Chipotle Chicken Pasta
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.
Servings: 10
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
I typically make this recipe with rotisserie chicken or leftover grilled or baked chicken. However, if you don't happen to have chicken on hand, you can quickly cook up some last-minute chicken and use that for the pasta.
Nutrition
Calories: 293kcal · Carbohydrates: 27g · Protein: 17g · Fat: 14g · Saturated Fat: 7g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 58mg · Sodium: 407mg · Potassium: 559mg · Fiber: 4g · Sugar: 5g · Vitamin A: 1440IU · Vitamin C: 95mg · Calcium: 58mg · Iron: 2mg
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