Description
A hearty and exciting dish combining tender chicken, rich chipotle sauce, and pasta for a flavorful midweek meal.
Ingredients
Scale
- 12 oz penne or spaghetti
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup chipotle sauce
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheese (cheddar, pepper jack, or a blend)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Toss in the minced garlic, cooking for an additional minute until fragrant.
- Immediately add the chicken pieces to the skillet. Season with salt and pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 6-8 minutes.
- Once the chicken is fully cooked, stir in the chipotle sauce and heavy cream. Let it simmer for 5 minutes.
- Incorporate the cooked pasta into the skillet with the sauce. Mix well, adding reserved pasta water a little at a time to reach desired consistency.
- Finally, stir in your shredded cheese until melted and everything is well coated.
- Serve hot, garnished with fresh cilantro.
Notes
For a vegetarian option, substitute chicken with mushrooms or a plant-based protein. Use coconut milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg