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Spicy Chicken Chipotle Pasta

Creamy Spicy Chicken Chipotle Pasta in Just 30 Minutes

A quick and satisfying Spicy Chicken Chipotle Pasta recipe that combines honey-glazed chicken with chipotle parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breasts Substitute with chicken thighs for richer flavor.
  • 2 tablespoons Honey Use spicy honey for extra kick.
  • 2 tablespoons Avocado Oil Olive oil can be used as a substitute.
For the Pasta
  • 8 ounces Penne Pasta Feel free to use any pasta type, including gluten-free options.
For the Sauce
  • 2 tablespoons Grass-fed Butter Any butter type works.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option.
  • 1 cup Freshly Grated Parmesan Cheese Always opt for fresh for best results.
  • 2 pieces Chipotle Peppers in Adobo Sauce Adjust quantity based on spice preference.
  • 1 teaspoon Paprika Optional, but recommended for enhancement.
  • 1/4 teaspoon Cayenne Pepper Use to taste based on spice tolerance.
For the Veggies
  • 1 cup Bell Peppers Mix red and yellow peppers for extra vibrancy.
  • 1 cup Fresh Raw Asparagus Substitute with broccoli if unavailable.
  • 1 cup Organic Frozen Peas Fresh peas can be swapped.
  • 1 small Sweet Onion Substitute with red or yellow onion as preferred.
  • 3 cloves Fresh Garlic Minced or chopped for convenience.
For Garnish
  • 1/4 cup Shaved Parmigiano Fresh basil or parsley can be used as alternatives.
  • 2 tablespoons Chopped Fresh Parsley or Cilantro Provides color and freshness.

Equipment

  • Large skillet
  • large pot
  • blender

Method
 

Step‑by‑Step Instructions
  1. Cook the Chicken: Heat a large skillet over medium-high heat. Season chicken with salt and pepper, add avocado oil, and cook for 6-7 minutes on each side until golden and cooked through. Drizzle honey in the last minute to glaze.
  2. Cook the Pasta: Boil salted water in a large pot, add penne pasta, and cook until al dente, around 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  3. Sauté Vegetables: In the same skillet, reduce heat to medium, melt butter, and sauté onion for 2-3 minutes. Add garlic, bell peppers, and asparagus, cooking for another 3-4 minutes until tender.
  4. Make the Sauce: Blend heavy cream, chipotle peppers, paprika, and Parmesan until smooth. Adjust spice level to taste.
  5. Combine: Pour sauce into the skillet with vegetables, add reserved pasta water, and simmer for 4-5 minutes until thickened.
  6. Finish Dish: Add cooked pasta and chicken to the skillet, tossing to coat. Garnish with parsley or cilantro and shaved Parmigiano before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 48 hours. For freezing, keep in a freezer-safe container for up to 2 months.

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