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Bowl of penne pasta topped with sliced chipotle chicken, tomato sauce, grated cheese, and parsley on a wooden surface.
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Creamy Chipotle Chicken Pasta

A smoky chipotle cream sauce clings to short pasta and sliced chicken breast, ready in twenty minutes flat.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: mexican-american
Servings: 4 servings (about 3 oz dry pasta and 4 oz chicken per serving)
Calories: 743kcal
Author: Kita Roberts

Ingredients

For the Protein

  • 1 lb chicken breasts marinated in the chipotle chicken marinade

For the Pasta

  • 12 oz short pasta (penne, rigatoni, or cavatappi)

For the Creamy Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves fresh garlic minced
  • 1 tablespoon adobo sauce from a can of chipotles in adobo (add 1 chopped chipotle pepper for extra heat)
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese grated
  • Kosher salt and black pepper to taste

For Serving

  • Fresh parsley or cilantro for garnish

Instructions

Cook the Chicken

  • Heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 6 to 7 minutes per side until, the internal temperature reaches 165°F (74°C). Remove the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips. Wipe the skillet clean.
    Sliced cooked chicken breast on a wooden cutting board, with a large knife resting beside it.

Step 2: Boil the Past

  • While the chicken cooks, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the noodles.

Build the Sauce Base

  • In the same skillet used for the chicken (now wiped clean), melt the butter with the olive oil over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant. Do not let the garlic turn brown

Create the Emulsion

  • Stir the adobo sauce into the garlic and cook for 30 seconds. Slowly pour in the heavy cream while whisking constantly, then stir in the grated Parmesan until melted and smooth. Let the mixture come to a gentle simmer for 3 to 4 minutes until it slightly thickens and turns a rich orange-red hue.
    A wooden spoon stirs cream and spices in a black skillet on a marble surface.

Toss and Serve

  • Add the drained pasta directly into the skillet with the cream sauce. Toss vigorously to coat every noodle. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
    Cooked penne pasta sitting on top of creamy sauce in a black skillet with a wooden spoon on the left side.
  • Plate the creamy pasta and top it with the sliced chipotle chicken. Garnish with fresh parsley or cilantro.
    A skillet filled with penne pasta in a creamy orange sauce, topped with sliced grilled chicken breast and garnished with chopped parsley.

Notes

  • Do not boil the cream: once you add the heavy cream, keep the heat on medium-low. If you boil heavy cream rapidly, the fats can separate, leaving you with an oily, broken sauce.
  • Serve the chicken on top: do not mix the sliced chicken into the sauce in the pan. The crust on the chicken will become soggy, and the presentation will look messy.
  • Forgetting to save pasta water: this is the most common pasta mistake. That starchy water is the secret ingredient to adjusting the consistency of your sauce without making it watery.
  • Cutting the chicken while hot: if you don't let the chicken rest, all the juices will run out onto your cutting board, leaving the meat dry and stringy.

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 67g | Protein: 39g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1026mg | Potassium: 690mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg