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
Scale
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
