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Smoky Chipotle Cheesy Chicken Pasta features creamy, cheesy pasta with tender chicken and a smoky chipotle flavor.

Easy Smoky Chipotle Cheesy Chicken Pasta

This Smoky Chipotle Cheesy Chicken Pasta is a flavor-packed and comforting dish perfect for busy weeknights. With smoky chipotle peppers, creamy cheese, and tender chicken, it's customizable and guaranteed to be a crowd-pleaser. Enjoy a delightful blend of smoky, spicy, and cheesy goodness in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 lb short pasta penne, rotini, farfalle, or cavatappi
  • 2-3 chipotle peppers in adobo sauce, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, for garnish optional
  • Sour cream, for serving optional
  • Lime juice, for serving optional

Equipment

  • large pot
  • colander
  • Large skillet or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • Mixing spoon
  • Baking sheet (optional)
  • Oven (optional)

Method
 

  1. Cook the chicken: Poach, bake, or use rotisserie chicken. If poaching, place chicken in a pot of water, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. If baking, preheat oven to 375°F (190°C). Place chicken on a baking sheet and bake for 20-25 minutes, or until cooked through. Shred the cooked chicken with two forks.
  2. Cook the pasta: Cook the pasta according to package directions in salted boiling water. Drain and set aside.
  3. Sauté the aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. Make the chipotle sauce: Add the chopped chipotle peppers in adobo sauce, chili powder, cumin, and oregano to the skillet. Cook for another minute, stirring constantly, to bloom the spices.
  5. Create the creamy cheesy goodness: Pour in the chicken broth and bring to a simmer. Cook for a few minutes, allowing the sauce to thicken slightly. Reduce the heat to low and stir in the heavy cream and cream cheese until smooth and melted. Add the shredded cheddar cheese and Monterey Jack cheese and stir until melted and the sauce is smooth and creamy.
  6. Combine everything: Add the cooked chicken and pasta to the skillet and toss to coat everything in the creamy chipotle cheese sauce.
  7. Serve and enjoy: Serve immediately, garnished with fresh cilantro, sour cream, or a squeeze of lime juice, if desired.

Notes

Adjust the spice level by using more or less chipotle peppers. Start with a small amount and add more to taste. Don't overcook the pasta; cook it al dente. Use freshly grated cheese for a creamier sauce. You can add vegetables like bell peppers, corn, or black beans. The chicken and sauce can be prepared ahead of time and stored separately. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or broth to prevent drying. For variations, try different proteins like shrimp or sausage, or a vegetarian option with extra vegetables. Different cheeses like Pepper Jack or Gouda can also be used. For a lower-carb option, use zucchini noodles or cauliflower rice. For a dairy-free option, use coconut cream and dairy-free cream cheese.