Chicken Pasta with Chipotle Cream Sauce
This Chicken Pasta with Chipotle Cream Sauce is a dish you'll be making over and over! Pasta, chicken and a few sweet veggies are cooked in a smokey, creamy sauce that comes together in about 30 minutes. You can easily adjust the spice in this dish and even make it low carb, keto friendly and gluten free! Everyone's happy!
Ingredients
- 12 oz pasta, bow ties, penne, rotini not quite the whole box (See Note 1)
- 1-2 chicken breasts, cut into small bite sized pieces
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter
- 4 cloves garlic the best garlic chopper!
- 2-3 chipotle chilis, chopped + 1 tbsp adobo sauce See Note 2
- 1 cup heavy cream
- 1/2 cup chicken stock + 2 tsp cornstarch whisked in See Note 3
- 1 cup cherry tomatoes, halved
- 1 cup frozen corn
- 1 cup Parmesan cheese
- cilantro/scallions/lime for garnish optional
Instructions
- Cook pasta according to package directions. Since the pasta will be added back and cooked in the sauce for a few minutes, cook it on the low end of the range on the package instructions. (If the instructions say cook 9-11 minutes, cook for 9 minutes).
- In a large, high sided skillet over medium high, heat 2 teaspoons of olive oil. Add chicken and cook 3-4 minutes until browned and cooked through. Remove chicken from pan. Don't worry if there are some browned bits left in the skillet!
- In the same skillet over medium low heat, melt butter. Then add garlic, chipotle chilis and adobo sauce. Cook for 1-2 minutes, stirring to make sure garlic doesn't burn.
- Stir in cream and chicken stock mixed with 2 teaspoons of cornstarch. Cook 3-4 minutes on medium low until sauce is thickened and bubbling slightly.
- Add chicken back to pan (make sure you get all the juices in there, too!), along with corn, tomatoes and pasta. Increase temperature to medium high and cook 3-4 minutes more until everything is heated through, stirring occasionally to get everything well mixed and coated with the sauce.
- Turn off the heat and stir in Parmesan cheese. Stir, stir, stir until cheese is melted and incorporated into the pasta.
- Serve immediately garnished with lots of scallions, cilantro and a squeeze of lime, if you like!
Notes
Note 1: I usually end up cooking the whole box of pasta and saving any extra for kid's meals or lunches during the week!
Note 2: For a milder sauce, remove the chipotle seeds by cutting the pepper in half and scraping seeds out with a knife. Then, chop the remaining pepper(s). The more seeds you leave in, the spicier the sauce will be. Taking out all of the seeds and using a tablespoon of adobo sauce makes a very mild sauce with a smokey flavor---totally OK for kids!
See Note 3: Whisking chicken stock with cornstarch acts as a thickening agent for the sauce.
Nutrition
Calories: 532kcalCarbohydrates: 41gProtein: 37gFat: 25gSaturated Fat: 14gCholesterol: 156mgSodium: 903mgPotassium: 458mgFiber: 1.4gSugar: 2.5gCalcium: 376mgIron: 4mg
Tried this recipe?Let us know how it was!