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Smoky Chipotle Cheesy Chicken Pasta is a delicious and creamy pasta dish with tender chicken and a smoky chipotle flavor.

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.