Description
A flavorful and creamy Spicy Chicken Chipotle Pasta featuring tender chicken breasts seasoned with a smoky chipotle spice mix, sautéed bell peppers and onions, fresh asparagus, and a rich cheddar-Parmesan creamy chipotle sauce tossed with penne pasta. This hearty dish is perfect for a comforting dinner with a kick of smoky heat and zesty lime.
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 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 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
- Boil Pasta Water: Start boiling water for the pasta in a large pot. Meanwhile, prepare the chicken seasoning and vegetables.
- Prepare Spice Mix: In a small bowl, whisk chipotle chili powder, ground cumin, smoked paprika, onion powder, garlic powder, salt, and pepper together. Remove 1 ½ tablespoons of this mix to season the chicken; reserve the rest for the sauce.
- Season Chicken: Pat the chopped chicken dry with paper towels. Toss the chicken pieces with the 1 ½ tablespoons of spice mix until evenly coated. Set aside.
- Cook Asparagus: Prepare a large bowl with ice water. Season the boiling pasta water generously with salt. Add asparagus to the boiling water and cook for 2-3 minutes until tender crisp. Transfer asparagus to the ice water bath using a fine mesh sieve or colander to stop cooking. Drain and set aside.
- Cook Pasta: In the same boiling water, cook penne pasta until just al dente. Reserve ½ cup of pasta water, then drain the pasta. Rinse and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in an enameled cast iron braiser or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken in a single layer and sear for 2-3 minutes on one side. Flip and cook for another 2-3 minutes until cooked through. Stir in 2 tablespoons honey and 1 tablespoon lime juice to coat the chicken evenly. Transfer chicken and glaze to a plate. Wipe the pan clean to avoid burning residual honey.
- Sauté Onions and Peppers: Melt 2 tablespoons butter with 2 tablespoons olive oil in the cleaned pan over medium-high heat. Add chopped onions and sauté for 4 minutes. Add sliced bell peppers and the remaining spice mix, cooking for 2 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
- Make Sauce: Sprinkle flour over the sautéed vegetables and cook for 1 minute to remove raw flour taste. Reduce heat to low. Slowly whisk in chicken broth followed by half and half. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and bring the sauce to a simmer, stirring often until it thickens.
- Add Cheeses: Reduce heat to low. Stir in shredded cheddar cheese in batches until melted, then stir in Parmesan cheese until melted. Cook for 1-2 minutes on low heat to ensure all cheese is fully incorporated.
- Combine and Season: Stir in 1 tablespoon lime juice, cooked chicken with glaze, blanched asparagus, and frozen petite peas. Add the drained pasta and gently combine everything. Season with salt, pepper, and additional chipotle chili powder to taste. If sauce is too thick, slowly add reserved pasta water to loosen it.
- Garnish and Serve: Optionally top with freshly grated Parmesan cheese, chopped fresh parsley or cilantro, and an additional squeeze of lime juice. Serve warm and enjoy.
Notes
- Patting chicken dry before seasoning helps achieve better browning and flavor absorption.
- Use half and half for a creamier sauce or substitute with milk plus cornstarch as a lighter alternative.
- Do not thaw frozen petite peas before adding to the sauce to retain texture and color.
- Reserving pasta water is key to adjusting the sauce consistency without diluting flavor.
- This dish can be made spicier by increasing chipotle chili powder or adding fresh chili flakes.
- Leftover pasta tastes great reheated with a splash of milk or broth to rehydrate the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
