This Creamy Chicken Chipotle Pasta is smoky, a little spicy and coated in a delicious sauce that clings to every piece of pasta. It's also super easy to make, just perfect for a cozy weeknight dinner without fuss.
If you've ever had a pasta dish that promised "creamy" but turned out heavy and flat, I get the disappointment.
That's why this one is different - the sauce is smoky from chipotle, a little spicy and blended until silky smooth, so it actually clings to the pasta the way it should. Think of it as a Chipotle Alfredo if you like.
This is now firmly in my weeknight rotation. It's comforting, bold and has just enough heat to keep things interesting but not so much that kids (or spice-shy adults) can't enjoy it.
Why you'll love this creamy chipotle chicken pasta
- The sauce blends into a silky smooth texture that clings to every piece of pasta.
- It uses simple ingredients you can find in most supermarkets, nothing fancy required.
- You can adjust the spice level easily by adding more or less chipotle paste.
What you'll need
Chicken breast - Cut into even bite-sized pieces so they cook quickly and stay tender. Thighs work too if you prefer a juicier cut.
Onion and bell peppers - These form the base of the sauce and add sweetness and depth once blended.
Garlic - Fresh garlic is key for a sharp flavor.
Chipotle paste - The easiest way to bring smoky heat and that signature chipotle flavor. You can adjust the amount depending on how spicy you like it.
Tomato paste - For a concentrated tomato kick
Cream cheese - This gets blended into the sauce for a silky, creamy finish. Use full-fat for the best texture.
Short pasta - Penne, rigatoni or fusilli work best since their ridges hold onto the creamy sauce.
Pro tip
Blend the sauce until completely smooth before adding back to the pan. The texture should be velvety and thick enough to coat the back of a spoon. If it's too thick, loosen it with a splash of the reserved pasta water.
How to make chicken chipotle pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the pasta until al dente, then set aside.
Sear the chicken until golden, then sauté the onions, peppers and garlic in the same pan.
Stir in chipotle paste, tomato paste and chicken stock, then melt in the cream cheese and blend the sauce until smooth.
Toss the pasta and chicken in the sauce, loosen with a splash of pasta water if needed, and serve immediately.
Substitutions and variations
- Use chicken thighs instead of breast as they stay juicier and add more richness. The sauce will be a little heavier, though.
- For an even smoother finish, use mascarpone or heavy cream instead of cream cheese.
- You can substitute the chipotle paste with canned chipotle in adobo. Chop them finely and use some of the sauce from the can for an extra smoky flavor.
Helpful tips
- Cook the chicken in batches if your pan is small because crowding prevents good browning.
- When sautéing the peppers and onions, let them soften fully. They need to break down so the blended sauce is smooth.
- Don't let the sauce boil hard after blending; keep it at a gentle simmer so it stays creamy.
What to serve with this spicy chicken pasta
- It pairs perfectly with some garlic bread to scoop up any extra sauce.
- I love it with some grilled corn on the cob, which goes so well with the smoky chipotle flavor.
- Or you could serve it with some avocado slices or guacamole to add some creaminess and a cooling contrast to the spice.
Leftovers and storage
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Warm gently on the stove over medium-low heat, adding a splash of chicken stock or milk to loosen the sauce. Stir often so it heats evenly without splitting.
- This pasta dish isn't ideal for freezing since the cream cheese sauce can become grainy.
If you've tried this creamy chicken chipotle pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Chicken Chipotle Pasta
Ingredients
- 10 ounces short pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound chicken breast cut into 1-inch bites
- 1 medium onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 2 large garlic cloves finely chopped
- 2 tablespoons chipotle paste
- 2 tablespoons tomato paste
- 1 cup chicken stock
- ½ cup cream cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley to garnish
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.10 ounces short pasta
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 7-8 minutes until golden. Transfer to a plate and set aside.1 tablespoon olive oil2 tablespoons butter1 pound chicken breast
- In the same pan add the onion, red pepper and green pepper. Cook for 4-5 minutes until softened. Stir in the garlic and cook for 1 minute more.1 medium onion1 medium red bell pepper1 medium green bell pepper2 large garlic cloves
- Stir in the chipotle paste and tomato paste and cook for a further minute.2 tablespoons chipotle paste2 tablespoons tomato paste
- Pour in the chicken stock and bring to a simmer. Next, add the cream cheese and stir until melted and fully incorporated.1 cup chicken stock½ cup cream cheese
- Add the cream cheese and stir well until completely melted, then blend the sauce until smooth.
- Add pasta and chicken to the sauce, tossing well to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
- Adjust the seasoning to taste, garnish with fresh parsley and serve immediately.Salt and freshly ground black pepper to tasteFresh parsley
Video
Notes
- Dice the chicken into even pieces so they cook quickly and stay tender.
- Blend the sauce until completely smooth for the best creamy texture, then use a splash of reserved pasta water if it needs loosening.
Colleen says
The instructions are confusing. The post talks about the sauce being blended, but the instructions say nothing about it. Also, the “add chicken stock and cream cheese” step is written twice. My assumption is that the repeated step is supposed to be the part where the sauce gets blended, as the following step talks about adding the chicken and pasta?
Alice says
Hi Colleen, thank you for spotting that! I corrected the error in the steps.