Chipotle Chicken Pasta

Ingredients

• 2 chicken breasts (Boneless, skinless; about 2 medium breasts)
• 1 tsp salt (For seasoning the chicken)
• 0.5 tsp black pepper (For seasoning the chicken)
• 1 tsp garlic powder (For seasoning the chicken)
• 0.5 tsp onion powder (For seasoning the chicken)
• 1 tsp smoked paprika (For seasoning the chicken)
• 2 tbsp olive oil (Used for coating the chicken and searing)
• 0.5 yellow onion (Diced or thinly sliced)
• 2 garlic cloves (Minced)
• 0.5 red bell pepper (Sliced or diced)
• 0.5 yellow bell pepper (Sliced or diced)
• 2 chipotle peppers in adobo sauce (Chopped or sliced)
• 0.5 tbsp adobo sauce (From the chipotle pepper can)
• 1 cup heavy cream (Add after the chipotle peppers and adobo sauce)
• 1 tsp chili powder (Optional)
• 0.5 tbsp honey (For a touch of sweetness)
• 0.5 cup frozen peas (No need to thaw)
• 0.5 lemon juice (Juice of 1/2 lemon)
• 0.5 cup Parmigiano Reggiano (Finely grated)
• 11 oz penne (The source specifies 10–12 oz; use 11 oz as a midpoint)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook the penne according to the package directions until al dente. Reserve a small amount of pasta water, then drain the pasta; do not rinse it.

2. 2

   While the pasta cooks, pat the chicken breasts dry. Season them evenly with the salt, black pepper, garlic powder, onion powder, and smoked paprika. Drizzle with a little of the olive oil and mix until the chicken is thoroughly coated.

3. 3

   Heat a large skillet over medium-high heat and add enough of the remaining olive oil to coat the pan. Place the seasoned chicken in the skillet and sear for about 4–5 minutes per side, or until browned and just cooked through. The thickest part should reach 165°F (74°C). Transfer the chicken to a plate and let it rest.

4. 4

   Add the yellow onion, garlic, red bell pepper, and yellow bell pepper to the same skillet. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften and the garlic smells fragrant.

5. 5

   Add the chopped chipotle peppers and adobo sauce. Stir to coat the vegetables and cook for about 1 minute, allowing the smoky aroma to develop without scorching the peppers.

6. 6

   Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer rather than a hard boil.

7. 7

   Add the optional chili powder, honey, frozen peas, and lemon juice. Stir and simmer until the peas are heated through and bubbles begin to appear around the edges, about 2–3 minutes.

8. 8

   Finely grate the Parmigiano Reggiano directly into the bubbling cream sauce. Stir continuously until the cheese melts and the sauce becomes smooth and slightly thickened. If it is too thick, loosen it with a splash of reserved pasta water.

9. 9

   Slice the rested chicken into bite-size pieces and return it to the skillet. Add the drained penne and toss until the pasta and chicken are evenly coated in the chipotle cream sauce.

10. 10

    Taste and adjust the seasoning as needed. Serve immediately while hot, with additional grated Parmigiano Reggiano if desired.

Notes

The source describes this as a 30-minute meal. Cook the chicken only until just done so it remains moist, and avoid boiling the cream sauce vigorously after adding the cheese.

Nutrition per serving

• main
• pasta
• chicken
• 30-minute meal
• one-pan sauce
• creamy
• spicy
• Mexican-inspired