Tender chicken and a rainbow of vegetables mingle with noodles in a smoky chipotle sauce to make this Chipotle Chicken Pasta an easy dinner that is out of this world.
Chipotle Chicken Pasta
This creamy chicken pasta is a dream come true for vegetable lovers. About half the dish is vegetables and I LOVE IT. I really can’t overstate this.
I’ve been making variations of this chipotle chicken pasta recipe for many years now. So, don’t let that ingredient list fool you. It’s basically vegetables, pasta, chicken, and cream with a handful of seasonings thrown into the mix.
What are Chipotle Peppers in Adobo Sauce?
Chipotle peppers in adobo sauce are smoked, dried jalapeños that have been rehydrated. They are canned in a tangy, slightly sweet sauce made from a variety of ingredients like tomatoes, vinegar, garlic, and spices.
The result is a creamy pasta that tastes far more indulgent than it actually is and a dinner that is fully loaded with vegetables. My youngest son surprised me by eating two huge servings of this pasta.
Chipotle Pasta
Heads up – this creamy chipotle pasta recipe will easily serve 8-10 people, or provide plenty of leftovers for lunches. If you aren’t in need of quite so much food, the recipe can be halved.
I typically make this recipe with rotisserie chicken or leftover grilled or baked chicken thighs. However, if you don’t happen to have chicken on hand, you can’t go wrong whipping up some last-minute chicken for this pasta.
Chipotle Pasta Recipe
You’ll need the following ingredients to make this recipe:
- angel hair pasta
- yellow onion, garlic, and multicolor bell peppers
- broccoli and mushrooms (button, crimini, or baby bella)
- oregano, cayenne, salt and pepper
- cooked chicken
- heavy cream
- chipotle peppers in adobo sauce
- pasta water
Start by bringing a large pot of water to boil on the stove over high heat. Add about a tablespoon of salt, then cook the pasta until it is tender. Towards the end of the cooking time, scoop out a bit of the cooking water and set it aside.
Just before the noodles finish, add the broccoli to the pot. Let the broccoli boil for about 30 seconds, only until it is a vibrant, bright green. Then, drain everything into a large colander.
While the pasta is cooking, heat the oil in a large pot over medium-high heat. Add the onions and saute for about 4-5 minutes, until lightly browned. Then, add the bell peppers and mushrooms and stir to combine.
Sprinkle with salt and pepper. Continue sauteing for 2-3 minutes until they are hot and slightly tender, but still a bit crisp. Then, add the garlic and saute until fragrant, about 30 seconds. Stir in the chicken.
Transfer the vegetable mixture to a large mixing bowl and set aside. Pour the cream into the empty pot over medium heat. Add the chipotle peppers and whisk together with the salt, pepper, cayenne, and oregano.
Simmer for about a minute. Then, add the pasta to the pot with the cream and toss to coat. Add the vegetables and chicken to the pasta and toss again. If it seems too dry, add a splash or two of pasta water. Serve warm.
Chicken and Vegetable Pasta
Looking for more incredible variations on chicken and vegetable pasta?
Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this Ham and Pea Pasta. And, a simple stir fry sauce gets a delicious dinner on the table fast with this Cabbage Stir Fry with Chicken.
This garlicky Bacon Pasta includes a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.
I’ve been eyeing this vegetable loaded butter chicken curry, too. It looks absolutely mouthwatering, and I’m all about a dinner that comes packed with vegetables.
Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!
Fresh zucchini are hollowed out and filled with a savory saucy mixture of sausage, bell peppers, and onions before being topped with cheese and a sprinkling of breadcrumbs to make Sausage Stuffed Zucchini Boats.
Tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this Chicken and Green Beans Stir Fry.
Looking for even more flexible dinner options? Tender chunks of ham meld with earthy green beans and hearty potatoes in this super simple Crockpot Ham, Green Beans, and Potatoes recipe.
Chipotle Chicken Pasta
Ingredients
- 8 ounces angel hair pasta reserve ½ cup pasta water
- 16 ounces broccoli cut into small florets, about 6 cups
- 1 tablespoon olive oil
- 1 medium yellow onion sliced into thin ¼" strips, about 1 cup
- 1 red bell pepper sliced into 1″ matchsticks, about 1 cup
- 1 orange bell pepper sliced into 1″ matchsticks, about 1 cup
- 1 yellow bell pepper sliced into 1″ matchsticks, about 1 cup
- 16 ounces button or baby bella mushrooms quartered, about 3 cups
- 8 cloves garlic minced, OR 2 teaspoons granulated garlic or garlic powder
- 1½ teaspoons kosher salt divided, adjust to taste
- ½ teaspoon freshly ground black pepper divided, adjust to taste
- 3 cups cooked chicken chopped bite-size
- 1 cup heavy cream
- 2-4 chipotle peppers in adobo sauce finely minced, about 3-4 tablespoons
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ cup pasta cooking water reserved for use as needed
Instructions
- Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Towards the end of the cooking time, scoop out a bit of the cooking water and set it aside.
- Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds, only until it is bright green, and then drain everything into a large colander.
- While the pasta is cooking, heat the oil in a large pot over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned.
- Add the bell peppers and mushrooms and stir to combine. Sprinkle with ½ teaspoon salt and ¼ teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp. Add the garlic and saute until fragrant, about 30 seconds. Stir in the chicken.
- Transfer the vegetable mixture to a large mixing bowl and set aside next to the stove. Pour the cream into the empty pot over medium heat. Add the chipotle peppers, 1 teaspoon salt, ¼ teaspoon pepper, oregano, and cayenne. Whisk to combine and bring to a low simmer for about a minute.
- Add the pasta to the pot with the cream and toss to coat. Add the vegetables and chicken to the pasta and toss again to mix throughout. Add a splash or two of the pasta water to the pot, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of chicken broth.) Serve warm.
Notes
Nutrition
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