Spicy Chicken Pasta with Creamy Chipotle Sauce
A quick and creamy spicy chicken pasta loaded with chipotle flavor, tender asparagus, and Parmesan—great for a rich weeknight dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 8 oz Chicken Thighs or Breasts boneless, skinless
- Salt and Black Pepper to taste
- ½ teaspoon Ground Cumin
- 1 tablespoon Olive Oil for searing
- ¾ cup Half and Half or Heavy Cream
- 2 Garlic Cloves minced
- 1 Chipotle Pepper or two small
- 1 teaspoon Adobo Sauce from chipotle can
- 1 teaspoon Honey
- ⅓ cup Yellow Onion finely chopped
- ½ cup Yellow Bell Pepper chopped
- ½ cup Asparagus Spears chopped
- 8 oz Penne Pasta dried
- ¼ cup Parmesan grated
- 1 tablespoon Lemon Juice fresh
- ½ cup Reserved Pasta Water
- Green Onion chopped, for garnish
Instructions
Instructions
- Season chicken thighs with salt, black pepper, and cumin.
- Heat olive oil in a skillet, sear chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
- Sauté onions until translucent. Add garlic and stir for 30 seconds.
- Blend chipotle pepper, adobo sauce, honey, and half and half until smooth.
- Pour chipotle cream into skillet with onions and garlic, stir and bring to a simmer.
- Slice cooked chicken and return to pan. Simmer 5-7 minutes.
- Add cooked pasta to pan. Stir and heat through for 2-3 minutes.
- Add lemon juice, reserved pasta water, Parmesan, and toss to combine.
- Garnish with chopped green onion and serve hot.
Notes
Great to store in the fridge for 3–4 days. Reheat in skillet or microwave with splash of water or cream to revive the sauce. Freeze for up to 3 months.