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Spicy Chicken Chipotle Pasta

Spicy Chicken Chipotle Pasta is tender penne pasta with seasoned chipotle chicken with a kick! Perfect for any night of the week!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: Spicy Chicken Chipotle Pasta
Servings: 9 people
Author: Jill


  • 1 lb Penne Pasta
  • 1 Tbsp butter unsalted
  • 2 Tbsp olive oil
  • 3 Tbsp honey raw
  • 2 Chicken breasts
  • 1 lime juiced
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp red pepper flakes
  • 1 cup Asparagus chopped
  • 1 Red bell pepper chopped
  • 1 Yellow bell pepper chopped
  • 1 cup Peas
  • 2 tsp garlic minced
  • 1 onion yellow, chopped


  • Tortilla strips
  • Cilantro
  • Lime

Chipotle Parmesan Cream Sauce

  • 2 Tbsp chipotle pepper in adobo chopped
  • 1 Tbsp adobo sauce from a can
  • 1 ½ cup Heavy cream
  • 2 Tbsp butter unsalted
  • 1 garlic clove crushed
  • 1 cup Parmesan cheese grated
  • 1 Tbsp lime zest
  • Salt and pepper


  • Preheat a cast-iron skillet over medium-high heat.
  • Fill a Dutch oven with 4 cups of salted water and 2 tbsp of butter. Bring to a boil.
  • Prepare ingredients. Cut chicken into 1” chunks and add to a bowl. Toss with lime juice and a pinch of salt and pepper.
  • Cut asparagus into 2” pieces. Chop the bell peppers and onion and add to a mixing bowl. Toss with olive oil, salt, pepper, and red pepper flakes.
  • Add peppers and onions to the skillet and sauté for 5 minutes to soften.
  • Meanwhile, add asparagus to the boiling water and cook for 2 minutes. Remove with a slotted spoon and set aside.
  • Add penne pasta to the water. Boil noodles Al dente. Drain and rinse under cold water. Return the Dutch oven to the stove over medium-high heat.
  • Next, add the garlic, peas, and asparagus to the skillet. Sauté for 2 minutes. Remove from the skillet and combine with the noodles.
  • Add olive oil to the skillet and swirl to coat. Add chicken and brown for 4-5 minutes. Pour the honey over the chicken and sauté for 2 minutes.
  • Next, add the butter to the Dutch oven. Once melted, add chipotle peppers, crushed garlic, and heavy cream. Stir to combine. Once bubbling adds the parmesan cheese, lime zest, and a pinch of salt and pepper. Whisk well and turn off the heat.
  • Add the chicken, noodles, and veggies to the sauce and toss to coat.
  • Garnish with chopped cilantro and top with tortilla strips. Serve with lime and Enjoy!