With tender chicken, colorful veggies, and a velvety sauce that clings to every piece of penne, it’s the kind of meal that turns an ordinary weeknight into something memorable. It reminds me of my Louisiana Chicken Pasta—but with that chipotle edge that keeps things exciting.
Table of Contents
Why You’ll Love This Chicken Chipotle Pasta
This dish delivers big flavor without complicated steps. It’s creamy, a little smoky, and full of vibrant color from the fresh vegetables.
- Smoky chipotle heat balanced by creamy sauce
- Family-friendly and weeknight easy
- A complete meal with protein, pasta, and veggies
- Great for leftovers or meal prep
- Customizable with your favorite vegetables
- Ready in under 40 minutes
I first made this pasta on a rainy Sunday after finding an old jar of chipotle sauce in the pantry. The smoky aroma reminded me of my mom’s food truck back in Texas, where she always mixed spice and comfort perfectly. That moment inspired this recipe—and now it’s a family staple.
Ingredients You’ll Need
You’ll love how these simple ingredients come together for a bold yet creamy pasta dish. For more creamy inspiration, check out my Garlic Parmesan Chicken Bites with Creamy Rotini.
Main Ingredients
- 2 chicken breasts, boneless and skinless, cut into 1-inch chunks
- 1 pound penne pasta
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons chipotle pepper sauce (from canned adobo peppers)
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup frozen peas
- 1 pound asparagus, thin stalks preferred
- 6 ounces parmesan cheese, shredded
Optional Add-Ons or Substitutes
- Substitute grilled chicken for extra smoky flavor
- Swap penne with rigatoni or fettuccine
- Add corn for a sweet crunch
- Use light cream for a lower-fat option
- Try spinach or zucchini for extra greens
- Sprinkle with chili flakes for more heat
Step-By-Step Instructions
Cooking this recipe is about building layers of flavor while keeping things simple. Here’s how I like to do it.
- Cook the pasta. Boil penne in salted water until al dente. (Save 1/2 cup of pasta water for later.)
- Season the chicken. Toss chicken with salt, pepper, and lemon juice. (This brightens the flavor beautifully.)
- Sear the chicken. Heat olive oil and butter in a large skillet. Add chicken and cook until golden brown. Remove and set aside.
- Sauté vegetables. In the same pan, cook onion and bell peppers until softened. Add garlic for the last 30 seconds. (The aroma is your cue!)
- Add chipotle and honey. Stir in chipotle pepper sauce and honey, letting it bubble for a minute to thicken slightly.
- Make the sauce. Pour in heavy cream and bring to a gentle simmer. Add parmesan and stir until smooth.
- Combine everything. Add chicken, pasta, peas, and asparagus. Toss well, adding reserved pasta water if the sauce needs loosening.
Quick Reminders:
- Don’t overcook the chicken—keep it juicy.
- Add veggies in stages to keep color vibrant.
- Adjust chipotle to your spice level.
- Stir parmesan gradually for a smooth sauce.
Expert Tips For Success
This creamy chipotle pasta is easy to master, but a few smart tricks will take it from good to unforgettable.
- Cook pasta just shy of al dente—it finishes in the sauce.
- Always taste the sauce before adding salt; parmesan adds plenty.
- Stir in cream slowly to prevent splitting.
- Slice asparagus thinly for even cooking.
- Chipotle sauce can vary in heat—start small.
- Use freshly grated parmesan for best melt.
- Reserve pasta water; it’s liquid gold for texture.
If you like this method, you’ll love my Cajun Chicken Bowtie Pasta, which uses a similar creamy-spicy balance.
Serving Suggestions
This dish pairs beautifully with fresh sides or simple bread.
- Serve with garlic bread for soaking up sauce
- Add a crisp green salad for freshness
- Pair with roasted corn or sweet potatoes
- Great alongside grilled shrimp or chicken bites
- Perfect for family dinners or date nights
Try serving it family-style in a big bowl—the colors and aroma make it irresistible. For more pasta inspiration, check out my Pesto Sauce Pasta for a vibrant, herby twist.
Storing And Reheating
This pasta keeps well for easy leftovers or meal prep. The sauce may thicken, but a splash of milk or cream brings it right back.
How to Store It
- Cool completely before refrigerating
- Store in airtight containers
- Keep up to 4 days in the fridge
- Freeze portions for up to 2 months
- Label and date for easy tracking
How to Reheat It
- Reheat on stovetop over medium heat
- Add a few tablespoons of cream or milk
- Stir often to prevent sticking
- Microwave in 30-second bursts with lid vented
- Don’t overheat to preserve texture
Your creamy chipotle pasta will taste just as satisfying the next day.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner. Add more parmesan to thicken if needed.
How spicy is this recipe?
It has a mild to medium heat level. Adjust chipotle sauce to your liking.
Can I make it vegetarian?
Absolutely—skip the chicken and double the veggies or add tofu.
Final Thoughts
Creamy Chicken Chipotle Pasta is comfort food with a twist—smoky, creamy, and full of heart. It’s the kind of meal that brings everyone to the table with smiles and full plates.
- Keep it simple and flavorful
- Adjust spice to your family’s taste
- Make extra—it reheats beautifully
For more comforting pasta dishes, explore Chicken Sausage Pasta and Garlic Steak Pasta at Hearty Home Recipes.
Chicken Chipotle Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the penne until just al dente, then reserve 1/2 cup of pasta water and drain.
- Toss the chicken with lemon juice, salt, and black pepper.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through. Remove chicken to a plate.
- In the same skillet, sauté the onion and bell peppers until softened. Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the chipotle pepper sauce and honey. Let it bubble for about 1 minute to thicken slightly.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan gradually until smooth.
- Add the chicken back to the skillet along with the drained pasta, peas, and asparagus. Toss to coat, cooking just until the asparagus is tender-crisp. Loosen with reserved pasta water as needed. Taste and adjust chipotle or seasoning if desired, then serve warm.
Nutrition
Notes
- Nutrition was calculated from ingredients with clear measurable amounts (pasta, cream, butter, oil, honey, chipotle sauce, peas, asparagus, garlic, parmesan).
- Chicken, bell peppers, and onion were excluded because the article did not provide measurable weights/volumes for them.
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