Description
This Spicy Chicken Chipotle Pasta combines tender chicken seasoned with smoky chipotle chili spices, vibrant asparagus, and penne pasta all coated in a rich, creamy chipotle cheese sauce. Perfectly balanced between heat and creaminess, this dish features a homemade spice mix, sautéed vegetables, and a luscious blend of cheddar and Parmesan cheeses, finished with fresh herbs and lime juice for a zesty lift. Ideal for a comforting weeknight meal with a flavorful kick.
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 black 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 Vegetables:
- 1 cup asparagus, chopped into 1-inch pieces
- 1 pound penne pasta
Creamy Chipotle Sauce:
- 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 all-purpose 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 or crushed cubes or base)
- ½ teaspoon dried oregano
- 1 cup freshly shredded sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 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: Begin by bringing a large pot of water to a boil for the pasta. While waiting, season the chicken and prepare the vegetables.
- Make Spice Mix: In a small bowl, whisk together all the spices listed for the spice mix. Remove 1 ½ tablespoons of this mixture to season the chicken; reserve the remainder for the sauce.
- Season Chicken: Pat the chopped chicken dry with paper towels, then toss it evenly with the 1 ½ tablespoons of spice mix. Set aside.
- Cook Asparagus: Prepare a large bowl of ice water with a colander inside. Salt the boiling pasta water generously, then add the asparagus and boil for 2-3 minutes until tender-crisp. Use a fine mesh sieve or the drain insert to transfer the asparagus to the ice bath quickly to stop cooking.
- Cook Pasta: In the same boiling water, cook the penne pasta until just al dente. Reserve ½ cup of the pasta water before draining. Drain the pasta, rinse briefly under warm water, and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Sear Chicken: Heat 2 tablespoons olive oil in an enameled cast iron braiser or Dutch oven over medium-high heat until smoking. Add the seasoned chicken in a single layer and sear for 2-3 minutes. Flip and cook another 2-3 minutes until cooked through. Stir in honey and lime juice to coat the chicken evenly. Transfer the glazed chicken to a plate, scraping all juices from the pan. 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 the chopped onions and sauté for 4 minutes until softened. Add the sliced bell peppers along with the reserved spice mix and cook for 2 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.
- Make Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Reduce heat to low and slowly whisk in the chicken broth, then the half and half mixture. Stir in chicken bouillon and dried oregano. Raise heat to medium-high and bring sauce to a simmer, stirring often, until thickened.
- Add Cheeses: Lower heat to low and gradually stir in the shredded cheddar in batches until melted. Follow with the Parmesan cheese, stirring until fully melted. Allow 1-2 minutes for cheeses to melt completely, stirring occasionally.
- Combine and Finish: Stir lime juice, cooked chicken, blanched asparagus, and frozen peas into the sauce. Add the drained pasta and combine all ingredients thoroughly. Adjust seasoning with salt, black pepper, or extra chipotle chili powder as desired. If the sauce is too thick, add reserved pasta water a little at a time to reach the preferred consistency. Garnish with freshly grated Parmesan, fresh parsley or cilantro, and a squeeze of lime juice if using.
Notes
- To tenderize chicken evenly, pounding it before chopping is recommended.
- Using half and half creates a richer sauce; milk can be substituted with cornstarch for thickening.
- Blanching asparagus in salted boiling water then shocking in ice water preserves bright color and crisp texture.
- Wiping the pan after cooking chicken is essential to avoid burning of residual honey during sauce preparation.
- The reserved pasta water helps to adjust the sauce’s thickness and helps the sauce adhere better to the pasta.
- Fresh herbs and lime juice garnish add brightness and balance the richness of the sauce perfectly.
- You may adjust chipotle chili pepper quantity to control the spiciness of the dish.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
