Spicy Chicken Chipotle Pasta
Spicy chicken chipotle pasta is so creamy and rich with a spicy kick that you won't be able to get enough of. The warm, smoky flavor of the chipotle peppers balanced with a flavorful cream sauce is sure to delight your tastebuds! It is a mouthwatering entree that everyone will love!
Servings: 8 people
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breast, diced
- salt and pepper
- 2 tablespoons olive oil
- 1 yellow onion, minced
- 1 red bell pepper, diced
- ¾ pound asparagus, coarsely diced
- 1 cup frozen peas
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 2 cloves garlic, minced
- ¼ cup honey
- 2 cups heavy cream
- ½ cup parmesan cheese, shredded
- salt and pepper to taste
Instructions
- Cook 12 ounces penne pasta according to the package directions until just al dente.
- Cut 1 pound boneless skinless chicken breast, into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the ¾ pound asparagus,.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
- To the pan, add 1 yellow onion,1 red bell pepper, asparagus, and 1 cup frozen peas. Sauté until the vegetables are tender, about 10 minutes.
- Remove the chipotle peppers from 1 (7 ounce) can chipotle peppers in adobo sauce, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and 2 cloves garlic, to the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
- Add ¼ cup of the adobo sauce, ¼ cup honey, 2 cups heavy cream, shredded ½ cup parmesan cheese, and salt and pepper to taste, to the pan.
- Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
- Remove the skillet from heat, and serve the pasta with chopped cilantro and additional shredded parmesan cheese. Enjoy!
Notes
Store leftovers in an airtight container for up to 4 days in the fridge.
This dish is fairly spicy, if you want to reduce the heat, leave out the chipotle peppers, and reduce the amount of adobo sauce used.
Nutrition
Calories: 546kcal | Carbohydrates: 49g | Protein: 24g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 188mg | Potassium: 557mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1867IU | Vitamin C: 31mg | Calcium: 146mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
