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Spicy Chicken Chipotle Pasta (30-Minute Copycat)

Creamy chipotle chicken penne with peppers, asparagus, peas, and Parmesan in a white bowl on white marble.
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Spicy Chicken Chipotle Pasta combines honey glazed chicken, penne, peppers, asparagus, and peas in a smoky Parmesan cream sauce. This creamy dinner serves four, with adjustable heat and fresh herbs to finish.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons honey
  • 1 tablespoon avocado oil
  • Salt and freshly cracked pepper, to taste

For the Pasta:

  • 12 ounces dried penne pasta
  • 1 tablespoon avocado oil
  • 1 tablespoon grass fed butter
  • 2 small red and yellow bell peppers total, thinly sliced
  • 1 cup asparagus, cut into 1 inch pieces
  • ¼ cup organic frozen peas
  • 1 small sweet onion, finely diced
  • 3 fresh garlic cloves, minced
  • ½ cup reserved pasta cooking water

Chipotle Parmesan Cream Sauce

  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons chipotle peppers in adobo sauce, adjusted to taste
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • Salt and freshly cracked pepper, to taste

Garnish

  • ¼ cup shaved Parmigiano
  • ¼ cup chopped fresh parsley or cilantro

Instructions

  1. Cook the chicken: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 6 to 7 minutes per side, or longer as needed, until the center reaches 165°F. Add honey during the final minute and turn to glaze. Transfer to a clean board and slice.
  2. Boil the pasta: Meanwhile, cook penne according to package directions. Reserve ½ cup cooking water, then drain.
  3. Sauté the vegetables: Add the remaining avocado oil and butter to the skillet. Cook onion for 3 to 4 minutes. Add garlic, peppers, and asparagus; cook for another 3 to 4 minutes. Stir in peas and cook for 1 to 2 minutes.
  4. Blend the sauce: Blend heavy cream, grated Parmesan, chipotle peppers, paprika, and optional cayenne until smooth.
  5. Combine and simmer: Pour the sauce and reserved pasta water into the vegetables. Simmer gently for 4 to 5 minutes, until slightly thickened. Add pasta and sliced chicken, toss, and warm for another minute.
  6. Garnish and serve: Taste and adjust salt and pepper. Finish with shaved Parmigiano and chopped parsley or cilantro.

Notes

  • Add honey only during the final minute to prevent scorching.
  • Omit cayenne and reduce chipotle for a milder sauce.
  • Refrigerate leftovers promptly in a sealed container and use within 48 hours. Reheat gently with a splash of water or milk.
  • Cook pasta alongside the chicken to save time. Chicken thickness and vegetable cooking may extend the listed cooking time.

Nutrition

Keywords: Chipotle chicken pasta

Find it online: https://thesavorymama.com/spicy-chicken-chipotle-pasta-30-minute-copycat/