
- Using a pasta pot with a drain insert can simplify draining asparagus and pasta.
- Wiping the pan after cooking chicken prevents honey from burning and affecting the sauce flavor.
- Reserve pasta water is helpful to adjust sauce consistency at the end.
- Fresh herbs and lime juice garnish add freshness and complement the smoky chipotle flavor.
- Ensure chicken is pounded evenly for uniform cooking and tender bites.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: fifty grams
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
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