SMOKY CHIPOTLE CHEESY CHICKEN PASTA ULTIMATE

Tired of the same old boring pasta night? Imagine twirling your fork around a creamy, cheesy pasta, punctuated by the smoky heat of chipotle peppers and tender pieces of chicken. This Smoky Chipotle Cheesy Chicken Pasta recipe will ignite your taste buds and become a new family favorite – I promise you’ll be coming back for seconds (and maybe thirds!).

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste

For the Sauce:

• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

For the Pasta:

• 1 lb pasta (penne, rotini, or your favorite shape)
• Salt for pasta water

Optional Garnishes:

• Chopped cilantro
• Sour cream or Greek yogurt
• Diced avocado
• Lime wedges

Let’s Talk Chicken Prep: Seasoning for Success

Alright, before we dive into the creamy, smoky goodness, let’s get our chicken prepped and seasoned. This is where we lay the foundation for incredible flavor. Don’t skimp on the spices! They’re what give the chicken that delicious Southwestern kick that complements the chipotle so well. I find that cubing the chicken before cooking helps it cook evenly and ensures every bite is packed with flavor. You could also use pre-cooked rotisserie chicken to make it even easier!

Step-by-Step Instructions: From Pantry to Plate

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining. You might need it later to adjust the sauce consistency.
4. Drain the pasta and set aside.

Step 2: Cook the Chicken

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the cubed chicken, chili powder, cumin, garlic powder, salt, and pepper.
3. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: Build the Smoky Chipotle Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Stir in the minced chipotle peppers and adobo sauce. Cook for 1 minute, allowing the flavors to meld.
5. Pour in the diced tomatoes (undrained) and chicken broth. Bring to a simmer.
6. Reduce the heat to low and simmer for 10 minutes, allowing the sauce to thicken slightly.

Step 4: Make it Cheesy!

1. Stir in the softened cream cheese until completely melted and smooth.
2. Add the Monterey Jack and cheddar cheese, stirring until melted and the sauce is creamy and cheesy.
3. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 5: Combine and Serve

1. Add the cooked chicken back to the skillet with the sauce.
2. Add the cooked pasta to the skillet and toss to coat everything evenly in the cheesy chipotle sauce.
3. Serve immediately, garnished with chopped cilantro, sour cream, diced avocado, and lime wedges, if desired.

Troubleshooting Tips & Tricks: Chef-Level Hacks

Okay, let’s be real, sometimes recipes need a little tweaking. Here are a few things I’ve learned while making this Smoky Chipotle Cheesy Chicken Pasta:

• Too Spicy? If you’re sensitive to spice, start with just one chipotle pepper or remove the seeds before mincing. A dollop of sour cream or Greek yogurt on top will also help cool things down.
• Sauce Too Thick? Don’t panic! That’s what the reserved pasta water is for. Add a little at a time until the sauce reaches the perfect consistency. You can also use more chicken broth if you’ve run out of pasta water.
• Sauce Too Thin? Simmer the sauce for a bit longer, allowing it to reduce and thicken. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it up quickly.
• Chicken Dry? Make sure you don’t overcook the chicken. It should be cooked through but still juicy. If you’re using pre-cooked chicken, add it at the very end to avoid drying it out.
• Cheese Not Melting Smoothly? Make sure the cream cheese is fully softened before adding it to the sauce. Also, shred your own cheese instead of using pre-shredded, as it melts much better.

Variations & Swaps: Make it Your Own!

The beauty of cooking is that you can always adapt a recipe to your own tastes and preferences. Here are some fun variations on this Smoky Chipotle Cheesy Chicken Pasta:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for an extra kick.
• Add Veggies: Toss in some roasted bell peppers, corn, or black beans for added flavor and nutrients.
• Use Different Protein: Substitute the chicken with shrimp, sausage, or even tofu for a vegetarian option.
• Change the Cheese: Experiment with different types of cheese, such as pepper jack or queso fresco.
• Make it Creamier: Add an extra splash of heavy cream or a dollop of mascarpone cheese for an even richer sauce.

If you are looking for an alternative with similar flavors, you might enjoy Chipotle Chicken Bowl.

Serving Suggestions: Complete the Meal

This Smoky Chipotle Cheesy Chicken Pasta is a complete meal on its own, but here are a few ideas to round it out:

• Serve with a side salad with a light vinaigrette.
• Pair it with some crusty bread for soaking up the delicious sauce.
• Offer a selection of toppings, such as chopped cilantro, sour cream, diced avocado, and lime wedges.
• Follow it up with a light dessert, such as fruit salad or ice cream.

If you prefer a lighter pasta, maybe try Chicken Pesto Pasta or Chicken Scampi Pasta.

For more easy cheesy chicken recipes, give Boursin Chicken Pasta or Cheesy Garlic Chicken Wraps a shot!

Craving a little bit of heat? Try Cheesy Cajun Chicken Rotini Skillet

Storage & Reheating: Making the Most of Leftovers

This pasta is even better the next day, as the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or reheat in a skillet over medium heat, adding a splash of water or chicken broth if needed to prevent sticking. I don’t recommend freezing this dish, as the cheese sauce may separate upon thawing.

Final Thoughts: Your New Go-To Pasta Dish

So there you have it – my ultimate recipe for Smoky Chipotle Cheesy Chicken Pasta! I hope you love it as much as I do. It’s the perfect weeknight meal that’s both comforting and packed with flavor. Don’t be afraid to get creative with the variations and make it your own. Happy cooking!

Smoky Chipotle Cheesy Chicken Pasta Ultimate

This Smoky Chipotle Cheesy Chicken Pasta is a creamy, cheesy delight with a kick of smoky heat from chipotle peppers and tender chicken. It’s a comforting and flavorful dish perfect for a weeknight meal that the whole family will enjoy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican-inspired

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt to taste
• Pepper to taste
• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce
• 1 cup chicken broth
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 lb pasta penne, rotini, or your favorite shape
• Salt for pasta water
• Optional: Chopped cilantro for garnish
• Optional: Sour cream or Greek yogurt for garnish
• Optional: Diced avocado for garnish
• Optional: Lime wedges for garnish

Equipment

• large pot
• colander
• Large skillet or Dutch oven
• cutting board
• knife
• mixing bowls
• Measuring spoons
• Measuring cups
• wooden spoon or spatula

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining.
4. Drain the pasta and set aside.
5. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
6. Add the cubed chicken, chili powder, cumin, garlic powder, salt, and pepper.
7. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
8. In the same skillet, melt the butter over medium heat.
9. Add the chopped onion and cook until softened, about 5 minutes.
10. Add the minced garlic and cook for another minute until fragrant.
11. Stir in the minced chipotle peppers and adobo sauce. Cook for 1 minute, allowing the flavors to meld.
12. Pour in the diced tomatoes (undrained) and chicken broth. Bring to a simmer.
13. Reduce the heat to low and simmer for 10 minutes, allowing the sauce to thicken slightly.
14. Stir in the softened cream cheese until completely melted and smooth.
15. Add the Monterey Jack and cheddar cheese, stirring until melted and the sauce is creamy and cheesy.
16. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
17. Add the cooked chicken back to the skillet with the sauce.
18. Add the cooked pasta to the skillet and toss to coat everything evenly in the cheesy chipotle sauce.
19. Serve immediately, garnished with chopped cilantro, sour cream, diced avocado, and lime wedges, if desired.

Notes

For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the sauce. To reduce the spice, use only one chipotle pepper or remove the seeds before mincing. If the sauce is too thick, add more pasta water or chicken broth. If the sauce is too thin, simmer for longer or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or skillet. Freezing is not recommended.