Chipotle Alfredo Sauce Recipe

This creamy, smoky Chipotle Alfredo Sauce Recipe is made with heavy cream, Parmesan cheese, and spicy chipotle peppers in adobo and ready in just 20 minutes. The rich sauce turns a beautiful sunset orange as the heat from the peppers cuts through the velvety dairy. I make this whenever I crave a restaurant-style pasta night at home.

Restaurant-Quality At Home

I used to think spicy pasta sauces required complex roasting, but the magic lies in canned chipotles in adobo. I once added whole chopped peppers and the texture was jarring, so now I always puree or finely mince them first to ensure a smooth finish.

The real trick is adding the cheese off the heat to prevent the sauce from becoming grainy or oily. This simple adjustment ensures that smooth, velvety texture you expect from a high-end bistro.

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Chipotle Alfredo Sauce Recipe Ingredients

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 2 chipotle peppers in adobo sauce, finely minced
• 1 tablespoon adobo sauce (from the can)
• 1 1/2 cups Parmesan cheese, freshly grated
• Salt and black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

How To Make Chipotle Alfredo Sauce Recipe

1. Sauté Garlic: Melt the butter in a large skillet or saucepan over medium heat and cook the minced garlic for 1 minute until fragrant, being careful not to burn it.
2. Simmer Base: Pour in the heavy cream, minced chipotle peppers, and adobo sauce, then bring to a gentle simmer for 5 to 7 minutes to thicken slightly.
3. Finish Sauce: Remove the pan from the heat and immediately whisk in the grated Parmesan cheese until the sauce is completely smooth and the cheese is melted.

Recipe Tips

• Grate fresh cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a gritty sauce.
• Control the heat: Start with one pepper and one teaspoon of sauce if you are sensitive to spice, then taste and adjust.
• Don’t boil: High heat causes the dairy proteins to separate and break, so keep the flame low once the cream is added.
• Reserve pasta water: If tossing with pasta immediately, save a half-cup of starchy pasta water to help the sauce cling to the noodles.

What To Serve With Chipotle Alfredo Sauce

Serve this sauce over sturdy pasta shapes like fettuccine, penne, or rigatoni that can hold up to the thick, rich coating. It pairs perfectly with blackened chicken breast or grilled shrimp to complement the smoky heat of the peppers. For a veggie option, try pouring it over roasted broccoli or asparagus.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the sauce gently on the stove over low heat, adding a splash of milk or water to loosen it if it has thickened too much in the fridge. Freezing is not recommended as the cream will likely separate.

FAQs

Can I use milk instead of heavy cream? You can use half-and-half for a lighter version, but milk will be too thin and won’t coat the pasta properly without a thickening agent like flour.

Is this sauce very spicy? It has a medium kick, but the fat from the heavy cream and cheese balances the heat significantly.

What are chipotles in adobo? They are dried, smoked jalapeños rehydrated in a tangy, spicy tomato-vinegar sauce, usually found in the international aisle of grocery stores.

Nutrition

• Calories: 450
• Total Fat: 42g
• Saturated Fat: 26g
• Cholesterol: 130mg
• Sodium: 580mg
• Total Carbohydrate: 6g
• Protein: 12g