30-Minute Spicy Chicken Chipotle Pasta (Copycat)
This 30-minute Spicy Chicken Chipotle Pasta combines honey-glazed chicken, penne, colorful vegetables, and a creamy chipotle Parmesan sauce for a spicy, rich, and satisfying pasta dinner.
Equipment
- skillet
- Pasta Pot
- chef knife
- Wooden Cutting Board
- Food Processor or Blender
Ingredients
- 2 chicken breasts, skinless and boneless
- 2 tbsp honey (spicy honey is a great alternative)
- 1 tbsp avocado oil
- salt and freshly cracked pepper to taste
- 12 oz penne pasta
- 1 tbsp avocado oil
- 1 tbsp grass-fed butter
- 2 small red and yellow bell peppers, thinly sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1/4 cup organic frozen peas
- 1 small sweet onion, finely diced
- 3 fresh garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chipotle peppers in adobo sauce, adjusted for spice preference
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- salt and freshly cracked pepper to taste
- 1/4 cup shaved Parmigiano
- 1/4 cup chopped fresh parsley or cilantro for garnish
Instructions
- Preheat a large skillet over medium heat. Season the chicken breasts with salt and pepper and set aside. Add avocado oil to the skillet, then add the chicken breasts. Cook for about 6-7 minutes per side or until golden brown and cooked through. During the last minute of cooking, drizzle the honey over the chicken and flip once to glaze the other side. Once cooked, remove from the skillet, slice into thin strips, and set aside.
- Cook the penne pasta according to the package directions. Save 1/2 cup of pasta water, then drain and set aside.
- In the same skillet used for the chicken, add the olive oil and butter. Sauté the onions for about 3-4 minutes until they soften and slightly caramelize. Add the garlic, sliced bell peppers, and asparagus. Sauté for another 3-4 minutes until the vegetables are tender but still crisp. Stir in the peas and cook for an additional 1-2 minutes.
- Combine the heavy cream, chipotle peppers in adobo sauce, paprika, cayenne pepper (if using), and Parmesan cheese in a blender or food processor. Blend until smooth. Pour the chipotle cream sauce and pasta water into the skillet with the sautéed vegetables. Stir to combine and let simmer for 4-5 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
- Add the cooked penne pasta and sliced honey-glazed chicken to the skillet with the sauce and vegetables. Toss everything together to coat evenly. Let the pasta cook for an additional minute to allow the flavors to meld.
- Garnish with fresh cilantro and extra shaved Parmesan cheese. Serve with hot garlic bread, and enjoy!
Notes
Spicy honey can be used in place of regular honey for extra heat. Adjust the chipotle peppers and optional cayenne to your preferred spice level. Reserve 1/2 cup of pasta water before draining so it can be added to the sauce.