Okay, hear me out: if you’re craving something cheesy, creamy, smoky, and a little spicy—you’re gonna fall in love with this Chipotle Chicken Pasta. This recipe is my personal take on an old fave from a restaurant chain we all used to be obsessed with (you know the one 😉). It’s got everything—juicy seasoned chicken, sautéed peppers, creamy chipotle sauce, and two kinds of melty cheese.
Let’s talk flavor: this pasta is loaded with chipotle heat, a hint of smokiness, and just the right amount of indulgent cheesiness to balance everything out. Plus, it’s perfect for busy weeknights or when you want to impress someone with your kitchen skills without spending hours in the kitchen.
🌶️ Why You’ll Love This Chipotle Chicken Pasta
- Restaurant-style at home – Skip the pricey takeout and make this delicious dish right in your own kitchen.
- Perfect heat level – Chipotle peppers bring that smoky kick without being overwhelming.
- Colorful & hearty – With tender chicken and a rainbow of bell peppers, this meal is as satisfying as it is pretty.
- So cheesy – We’re not skimping on the cheese—mozzarella and Parmesan for that dreamy melt.
🛒 Ingredients You’ll Need
Here’s everything you need to make this spicy chipotle dream come true:
For the Pasta:
- ½ lb of your favorite pasta (penne, rigatoni, or bowties work great!)
- Salted water for boiling
- 1 cup reserved pasta water (don’t forget this step!)
For the Chicken:
- 1 large chicken breast (or 2 smaller ones), diced
- 1 egg (optional for added coating)
- ¾ cup breadcrumbs
- ½ cup grated Parmesan
- Seasonings: salt, pepper, garlic powder, onion powder, paprika, parsley, cumin, red pepper flakes
For the Sauce:
- 2 tbsp butter + dash of olive oil
- ½ onion, diced
- 1 red, 1 green, and 1 yellow/orange bell pepper, diced
- 2 garlic cloves, minced
- 1½ cups heavy cream
- 1 (7 oz) can chipotle peppers in adobo sauce
- ½ cup heavy cream (extra for the blender)
- ½ cup chicken broth
- ¾ cup shredded mozzarella
- 1 cup grated Parmesan
- Parsley and more Parmesan for garnish
🔪 Step-by-Step Instructions
1. Cook the Pasta
Start by boiling your pasta in salted water until just al dente. Don’t forget to reserve 1 cup of pasta water before draining!
2. Season and Sauté the Chicken
Dice your chicken into bite-sized chunks and season generously with salt, pepper, paprika, parsley, garlic powder, onion powder, cumin, and red pepper flakes. In a large skillet, heat 2 tbsp of butter and a splash of olive oil on medium heat. Cook the chicken for 5–10 minutes until it’s golden and cooked through. Set aside.
🔥 Tip: Letting the chicken rest while you make the sauce keeps it juicy and flavorful when it’s added back later!
3. Sauté the Veggies
In the same pan, toss in your diced onions and bell peppers. Season lightly with salt and pepper and cook until the veggies are soft and caramelized. Add minced garlic and sauté until fragrant—just a minute or two.
4. Make the Creamy Chipotle Sauce
Now comes the magic! In a blender or food processor, combine:
- 1 can chipotle peppers in adobo
- ½ cup heavy cream
- ½ cup chicken broth
Blend until silky smooth.
Pour your chipotle cream mixture into the sautéed veggies, add the 1½ cups of heavy cream, and stir everything together. Bring to a gentle simmer and season with the same spices you used on the chicken for extra depth.
5. Cheese It Up
Once your sauce is bubbly and rich, add ¾ cup of mozzarella and 1 cup of Parmesan. Stir until the cheese melts into the sauce. If the sauce feels too thick, add a splash of your reserved pasta water to thin it out.
6. Bring It All Together
Add your cooked pasta and chicken into the creamy chipotle sauce. Toss everything together until fully coated. If you’re feeling extra cheesy (and honestly, why not?), toss in another ¼ cup of mozzarella.
7. Garnish & Serve
Top with fresh parsley and more Parmesan cheese. Serve hot with garlic bread, a crisp salad, or just straight outta the pan. No judgment here.
🍽️ Tips & Substitutions
- No blender? Just finely chop the chipotle peppers and mix with the cream and broth directly in the pan.
- Too spicy? Start with half the can of chipotles and taste before adding more.
- Make it vegetarian: Swap the chicken for sautéed mushrooms or zucchini.
- Add a crunch: Top with crushed tortilla chips before serving for texture!
💬 Final Thoughts
This Chipotle Chicken Pasta is the kind of meal that hits every craving all at once—cheesy, spicy, creamy, and packed with flavor. Whether you’re cooking for yourself or feeding a crowd, this dish brings the heat and the comfort. It’s a guaranteed crowd-pleaser, and honestly, it might become your new favorite way to do pasta night.
If you try it, tag me @KeiraRecipes on Instagram or leave a comment below—I love seeing your creations!