Thursday, March 3, 2011

Chipotle Chicken Pasta

I'm obsessed. Obsessed I tell you. Chipotles in adobo are just so good. If you can get past how they look you just fall in love with their rich, smokey, barbecue-like flavor. Sigh. So good. And unless you are first stumbling upon my blog for the first time you are aware that I could eat pasta daily and have to force myself not to. So when an opportunity to combine chipotles with pasta appeared, I needed to seize the moment. 

This is a tasty dinner. It came together so quickly and was really a nice twist on pasta. I like that it had a more Mexican flair to it rather than a traditional Italian meal. Plus the spice was delicious. I halved the recipe but still used a whole chipotle, and next time if I were to make this again I would have used 2 for half the recipe, but I'm nuts like that. You really have to decide how much heat you can handle. It was a creamy, delicious, pasta meal and I would certainly make it again.

Just a tip- chipotles in adobo freeze beautifully. I put a couple in a Ziploc with a tsp. or two of the sauce and freeze them. Then I just pull our the amount of peppers I need for a meal. It helps to avoid wasting the peppers and it allows you to make tons of delicious meals!

Source: Adapted from Homemade by Holman


2-3 skinless, boneless chicken breasts (about 2 lbs)
1/4 cup lime juice
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 tsp ancho chili powder
1 tsp salt
2 T olive oil
1 lb farfalle pasta
1 large red bell pepper, diced
1 large green bell pepper, diced
1 onion, diced
1 chipotle pepper + 1 T of adobo sauce, minced
1/2 cup chicken broth
1/2 cup light cream


1- Cut chicken breasts and cut into bite-size pieces.  Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together.  Pour over chicken to coat and marinate chicken about 30 minutes. 
2- Heat a large pot of water to boiling.  Add generous amount of salt and add pasta.  Cook according to package directions until al dente.  Drain and set aside.  
3-Meanwhile, add olive oil to large saute pan and heat over medium heat.  Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.  
4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.
5-  Reduce heat to low and add cream.  Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce.  Cook about 5 minutes and top with remaining cilantro and serve.


  1. Def going to have to try this one!

  2. I couldn't find light cream? Do you think half and half would work?

  3. Dena- yes it will work! So would heavy cream.

  4. What a unique blend of flavors for pasta. I LOVE pasta too and would have no problem eating it everyday!

  5. Chipotles are one of my new loves as well! I made the spicy honey chicken and sweet potatoes, I put them in chili, and I plan to create a smoky chicken lasagna with them next week - can't wait!

  6. THANK YOU for the hint about freezing the peppers! I am always afraid to buy a can because I know I won't use them all and don't want to throw the rest out... this SOLVES that problem! Yeah!

  7. Glad you enjoyed this! I'm with you - I love the chipotles - Your pictures look great.

  8. This sounds so good. Also, thanks for the tip that the chipotles freeze well. I have often wondered this.

  9. I made this one last month - loved it! The peppers made SUCH a difference!

  10. Okay, I planned on following this recipe to the t. Went to the store, the cilantro was wilted and I couldn't find the ancho chili powder. Made it anyway with the cilantro and used regular chili powder. Turned out great! Thanks for posting.

  11. WONDERFUL dish, however, way to hot/spicy for our family; the 5 of us drank nearly a gallon of milk between us - ha! Next time I'll start with 1/4 of a chipotle pepper and work up.

  12. Yummy! Thank you for posting! I will be featuring this on my meal plan for next week.