Creamy Chipotle Chicken Pasta
Seared chicken and penne folded through a smoky chipotle-Parmesan cream sauce — one skillet, 35 minutes, big flavour.
In a nutshell: This authentic mexican creamy chipotle chicken pasta comes together in just 35 mins using simple whole ingredients. The chef's secret: a screaming-hot skillet browns the chicken fast without drying it, and the browned bits. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Creamy chipotle chicken pasta: seared chicken and penne in a smoky chipotle-Parmesan cream sauce. One skillet, 35 minutes.
Key Equipment
- Large skillet
- Large pot
- Colander
- Cutting board
Chef's Pro-Tips
- Sear over high heat: a screaming-hot skillet browns the chicken fast without drying it, and the browned bits become the sauce's backbone.
- Start with less chipotle: adobo heat varies by brand — taste the sauce before adding the second pepper.
- Undercook the pasta by a minute: it finishes in the cream sauce and stays springy instead of going soft.
Ingredients
4
servings
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1 lb chicken breast, boneless, skinless, sliced thin
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12 oz penne pasta
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1 tsp smoked paprika
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1 tsp ground cumin
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1 tsp kosher salt, divided
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½ tsp black pepper
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2 tbsp olive oil
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3 cloves garlic, minced
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2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
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1 cup heavy cream
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½ cup chicken broth, low sodium
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¾ cup Parmesan cheese, freshly grated
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1 tbsp tomato paste
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1 tsp honey, optional, to balance the heat
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2 tbsp fresh cilantro, chopped, for serving
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1 lime, cut into wedges, for serving
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Step-by-Step Instructions
Boil the Pasta
Boil the penne in well-salted water until 1 minute shy of al dente. Reserve a cup of pasta water, then drain.
Sear the Chicken
Season the chicken with the smoked paprika, cumin, half the salt and pepper. Sear in the olive oil over high heat for 3-4 minutes per side until golden. Remove and slice.
Build the Chipotle Sauce
In the same skillet, soften the garlic for 30 seconds, then stir in the chipotles, adobo sauce and tomato paste. Pour in the cream and broth, scraping up the browned bits.
Melt the Parmesan
Simmer gently for 3-4 minutes until slightly thickened, then stir in the Parmesan until melted and glossy. Add the honey if the heat needs softening, and season with the remaining salt.
Toss and Serve
Fold in the pasta and sliced chicken, loosening with pasta water until the sauce coats every piece. Serve with cilantro and lime wedges.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Medium as written — smoky with a real but manageable kick. Use 1 chipotle for mild, or 3 for a fiery version.
Yes — boneless thighs are juicier and more forgiving. Sear the same way and slice before returning to the sauce.
The sauce keeps 2 days in the fridge. Cook fresh pasta and reheat the sauce gently with a splash of cream before tossing.
Penne, rigatoni or fusilli — short shapes with ridges or tubes that catch the thick chipotle cream sauce.
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