Chipotle Alfredo Pasta Recipe

This creamy, spicy Chipotle Alfredo Pasta Recipe is made with tender chicken, colorful bell peppers, and a rich parmesan sauce, ready in just 30 minutes. The sauce transforms into a gorgeous sunset orange as the smoky chipotle peppers melt into the heavy cream, creating a velvety texture that coats every bite. I love making this when I want that restaurant-style comfort food without leaving the house.

Restaurant-Quality At Home

I used to order a dish just like this at a popular cheesecake-obsessed chain restaurant, but I always found the portion sizes overwhelming and the sauce a bit too heavy. Making this at home allows me to control the spice level and the sauce-to-pasta ratio perfectly. It honestly tastes better when you can use fresh vegetables and high-quality parmesan cheese that hasn’t been sitting in a walk-in cooler.

The secret to getting that authentic restaurant flavor is the combination of heavy cream and the adobo sauce from the chipotle can. I learned the hard way that using milk simply doesn’t give you that luxurious, glossy coating that makes this dish feel special. Don’t be afraid of the honey either; it sounds odd in pasta, but it perfectly balances the smoky heat of the peppers.

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Chipotle Alfredo Pasta Recipe Ingredients

• 1 lb Penne pasta (or Fettuccine)
• 2 Boneless, skinless chicken breasts (cut into 1-inch cubes)
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 Red bell pepper (diced)
• 1 Yellow bell pepper (diced)
• 1 Yellow onion (diced)
• 3 cloves Garlic (minced)
• 1 bunch Asparagus (woody ends trimmed, cut into 1-inch pieces)
• 1 cup Frozen peas (thawed)
• For the Sauce:
• 2 cups Heavy cream
• 1/2 cup Parmesan cheese (freshly grated)
• 2 tbsp Chipotle peppers in adobo sauce (minced or pureed)
• 2 tbsp Honey (optional but recommended)
• Salt and black pepper to taste
• Fresh cilantro for garnish

How To Make Chipotle Alfredo Pasta Recipe

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the starchy pasta water for later.
2. Sear the Chicken: While the water boils, season the chicken cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the diced onion, red and yellow bell peppers, and asparagus pieces. Sauté for 5-7 minutes until the vegetables are tender-crisp. Stir in the minced garlic and cook for another minute until fragrant.
4. Create the Sauce: Pour the heavy cream, honey, and minced chipotle peppers (with the adobo sauce) into the skillet with the vegetables. Bring the mixture to a gentle simmer. Let it bubble for 3-4 minutes until the sauce slightly thickens and turns a creamy orange color.
5. Combine and Serve: Lower the heat and stir in the grated parmesan cheese until melted and smooth. Add the cooked pasta, chicken, and peas to the skillet. Toss everything together until well coated, adding a splash of reserved pasta water if the sauce is too thick. Garnish with fresh cilantro before serving.

Recipe Tips

• Control the Spice: Chipotle peppers pack a punch. Start with one tablespoon of the minced peppers and sauce, taste, and then add more if you like it hotter.
• Grate Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly. For a silky alfredo, always buy a block of parmesan and grate it yourself.
• Don’t Skip the Honey: It might seem unusual, but the sweetness of the honey cuts through the richness of the cream and the heat of the chipotle, giving you that signature “addictive” flavor profile.
• Use the Adobo Sauce: The actual peppers add texture, but the sauce in the can holds the deep, smoky flavor. Make sure you scoop up some of that dark red sauce when measuring.

What To Serve With Chipotle Alfredo Pasta

Since this dish is rich and creamy, I like to serve it with a crisp green salad tossed in a sharp vinaigrette to cut through the heaviness. A side of garlic bread or focaccia is also essential for mopping up any extra spicy alfredo sauce left on the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a saucepan over low heat with a splash of milk or water to loosen the sauce, as cream-based sauces tend to thicken significantly when cold. I don’t recommend freezing this dish, as the heavy cream sauce is likely to separate and become grainy upon thawing.

FAQs

• Can I use half-and-half instead of heavy cream? Yes, you can use half-and-half for a lighter version, but the sauce will be thinner and less rich. You may need to simmer it longer or add a little pasta water to help it emulsify properly.
• Is this dish very spicy? It depends on how many chipotle peppers you use. With two tablespoons, it has a medium kick that builds up; for a mild version, use just one teaspoon of the adobo sauce and omit the actual peppers.
• Can I make this vegetarian? Absolutely, just omit the chicken. The combination of asparagus, peppers, and peas makes it hearty enough to stand alone as a vegetarian main course.

Nutrition

• Calories: 850
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 140mg
• Sodium: 980mg
• Total Carbohydrate: 65g
• Protein: 40g