Creamy Chipotle Chicken Pasta
A delightful dish featuring tender chicken and a creamy chipotle sauce, perfect for any occasion.
Ingredients
Pasta and Chicken
- 1/2 lb. fettuccine
- 1 lb. chicken breast (cut into cubes)
- 1/2 tsp salt (divided)
- 1/2 tsp black pepper (divided)
Sauce Ingredients
- 2 tbsp chipotle in adobo sauce
- 1 tbsp honey
- 1/2 cup yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 15 oz. can diced tomatoes
- 1 cup heavy cream
- 1 tbsp butter
- 1 tbsp oil
- 1/2 cup corn (frozen)
- 1/4 cup mozzarella cheese (grated)
- 1/4 cup parmesan cheese (grated)
- Fresh parsley (chopped for garnish)
- Extra parmesan for garnish
Instructions
Preparation
- Season the chicken cubes with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and honey.
- In a large skillet, heat the oil and butter over medium heat. Once hot, add seasoned chicken to the skillet and cook until golden brown, about 7-10 minutes. Remove and set aside.
- In the same skillet, add chopped onions and sauté until softened, about 7 minutes.
- Add minced garlic and cook for about a minute until fragrant.
- Stir in the diced tomatoes, chipotle sauce, the remaining salt and pepper, and let it simmer for about 10 minutes.
Cooking Pasta
- In a large pot, bring salted water to a boil and add fettuccine. Cook according to package instructions until al dente. Drain and set aside.
Combining
- Return the chicken to the skillet, add frozen corn, heavy cream, mozzarella, and parmesan cheese, then stir and simmer for another 5 minutes.
- Toss in the cooked fettuccine, ensuring it's well coated in the sauce.
Serving
- Serve in bowls, garnished with chopped parsley and an extra sprinkle of parmesan cheese.
Notes
Adjust the spice level by using less chipotle. Use fresh ingredients for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.