Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz short pasta (penne, rigatoni, or similar)
- 1.25 lb boneless, skinless chicken breasts, cut into thin strips
- 1 1/2 tsp kosher salt, divided (plus more for pasta water)
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup sliced jarred roasted red peppers, drained
- 2–3 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp sugar
- 3/4 cup freshly grated Parmesan cheese
- Juice of 1/2 lime, chopped cilantro or parsley to garnish
Do This
- 1. Boil a large pot of salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- 2. Season chicken with salt, pepper, and smoked paprika. Sear in olive oil until browned and just cooked through; set aside.
- 3. In the same pan, add butter and remaining oil. Sauté onion until soft, then add garlic, chipotle, and spices.
- 4. Stir in chicken broth, roasted red peppers, and adobo sauce. Simmer 3–4 minutes to reduce slightly.
- 5. Add cream and milk; simmer gently until the sauce thickens slightly, 4–5 minutes.
- 6. Stir in Parmesan, then return chicken to the pan. Add cooked pasta and toss, loosening with reserved pasta water as needed.
- 7. Finish with lime juice, taste and adjust seasoning, garnish with herbs, and serve hot.
Why You’ll Love This Recipe
- Creamy, smoky, and just-spicy-enough sauce that clings beautifully to every piece of pasta.
- Tender chicken strips and roasted red peppers make it feel hearty and comforting without being fussy.
- Everything cooks in a single skillet (plus the pasta pot), perfect for weeknights.
- Easy to customize: dial the heat up or down, swap pasta shapes, or add extra veggies.
Grocery List
- Produce: 1 small yellow onion, garlic, 1 cup sliced jarred roasted red peppers (or 1 large red bell pepper to roast), 1 lime, fresh cilantro or parsley
- Dairy: Heavy cream, whole milk, unsalted butter, Parmesan cheese
- Pantry: Short pasta (penne or rigatoni), boneless skinless chicken breasts, olive oil, kosher salt, black pepper, smoked paprika, dried oregano, ground cumin, sugar or honey, low-sodium chicken broth, canned chipotle peppers in adobo
Full Ingredients
Pasta
- 12 oz short pasta, such as penne or rigatoni
- 1 tbsp kosher salt (for the pasta water)
Chicken
- 1.25 lb boneless, skinless chicken breasts (about 2–3 small breasts), cut into thin 1/2-inch-wide strips
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil (for searing)
Chipotle Cream Sauce
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup sliced jarred roasted red peppers, drained and patted dry
- Substitute: 1 large red bell pepper, sliced and pan-roasted or broiled until lightly charred
- 2–3 chipotle peppers in adobo, minced (about 2–3 tbsp), plus 2 tsp adobo sauce
- Use 2 peppers for medium heat, 3 for spicier.
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp sugar or honey (to balance the heat and smoke)
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
To Finish
- 3/4 cup freshly grated Parmesan cheese (about 2.5 oz)
- Juice of 1/2 lime (about 1 tbsp), plus extra wedges for serving
- 2 tbsp chopped fresh cilantro or flat-leaf parsley (optional, for garnish)
- Reserved pasta cooking water (up to 1/2 cup), as needed to loosen the sauce
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prep your ingredients and start the pasta water
Fill a large pot with water, add 1 tablespoon of kosher salt, and bring it to a boil over high heat. While the water heats, cut the chicken breasts into thin strips, about 1/2 inch wide, trimming any excess fat. Finely dice the onion, mince the garlic, and slice or drain your roasted red peppers. Mince the chipotle peppers and measure out 2 teaspoons of the adobo sauce from the can. Grate the Parmesan cheese and have all liquids (broth, cream, and milk) measured and ready. Having everything prepped will make the cooking process smooth and stress-free.
Step 2: Cook the pasta until al dente
Once the water is boiling, add the 12 oz of pasta and cook according to package directions until just al dente (usually 9–11 minutes). Stir occasionally to prevent sticking. Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside; this will help you adjust the consistency of the sauce later. Drain the pasta and leave it in the colander. Do not rinse the pasta—the surface starch helps the sauce cling better.
Step 3: Season and sear the chicken strips
In a medium bowl, toss the chicken strips with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika until evenly coated. Heat 1 tablespoon olive oil in a large, deep skillet or sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken in a single layer, working in two batches if needed to avoid crowding. Sear for 3–4 minutes per side, until nicely browned and just cooked through (internal temperature 165°F). Transfer the cooked chicken to a plate and cover loosely with foil to keep warm. Leave any browned bits (fond) in the pan—this will add flavor to the sauce.
Step 4: Build the smoky chipotle base
Reduce the heat to medium and add 1 tablespoon butter and 1 tablespoon olive oil to the same skillet. Once the butter melts, add the diced onion and a small pinch of salt. Cook, stirring often, for 4–5 minutes, until the onion is soft and translucent. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the minced chipotle peppers and 2 teaspoons of adobo sauce, along with the dried oregano, ground cumin, and sugar or honey. Cook for about 1 minute, stirring constantly, to bloom the spices and gently toast the chipotle for deeper flavor.
Step 5: Add roasted peppers, broth, and simmer
Add the sliced roasted red peppers to the skillet and toss to coat in the onion–chipotle mixture. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and let it bubble for 3–4 minutes. This step reduces the broth slightly and helps the flavors meld. Taste the liquid and adjust the salt if needed; it should be flavorful and a bit smoky-spicy at this stage.
Step 6: Make it creamy and cheesy
Turn the heat down to medium-low. Stir in 1 cup heavy cream and 1/2 cup whole milk. Simmer gently (do not boil hard) for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and starts to coat the back of a spoon. Add the grated Parmesan cheese in 2 or 3 small handfuls, stirring after each addition until fully melted and smooth. The sauce should be silky, with a rich orange color from the chipotle and peppers. Taste again and adjust seasoning with salt and black pepper as needed; remember the pasta and chicken will mellow the flavor a bit.
Step 7: Combine pasta, chicken, and finish with lime
Return the cooked chicken (and any accumulated juices) to the skillet, stirring to coat the pieces in the sauce. Add the drained pasta and toss gently until everything is well combined and the pasta is completely coated. If the sauce seems too thick or tight, add a splash of the reserved pasta water—1–2 tablespoons at a time—until it reaches your desired creaminess. Squeeze in the juice of 1/2 lime and stir; the brightness cuts through the richness and makes the flavors pop. Remove from heat, sprinkle with chopped cilantro or parsley if using, and add an extra dusting of Parmesan and black pepper. Serve hot, straight from the pan or in warm bowls.
Pro Tips
- Slice the chicken thinly and evenly so it cooks quickly and stays tender instead of drying out.
- Start with fewer chipotle peppers if you are sensitive to heat; you can always stir in more minced chipotle or adobo sauce at the end.
- Use freshly grated Parmesan rather than pre-shredded—pre-shredded cheeses often contain anti-caking agents that prevent smooth melting.
- Keep the cream sauce at a gentle simmer, not a vigorous boil, to avoid curdling and to maintain a velvety texture.
- Reserve pasta water every time you cook pasta; it is the easiest way to fix a sauce that is too thick or not clinging well.
Variations
- Extra Veggie Version: Add 2 cups of baby spinach or chopped kale during the last 2–3 minutes of simmering the sauce, just until wilted. You can also toss in sautéed mushrooms or zucchini.
- Bacon or Chorizo Twist: Cook 3–4 slices of thick-cut bacon or 4 oz diced chorizo first, render the fat, and use it instead of some of the olive oil. Crumble and add back in with the chicken for a smoky, meaty boost.
- Lighter Cream Sauce: Replace half of the heavy cream with additional whole milk or evaporated milk, and reduce the Parmesan to 1/2 cup. The sauce will be slightly thinner but still flavorful.
Storage & Make-Ahead
Store leftover creamy chipotle chicken pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools. To reheat, add a splash of milk, cream, or chicken broth to a skillet over low to medium heat, then add the pasta and warm gently, stirring frequently, until heated through. You can also reheat individual portions in the microwave, stirring once or twice and adding a teaspoon or two of liquid if it seems dry. For make-ahead prep, you can cook the chicken and make the chipotle sauce (without adding pasta or cheese) up to 1 day in advance; store them together in the fridge. When ready to serve, reheat the sauce, cook fresh pasta, then add the Parmesan, lime, and herbs right before tossing everything together.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): 820 calories; 48 g protein; 75 g carbohydrates; 35 g fat; 18 g saturated fat; 1,050 mg sodium (will vary with salt and broth); 5 g fiber; 8 g sugar. These numbers are estimates and will change based on the specific brands and exact amounts you use.
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