Spicy Chicken Chipotle Pasta Recipe
Spicy Chicken Chipotle Pasta Recipe: A Flavorful and Spicy Twist on a Classic Dish
Pasta lovers, rejoice! Today, we’re excited to share a mouth-watering recipe that combines the comfort of pasta with the bold flavors of chipotle peppers and spicy chicken. Say hello to our Spicy Chicken Chipotle Pasta Recipe, a dish that’s sure to become a new favorite in your household.
The Inspiration Behind the Recipe
For those who love spicy food, the combination of chipotle peppers and chicken is a match made in heaven. The smoky heat of chipotle peppers adds a depth of flavor that’s simply irresistible. When paired with juicy chicken, it’s a flavor combination that’s hard to beat.
But what about pasta? Why not combine these bold flavors with a classic dish like pasta? The result is a creamy, spicy, and satisfying meal that’s perfect for a quick weeknight dinner or a special occasion.
The Recipe
Here’s what you’ll need for this recipe:
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 1/4 cup olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces pasta (such as penne or linguine)
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- Fresh cilantro, chopped (optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the chicken: In a medium bowl, whisk together olive oil, cumin, smoked paprika, salt, and black pepper. Add the chicken and toss to coat.
- Sear the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until cooked through. Transfer the chicken to a plate and set aside.
- Make the sauce: In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute.
- Add the chipotle peppers: Add the chipotle peppers in adobo sauce to the skillet and stir to combine. Cook for 2 minutes, or until the peppers are slightly softened.
- Add the heavy cream: Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and let cook for 2-3 minutes, or until slightly thickened.
- Combine the chicken and sauce: Slice the cooked chicken into bite-sized pieces and add it to the skillet with the sauce. Toss to coat.
- Combine with pasta: Add the cooked pasta to the skillet with the chicken and sauce. Toss everything together until well combined, adding some reserved pasta water if needed to achieve a creamy consistency.
- Add cheese: Stir in the grated cheddar cheese until melted and smooth.
- Serve: Serve hot, garnished with chopped cilantro if desired.
Tips and Variations
- For an extra spicy kick, add more chipotle peppers or use hot sauce like sriracha or hot sauce.
- Substitute other types of pasta or add some veggies like bell peppers or mushrooms to make it more substantial.
- Make it a one-pot meal by cooking the pasta directly in the skillet with the sauce.
- For a vegetarian version, omit the chicken and add roasted vegetables like zucchini or eggplant.
Conclusion
Our Spicy Chicken Chipotle Pasta Recipe is a bold and flavorful twist on a classic dish that’s sure to satisfy your cravings. With its creamy sauce, smoky heat, and tender chicken, this recipe is perfect for anyone who loves spicy food or is looking for a new way to spice up their pasta game. Give it a try tonight and enjoy every bite!
Nutrition Information (per serving):
- Calories: 550
- Fat: 34g
- Saturated Fat: 18g
- Cholesterol: 60mg
- Sodium: 450mg
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes used.
Source: carlsbadcravings.com
Spicy Chicken Chipotle Pasta Recipe
Are you craving a dish that combines the smoky heat of chipotle peppers with the creamy comfort of pasta? Look no further! Spicy Chicken Chipotle Pasta is the perfect blend of spicy, creamy, and savory flavors. This dish brings a delightful kick to your dinner table and is surprisingly easy to prepare.
- SPICE MIX
- 1 ½ teaspoon chipotle chili pepper (chili powder)
- 1 tsp EACH ground cumin (smoked paprika, onion powder, garlic powder, salt)
- 1/4 teaspoon pepper
- CHICKEN
- 2 medium chicken breasts (pounded to tenderize, then chopped into bite size pieces)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lime juice
- PASTA
- 1 cup asparagus (1-inch chop)
- 1 pound penne
- 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 TBS cornstarch, or evaporated milk mixed with 2 tsps. 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)
- Pasta water: Start the water boiling for your pasta in a large pot, meanwhile season the chicken and prep the veggies.
- Spice Mix: In a small bowl, whisk the spices together. Remove 1 ½ tablespoons to use on the chicken (the rest is for the pasta sauce).
- Season chicken: While the chopped chicken is still on the cutting board, pat dry with paper towels, then toss with the 1 ½ tablespoon spice mix; set aside.
- Cook asparagus: Prepare a large bowl of ice water and place a colander inside (skip colander if you have a pasta pot with drain insert). Season the boiling pasta water generously with salt. Add the asparagus and boil for 2-3 minutes or until tender crisp. Use a fine mesh sieve (or drain insert) to transfer the asparagus to the colander in the ice bath to prevent it from continuing to cook.
- Cook pasta: Cook pasta in the boiling water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
- Cook chicken: Heat 2 tablespoons olive oil in an enameled cast iron braiser or Dutch oven over medium-high heat. Once smoking, add chicken in a single layer. Sear chicken for 2-3 minutes, then flip over. Continue to cook for an additional 2-3 minutes, or just until cooked through. Stir in 2 tablespoon honey and 1 tablespoon lime juice, until evenly coated. Transfer to a plate including all of the yummy glaze (use a spatula to get it all). Wipe the pan clean (so the residual honey doesn’t burn).
- Sauté onions and peppers: To the now empty pan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Add onions and sauté for 4 minutes. Add bell peppers and remaining spice mix and cook for 2 minutes. Add garlic, and sauté for 30 seconds.
- Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in the chicken broth, followed by the half and half. Stir in the chicken bouillon and oregano. Increase heat to medium-high and bring the sauce to a simmer until thickened, stirring often.
- Add cheeses: Reduce heat to low. Working in batches, stir in the cheddar until melted, followed by Parmesan cheese until melted. You may need to cook for 1-2 minutes on low for the cheeses to completely melt.
- Combine and season: Stir in the lime juice, chicken, asparagus, and peas, followed by the pasta. Season with salt, pepper and/or chipotle chili pepper to taste. If you would like to thin the sauce (optional), add some reserved pasta water a little at a time. Garnish with freshly grated Parmesan cheese, fresh parsley or cilantro and lime juice (optional).