Description
A flavorful and creamy Spicy Chicken Chipotle Pasta featuring tender chicken, crisp asparagus, and a smoky chipotle-infused cheese sauce, perfect for a satisfying dinner.
Ingredients
Scale
Spice Mix
- 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 teaspoon salt
- 1/4 teaspoon pepper
Chicken
- 2 medium chicken breasts, pounded to tenderize and chopped into bite size pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
Pasta and Veggies
- 1 cup asparagus, chopped into 1-inch pieces
- 1 pound penne pasta
Creamy Chipotle Sauce
- 2 tablespoons olive oil
- 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 cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lime juice
- 1/2 cup frozen petite peas (do not thaw)
Optional Garnishes
- Freshly grated Parmesan cheese
- Fresh parsley or cilantro
- Lime juice
Instructions
- Boil Pasta Water: Begin by bringing a large pot of water to a boil for the pasta. Season the water generously with salt to enhance the flavor of the pasta.
- Prepare Spice Mix: In a small bowl, combine the chipotle chili powder, ground cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk thoroughly. Set aside 1 ½ tablespoons of this mixture for seasoning the chicken; keep the remainder for the sauce.
- Season Chicken: Pat the chopped chicken pieces dry with paper towels on the cutting board. Toss them with the reserved 1 ½ tablespoons of spice mix evenly. Set aside.
- Cook Asparagus: Prepare a large bowl of ice water and place a colander inside it to create an ice bath. Add the asparagus to the boiling, salted pasta water and cook for 2-3 minutes until tender-crisp. Use a fine mesh sieve or drain insert to transfer asparagus quickly to the ice bath to stop cooking.
- Cook Pasta: In the same boiling water, cook the penne pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water, then drain pasta and rinse briefly to prevent sticking. Toss with a drizzle of olive oil and set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a large enameled cast iron braiser or Dutch oven over medium-high heat until smoking. Add the seasoned chicken in a single layer and sear for 2-3 minutes on one side, then flip and cook an additional 2-3 minutes until cooked through. Stir in honey and lime juice until chicken is coated in a glaze. Remove chicken and juices to a plate. Wipe the pan clean.
- Sauté Onions and Peppers: Melt 2 tablespoons butter with 2 tablespoons olive oil in the cleaned pan over medium-high heat. Add chopped onion and sauté for 4 minutes. Add thinly sliced bell peppers and the remaining spice mix, cooking for 2 more minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Make Sauce: Sprinkle flour over the veggies and cook for 1 minute to remove raw flour taste. Reduce heat to low, then gradually whisk in chicken broth followed by half and half mixture. Stir in chicken bouillon and dried oregano. Increase heat to medium-high and simmer sauce until thickened, stirring often to avoid lumps.
- Add Cheeses: Lower heat to low. Gradually stir in shredded sharp cheddar cheese in batches until melted, then add Parmesan cheese, stirring until fully melted and sauce is smooth. Continue cooking 1-2 minutes on low if needed for complete melting.
- Combine and Season: Stir in lime juice, cooked chicken pieces with glaze, blanched asparagus, and frozen petite peas directly into the sauce. Next, add the cooked penne pasta and mix well to coat everything evenly. Adjust seasoning with salt, pepper, and additional chipotle chili powder as desired. If sauce is too thick, gently add reserved pasta water a little at a time to reach desired consistency.
- Garnish and Serve: Serve the pasta hot, garnished with freshly grated Parmesan cheese, chopped fresh parsley or cilantro, and a squeeze of lime juice if desired for extra brightness.
Notes
- Use half and half for a creamier sauce or substitute with milk mixed with cornstarch for a lighter option.
- Adjust chipotle chili powder amount to control the heat level of the dish.
- Patting chicken dry before seasoning helps the spices adhere better and promotes better searing.
- Blanching asparagus in ice water preserves its bright color and crisp texture.
- Reserve pasta water to loosen sauce if it becomes too thick after combining.
- Fresh herbs like cilantro or parsley add fresh color and flavor but are optional.
- Use low sodium chicken broth and light seasoning if you prefer a lower-sodium dish.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
