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Spicy Chicken Chipotle Pasta

Spicy Chicken Chipotle Pasta

The ultimate comfort food, Spicy Chicken Chipotle Pasta combines creamy textures with a spicy kick, creating an easy weeknight dinner that satisfies your cravings. This vibrant dish is perfect for sharing, making it a must-try for tonight!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ teaspoon chipotle chili pepper, chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 medium chicken breasts, pounded to tenderize, then chopped into bite-size pieces
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 cup asparagus, 1-inch chop
  • 1 pound penne
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 2 bell peppers red, yellow and/or orange, thinly sliced
  • 4-6 cloves garlic, minced
  • 1/4 cup flour
  • 2 1/2 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)
  • 1/2 teaspoon dried oregano
  • 1 cup freshly shredded sharp cheddar
  • 1/2 cup freshly grated Parmesan
  • 1 tablespoon lime juice
  • 1/2 cup frozen petite peas (don’t thaw)
  • freshly grated Parmesan cheese
  • fresh parsley or cilantro
  • lime juice

Equipment

  • Oven
  • Skillet
  • Frying Pan
  • Large Pot
  • Whisk
  • Saucepan
  • Mixing Bowl
  • Grater
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Start by bringing a large pot of salted water to a boil for your penne. While the water heats, season your chicken with salt and pepper, and prepare the vegetables.
  2. In a small bowl, whisk together the chipotle chili powder, cumin, smoked paprika, onion powder, garlic powder, and salt. Once mixed, reserve 1 ½ tablespoons of this spice blend to season the chicken. This step ensures that the flavors will penetrate the chicken fully.
  3. With the chopped chicken on the cutting board, pat it dry with paper towels and toss it with the reserved spice mix. Let it sit for a moment while you prepare the other ingredients; this resting time allows the spices to adhere better.
  4. As the pasta water begins to boil, prepare a large bowl of ice water and place a colander inside. Season the boiling water generously with salt, and add the chopped asparagus. Boil for 2 to 3 minutes until the asparagus is tender-crisp. Remove it with a fine mesh sieve or the colander, and immediately plunge it into the ice water to stop the cooking process.
  5. In the same boiling water, add the penne and cook according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water. After draining, rinse the pasta with cool water and toss it with a drizzle of olive oil to prevent sticking.
  6. Heat 2 tablespoons of olive oil in a Dutch oven or an enameled cast iron braiser over medium-high heat. Once the oil is smoking, add the seasoned chicken in a single layer. Sear for 2 to 3 minutes, then flip the pieces over. Cook for an additional 2 to 3 minutes until the chicken is fully cooked. Stir in the honey and lime juice, ensuring every piece is coated in the delicious glaze. Transfer the chicken to a plate, scraping all the glaze into the plate, and wipe the pan clean to avoid burning.
  7. In the same pan, melt the butter and remaining 2 tablespoons of olive oil. Add the chopped onion and sauté for about 4 minutes until it becomes translucent. Add the bell peppers and the remaining spice mix, cooking for 2 more minutes. Toss in the minced garlic and sauté for another 30 seconds until fragrant.
  8. Sprinkle the flour over the sautéed vegetables and cook for an additional minute. Reduce the heat to low, then slowly whisk in the chicken broth, followed by the half and half. Stir in the chicken bouillon and dried oregano. Increase the heat to medium-high and bring the sauce to a gentle simmer, stirring regularly until it thickens.
  9. Lower the heat to low. Gradually stir in the shredded cheddar cheese until it melts completely, followed by the grated Parmesan cheese. If necessary, cook for an additional 1 to 2 minutes on low to allow the cheese to dissolve into the sauce beautifully.
  10. Now, stir in the lime juice, cooked chicken, boiled asparagus, and frozen peas, followed by the drained pasta. Season everything with additional salt, pepper, and chipotle chili pepper to taste. If the sauce is too thick, feel free to add some reserved pasta water, a little at a time, to achieve your desired consistency. To finish, top it with freshly grated Parmesan cheese, fresh parsley or cilantro, and a squeeze of lime juice for that extra zing!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat to avoid overcooking.