Creamy Chipotle Chicken Pasta Recipe — Smoky Sauce & Quick Dinner

Creamy chipotle chicken pasta pairs tender chicken and penne with a smoky, spicy cream sauce made from chipotle peppers in adobo and heavy cream. The result is a rich, comforting pasta that’s easy enough for weeknights yet bold enough for guests.

This recipe uses diced boneless skinless chicken breasts, though you can substitute shredded rotisserie chicken for an even quicker dinner. Adjust the heat by using one or two chipotle peppers (or omit them for a milder dish). For extra creaminess, stir in a bit of cream cheese, sour cream, or more Parmesan at the end.

Ingredients

• Chicken breasts: Boneless, skinless, cut into bite-sized pieces.
• Penne pasta: Cooks up nicely with creamy sauces; use your preferred short pasta if needed.
• Olive oil: For sautéing the chicken and aromatics.
• Garlic: Minced, fresh or jarred.
• Onion: Finely diced (white, yellow, or sweet).
• Chipotle peppers in adobo: Finely chopped for smoky heat; reduce or omit for less spice.
• Adobo sauce: From the chipotle can to deepen the flavor.
• Chicken broth: Adds savory body to the sauce.
• Heavy cream: Gives the sauce its rich, velvety texture.
• Seasonings: Paprika, dried oregano, and kosher salt to taste.

See the recipe card below for exact quantities.

Instructions

1. Cook the penne in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium-high. Season the chicken pieces with salt and pepper, then cook until no longer pink and the internal temperature reaches 165°F (74°C). Remove the chicken and set aside.

3. In the same skillet, add the diced onion and sauté until translucent. Add the minced garlic and cook for about 1 minute—avoid adding garlic too early or it may burn and become bitter.

4. Stir in the finely chopped chipotle peppers and a spoonful of adobo sauce, cooking 1–2 minutes to bloom the flavors.

5. Pour in the chicken broth and heavy cream, then add paprika, dried oregano, and salt. Bring the mixture to a gentle boil, then reduce heat and simmer 5–7 minutes until the sauce thickens slightly.

6. Return the cooked chicken to the skillet and add the cooked pasta. Gently toss until the pasta and chicken are evenly coated in the chipotle cream sauce.

7. Serve warm, garnished with fresh cilantro and grated Parmesan if desired.

Substitutions

• Chicken: Use boneless skinless thighs for more juiciness, or pre-cooked rotisserie chicken to skip the searing step.
• Pasta: Any short pasta or gluten-free alternative works—macaroni, shells, or ziti are good choices.
• Onion: Shallots or red onion can be used in place of white/yellow onion.
• Chipotle peppers: Swap for roasted red peppers to eliminate heat while keeping a smoky note.
• Chicken broth: Substitute vegetable broth or water with bouillon if needed.
• Heavy cream: Half-and-half or whole milk will lighten the sauce, though it won’t be as rich.

Top Tip

To reduce heat, start with a single chipotle pepper and add more after tasting. For extra creaminess and to mellow spice, stir in softened cream cheese, sour cream, or extra Parmesan just before serving.

📖 Recipe