Description
A flavorful and creamy Spicy Chicken Pasta featuring tender chicken thighs, sautéed vegetables, and a rich chipotle cream sauce, tossed with penne pasta for a perfect weeknight meal bursting with smoky heat and savory goodness.
Ingredients
Chicken and Seasoning
- 8 oz. boneless, skinless chicken thighs (or chicken breasts)
- Salt, to taste
- Cracked black pepper, to taste
- 1/2 tsp. ground cumin
Vegetables
- 1/3 cup finely chopped yellow onion (or white onion)
- 1/2 cup finely chopped yellow bell pepper
- 1/2 cup chopped asparagus spears
- Chopped green onion (for garnish)
Chipotle Cream Sauce
- 3/4 cup half and half (or heavy cream)
- 2 garlic cloves
- 1 large chipotle pepper (or two small peppers)
- 1 tsp. adobo sauce (from the chipotle pepper can)
- 1 tsp. honey
- Pinch of salt
Other Ingredients
- 1 tbsp. olive oil
- 8 oz. dried penne pasta
- 1/4 cup grated Parmesan cheese
- 1 tbsp. fresh lemon juice
- 1/2 cup reserved pasta water (plus more as needed)
Instructions
- Season Chicken: Season the chicken thighs or breasts all over with a good pinch of salt, cracked black pepper, and 1/2 teaspoon of ground cumin. Set the chicken aside while you prepare other ingredients.
- Make Spicy Chipotle Cream Sauce: In a small blender or food processor, combine half and half, garlic cloves, honey, chipotle pepper, adobo sauce from the canned chipotles, and a pinch of salt. Blend until fully combined and creamy. Set the sauce aside.
- Cook Chicken: Heat olive oil in a nonstick pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes per side depending on thickness, until cooked through and internal temperature reaches 165°F. Transfer chicken to a clean cutting board and cover with foil to keep warm.
- Cook Vegetables: Using the same pan, add chopped yellow bell peppers and onions with a pinch of salt and pepper. Sauté for 5-6 minutes, stirring occasionally to incorporate any browned bits, until vegetables are softened.
- Boil Pasta: Meanwhile, bring a large pot of salted water to a boil. Add dried penne pasta and cook according to package instructions minus one minute to achieve al dente texture. Reserve 1/2 cup of pasta water, then drain pasta.
- Add Asparagus: Add chopped asparagus to the pan with peppers and onions. Cook for 3-4 minutes, stirring occasionally, until asparagus begins to soften but retains some crispness.
- Add Chipotle Cream Sauce: Pour the blended chipotle cream sauce into the pan with the sautéed vegetables. Stir to combine and cook for 5-6 minutes until the sauce thickens slightly. While the sauce simmers, cut the cooked chicken into bite-sized pieces.
- Toss Pasta with Sauce: Add the drained pasta into the pan with the thickened chipotle cream sauce and vegetables. Stir well to coat all noodles evenly with the sauce.
- Add Chicken, Cheese, and Flavor: Stir in the chopped chicken, grated Parmesan cheese, fresh lemon juice, and adjust seasoning with additional salt and pepper if needed. Mix thoroughly to combine flavors. Add about 1/4 cup of reserved pasta water and stir to loosen the sauce. Add more pasta water if needed for desired creaminess.
- Garnish and Serve: Serve the pasta hot, garnished with chopped green onions and extra Parmesan cheese, for a deliciously creamy and spicy meal.
Notes
- You can substitute chicken breasts if preferred, adjusting cooking time as needed to avoid drying out the meat.
- For extra heat, add an additional chipotle pepper or more adobo sauce.
- Reserve pasta water to adjust sauce consistency and enhance creaminess without thinning it too much.
- Use half and half or heavy cream depending on your preference for richness.
- Make sure not to overcook pasta to maintain a pleasant al dente bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
