Spicy Chicken Chipotle Pasta

Spicy Chicken Chipotle Pasta

Creamy, smoky, and irresistibly flavorful, this spicy chicken chipotle pasta is a bold twist on classic comfort food that’s sure to become a family favorite made in under 30 minutes.

Course Main Course

Cuisine American

Diet Low Salt

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 444kcal

Author Katie

Equipment

Measuring Spoons
Measuring Cups
Silicone Spatula
Pasta Pot
Large Skillet
Stove Top

Ingredients

1 tablespoon Olive oil
1 pound chicken tenderloins
salt & pepper to taste
3 cloves Garlic minced
1 white onion diced
½ Red bell pepper sliced lengthwise
1 pound Penne pasta
1 cup frozen green peas
12 ounces broccoli chopped
2 cups chicken broth divided
1 tablespoon Cornstarch
1-½ tablespoons Diced Chipotle in Adobo Sauce
¼ teaspoon Smoked Paprika
½ cup Pasta water
1 cup Heavy Cream
¼ cup fresh parsley minced

Instructions

Boil pasta in salted water until al dente (about 8 minutes). Drain and set to the side.
In a large skillet, heat olive oil on medium-high heat. Add in the chicken tenderloins and season with salt and pepper. Cook for 5-7 minutes, turning half way through. Once cooked, remove from the pan.
In the same skillet, on medium heat sauté garlic, diced onion, and sliced red bell pepper until fragrant (about 5 minutes). Add finely chopped chipotle peppers and adobo sauce and smoked paprika stirring to combine. Stir in 1-½ cup chicken broth and broccoli. Bring to a simmer and cook for 2 minutes with lid on.
While the sauce cooks, chop the chicken and set to the side. Stir together the cornstarch and the remaining ½ cup of chicken broth. Pour into the pan along with the heavy cream.
Put the sliced chicken back in the skillet along with the cooked penne and green peas. Toss everything together, and simmer for 3 minutes. Then stir in chopped parsley.

Notes

This pasta is so filling you won't need much! I recommend a green salad to round out the meal, and you'll have leftovers.

Nutrition