Chipotle Pasta​ Recipe

Got a craving for something creamy and spicy? This spicy chicken chipotle pasta is loaded with juicy chicken, tender asparagus, peas, and a bold chipotle parmesan sauce that clings to every bite of penne. It’s not hard to make, and honestly, way cheaper than going out — especially if you’ve got leftovers.

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Quick Summary

• Prep time: 30 mins
• Cook time: 20 mins
• Flavor: creamy, smoky, sweet heat
• Great for: laid-back dinners, meal prep, impressing yourself

Why I Like This Recipe

One of those nights where I was already in pajamas at 6pm, scrolling food videos and thinking, “Ugh, I want that.” Ended up making this with stuff I already had — somehow it all worked. The honey glaze, that smoky chipotle kick, the creamy sauce… it’s comfort food that’s kinda fancy but also kinda trashy. My kinda balance.

Ingredients

• 2 boneless, skinless chicken breasts (cut into 1-inch chunks)
• 1 lb penne pasta
• 2 tbsp lemon juice
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp butter
• 2 tbsp olive oil
• ¼ cup honey
• 2 tbsp chipotle sauce (from canned adobo peppers)
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• ½ yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1 cup frozen peas
• 1 lb fresh asparagus (thinner spears work better)
• 6 oz parmesan, shredded

Optional toppings

• Chopped cilantro
• Tortilla strip chips (for crunch)

How To Make Chipotle Pasta

1. Boil your water: Get your pasta pot going. Once it’s boiling, toss in the asparagus. Let it cook for 2-3 mins max — it should still have a bite.
2. Cool the asparagus + cook pasta: Scoop out the asparagus and rinse it under cold water. Now drop the pasta into that same pot and cook it till almost done. Drain and toss it in a bowl with the asparagus. Don’t rinse it.
3. Marinate the chicken: While everything’s boiling, toss the chicken with lemon juice, salt, and pepper. Let it hang out while you move on.
4. Sauté the veggies: Melt the butter in a big skillet over medium heat. Add the peppers and onion. Cook till soft but not mushy — like 4–5 minutes. Add the garlic, give it a minute more. Scoop it all into a bowl.
5. Cook the chicken: Same pan, now with olive oil. Turn the heat up to medium-high and add the chicken. Brown it on both sides — 2–3 mins per side. It doesn’t need to be cooked through yet.
6. Glaze it: Drizzle the honey over the chicken. Stir fast — it’ll bubble up. Only 5 seconds or so. Then throw the veggie mix back in.
7. Make it saucy: Pour in the chipotle sauce, cream, and parmesan. Stir. Simmer it for like 3–4 mins till it thickens up a bit.
8. Bring it together: Dump in the pasta, peas, and asparagus. Toss until everything’s glossy and coated in sauce. Serve it hot, with the crunchy stuff on top if you want that extra texture.

Tips for Success

• Use thin asparagus — the chunky ones take too long
• Don’t cook the chicken too long or it’ll go dry real fast
• Taste the sauce before serving — chipotle levels can vary
• Don’t skip the honey — it balances the spice
• Pasta should be a little underdone before mixing it in

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days. It reheats surprisingly well.
• Microwave: Add a splash of water or milk before nuking it — keeps the sauce from drying up. Start with 1 min, stir, then add more if needed.
• Stovetop: Toss it in a skillet with a bit of cream or water. Medium heat, stir gently until warmed through.

Frequently Asked Questions

• Can I use rotisserie chicken?
  Yeah, it works. Skip the browning steps and just warm it in the sauce. You’ll lose the honey glaze vibe though.
• Is it super spicy?
  Not really. Just a smoky heat. You can add more or less chipotle depending on your vibe.
• What if I don’t have heavy cream?
  Try half-and-half or full-fat milk with a little flour. Sauce won’t be as rich, but still tasty.
• Can I swap the pasta?
  Totally. Fusilli, rigatoni, bowties — anything that holds sauce well.
• What’s good on top?
  Cilantro and tortilla strips are fun. Crushed up chips work in a pinch.

Common Mistakes and How to Dodge Them

• Adding peas too early: They don’t need much time. Toss them in last or they’ll go weird and wrinkly.
• Overcooking the asparagus: It turns to mush real quick. Boil it for 2 minutes max and shock it with cold water.
• Burning the honey: It only needs a few seconds. Get distracted and suddenly it’s sticky caramel glue.
• Using too much chipotle: It’s easy to overdo. Start small, you can always add more. (Learned that one the spicy way.)
• Not letting the sauce simmer: It needs time to thicken and meld. Don’t rush it or it’ll taste like separate ingredients.

Nutrition Facts (Per Serving)

• Calories: 934 kcal
• Total Fat: 49g
• Saturated Fat: 27g
• Cholesterol: 167mg
• Sodium: 1826mg
• Potassium: 890mg
• Total Carbohydrate: 83g
• Dietary Fiber: 6g
• Sugars: 20g
• Protein: 42g