This is the pasta I make when dinner needs to feel a little bit special but the clock says otherwise. Smoky chipotle, sweet peppers and a silky cream sauce wrap around tender penne and golden seared chicken.
The heat is warm rather than fiery, and a squeeze of lime at the end keeps the whole bowl bright. It comes together in one skillet plus a pot of pasta, and the sauce is the kind you will want to mop up with bread.
Keep the chipotle to one pepper if you like it mild, or add a second for a bolder kick — the recipe works either way.
Ingredients
- 350 g (12 oz) penne pasta
- 500 g (1.1 lb) boneless, skinless chicken breasts, sliced into strips
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small red onion, finely diced (about 100 g)
- 1 red bell pepper, sliced (about 150 g)
- 3 cloves garlic, minced
- 1-2 chipotle peppers in adobo, finely chopped, plus 1 tbsp adobo sauce
- 400 g (14 oz) chopped tomatoes
- 240 ml (1 cup) heavy cream
- 100 ml (about 1/3 cup + 1 tbsp) chicken stock
- 50 g (1/2 cup) grated Parmesan cheese
To serve
- Juice of 1/2 lime
- 2 tbsp chopped fresh cilantro
- Extra Parmesan, to serve
Instructions
- Season the chicken: Toss the chicken strips with the smoked paprika, cumin, salt and pepper until evenly coated.
- Sear the chicken: Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken in a single layer for 3-4 minutes per side until golden and cooked through, then lift it out onto a plate.
- Soften the vegetables: In the same skillet, cook the onion and bell pepper for 4-5 minutes until softened at the edges. Add the garlic and cook for 1 minute more until fragrant.
- Build the sauce: Stir in the chipotle peppers, adobo sauce and chopped tomatoes. Simmer for 5 minutes until slightly thickened, then pour in the cream and stock.
- Cook the pasta: Meanwhile, cook the penne in a large pot of salted boiling water until just al dente, then drain, reserving 120 ml (1/2 cup) of the pasta water.
- Finish the pasta: Return the chicken to the skillet, add the drained pasta and Parmesan, and toss for 2 minutes until glossy, loosening with a splash of pasta water if needed. The sauce should coat every piece of pasta.
- Serve: Squeeze over the lime juice, scatter with cilantro and extra Parmesan, and serve immediately while the sauce is silky.
Tips for the best result
- Do not overcrowd the skillet when searing the chicken, or it will steam instead of browning — cook in two batches if needed.
- Start with one chipotle pepper and taste the sauce before adding more; the heat builds as it simmers.
- The reserved pasta water is your best friend for a glossy sauce, so save it before you drain.
Storing and reheating
Cool leftovers within 1 hour, refrigerate in an airtight container for up to 3 days, and reheat gently in a skillet with a splash of cream or milk until piping hot. This pasta is not ideal for freezing, as the cream sauce can split.
Frequently asked questions
Is creamy chipotle chicken pasta very spicy?
It is warm and smoky rather than fiercely hot. One chipotle pepper gives a gentle heat; two makes it noticeably spicier.
Can I use a different pasta shape?
Yes. Fusilli, rigatoni or farfalle all hold the creamy sauce well — just cook to al dente as the packet directs.
What can I use instead of heavy cream?
Half-and-half works but makes a thinner sauce, so simmer it a couple of minutes longer. Avoid single cream, which can split.
Can I make it ahead?
The sauce can be made a day ahead and refrigerated. Reheat it gently, then toss with freshly cooked pasta and chicken.
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