Chipotle Chicken Alfredo Recipe

This creamy, spicy Chipotle Chicken Alfredo Recipe is made with tender chicken breast, smokey chipotle peppers, and rich parmesan cheese, ready in just 30 minutes. The heat from the peppers cuts through the rich cream sauce for a perfectly balanced bite. I love making this when I need a restaurant-quality dinner without leaving the house.

Better Than Takeaway

I used to think making restaurant-style pasta required fancy equipment, but the secret is actually in the sauce reduction. My first attempt was too runny because I rushed the simmering process, leaving the flavors separated and weak.

Now I know that letting the heavy cream and chipotle blend slowly creates that signature velvety texture that clings to every noodle. It is an easy adjustment that makes this dish taste exactly like it came from a professional kitchen.

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Chipotle Chicken Alfredo Recipe Ingredients

• 1 lb Chicken breast, boneless and skinless
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• Salt and black pepper to taste
• 8 oz Fettuccine pasta
• 2 tbsp Unsalted butter
• 3 cloves Garlic, minced
• 1 1/2 cups Heavy cream
• 2 tbsp Chipotle peppers in adobo sauce, minced
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp Fresh parsley or cilantro, chopped

How To Make Chipotle Chicken Alfredo Recipe

1. Cook the Pasta: Boil a large pot of salted water and cook the fettuccine according to package directions until al dente, usually 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. Sear the Chicken: Season the chicken strips with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. Sauté Aromatics: Reduce heat to medium. In the same skillet, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
4. Build the Sauce: Pour in the heavy cream and add the minced chipotle peppers. Whisk gently and simmer for 3-4 minutes until the sauce begins to thicken and turns a creamy pale orange color.
5. Combine and Serve: Stir in the grated parmesan cheese until melted and smooth. Toss the cooked pasta and chicken into the sauce until well coated. Garnish with fresh parsley or cilantro before serving.

Recipe Tips

• Control the Heat: Chipotle peppers in adobo are potent. Start with one tablespoon if you prefer mild heat, and add more gradually after tasting the sauce.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Always grate a block of parmesan for the smoothest melt.
• Room Temp Cream: Let your heavy cream sit on the counter for 10 minutes before cooking. Adding cold cream to a hot pan can sometimes cause the sauce to separate or seize.

What To Serve With Chipotle Chicken Alfredo

Since this pasta is rich and heavy, pair it with a crisp green salad tossed in a vinaigrette to cut through the creaminess. Roasted asparagus or garlic bread also make excellent sides to round out the meal.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of milk or water to loosen the sauce back up.

FAQs

Can I use milk instead of heavy cream?
Heavy cream creates the best texture, but you can use half-and-half if you simmer it longer. Using plain milk will result in a much thinner sauce that may not coat the pasta well.

Is this dish very spicy?
It has a medium kick, but it is very adjustable. The creaminess of the sauce helps mellow out the spice, making it approachable for most people.

Can I use rotisserie chicken?
Yes, using rotisserie chicken is a great time-saver. Just add the shredded meat into the sauce at the end to warm it through before serving.

Nutrition

• Calories: 850 kcal
• Total Fat: 48g
• Saturated Fat: 24g
• Cholesterol: 160mg
• Sodium: 980mg
• Total Carbohydrate: 55g
• Protein: 42g