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Organized Island » Recipes » Pasta & Casseroles

Creamy Chicken Pasta with Chipotle Sauce

Published: Oct 5, 2014 · Modified: Dec 9, 2022 by Raquel · This post may contain affiliate links · 10 Comments

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Chipotle Chicken
Looking for a perfect way of enjoying your pasta? Then this Creamy Chicken pasta with Chipotle Sauce will be a great choice for you. This is a perfect pasta recipe, and you’ll surely can’t get off your hands with this. Easy to make, and you'll surely find yourself making this delicious recipe again and again! Try this tasty and creamy pasta with your family. 
Creamy-La-Morena-Chipotle
I finally got a chance to stock up on groceries this week and I decided to make some creamy chicken pasta with chipotle sauce for dinner the other evening. I have had cravings for Mexican food after my travels to Japan. And after all, October just happens to be Hispanic Heritage Month and I love the dishes that are a part of my heritage.
 

When I was a little girl, we ate a lot of Mexican food. My mom would make it nearly ever day and every Sunday dinner was spent at my grandma's home. My grandmother would make all her ingredients from scratch and spent hours in the kitchen, but oh the Mexican meals were fantastic! We would enjoy an early dinner and then listen to her pianola. That was before cell phones, hand-held electronics and even the internet. How am I that old?

With my busy life today, I do not have the time to prepare all the chilis, masa and other ingredients that my grandmother made from scratch. So I look to helpful shortcuts such as canned chipotle sauce to streamline the cooking process, without sacrificing flavor. I used La Morena chipotle chilis in this recipe.

 
For this recipe, I used rigatoni pasta for this recipe, but many other pastas will work. The chipotle chili pasta is made with sweet peppers and chilies in adobo sauce with a nice creamy sauce that packs just the right amount of heat.
 
Saute-peppers-adobe-sauce
 
Well the peppers are sautéing, cut chicken into bite-size the bites. Once the peppers are sautéed, add the cooked chicken.
chicken-chipotle
 

And heavy cream slowly to mixture and heat through.

creamy-chipotle-chicken
 

Add 2 tablespoons of cilantro to mixture and blend. Serve over hot pasta. Garnish with a few cilantro leaves enjoy!

 
cilantro-chipotle-chicken
 
creamy-chipotle-chicken-pasta
Don't forget to save this recipe
 
Chipotle Chicken

Creamy Chicken Pasta with Chipotle Sauce

Chipotle Chicken Recipe

Creamy Chicken Pasta & Chipotle Sauce

Raquel Pineira
This easy Creamy Chicken Pasta with Chipotle Sauce is made on your stove top in minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Additional Time 0 mins
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 377 kcal

Ingredients
  

  • 3 chicken breasts skinless and bonless
  • 1 tablespoon butter
  • ½ can La Morena chipotle peppers in adobo sauce 7 oz
  • ½ cup green or yellow bell peppers chopped (I use a combination of both)
  • 1 cup heavy cream
  • 3 cups rigatoni pasta cooked and drained per package directions
  • 3 tablespoons chopped cilantro 1 tablespoon will be for garnish

Instructions
 

 Melt butter in a large skillet over medium heat.

  • Cook chicken in butter about four minutes each side until light brown.
  • Set aside. Note: you can also use a rotisserie chicken if you like.
  • Heat butter in a skillet over medium heat. Add the ½ can of chipotle peppers in adobo sauce and warm through.
  • Break chili peppers with spoon while cooking. Add chopped bell peppers and sauté 3 to 5 minutes.

Nutrition

Calories: 377kcalCarbohydrates: 24gProtein: 29gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 117mgSodium: 146mgPotassium: 526mgFiber: 1gSugar: 2gVitamin A: 621IUVitamin C: 2mgCalcium: 41mgIron: 1mg
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What is your favorite Mexican dish?
 
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About Raquel

Southern California mom who blogs about time-saving recipes, entertaining and party ideas.

Reader Interactions

Comments

  1. Tamara

    October 05, 2014 at 6:57 pm

    Yum. I didn't have Mexican food a lot as a kid, unless you count store-bought taco shells as authentic! I'm sure it isn't. I have had some incredible Mexican food in my travels, though, and it stays with me forever. I just wish I didn't hate cilantro. That would make life easier!

    Reply
    • Raquel

      October 06, 2014 at 12:55 pm

      LOL store shells are not authentic! I seriously thought of you when I added the cilantro Tamara! Maybe basil would make a good substitute.

      Reply
  2. dailycurlz

    October 06, 2014 at 3:23 pm

    Amazing recipe, thanks for sharing #client

    Reply
    • Raquel

      October 06, 2014 at 7:33 pm

      Thank you!

      Reply
  3. Lori Hart

    October 07, 2014 at 9:25 am

    Creamy and delicious. Looks amazing!! Found your recipe at Time to Sparkle. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already.

    Lori

    Reply
    • Raquel

      October 08, 2014 at 8:41 pm

      Thank you Lori! I will come by!

      Reply
  4. Desiree Eaglin

    October 07, 2014 at 3:45 pm

    Looks yummy!

    Reply
    • Raquel

      October 08, 2014 at 8:41 pm

      Thank you Desiree! There were no leftovers 🙂

      Reply
  5. Alecia

    October 14, 2014 at 5:14 am

    Thank you for linking up to Tickle My Tastebuds Tuesday last week. As one of the co-hosts, I will be featuring your recipe on Tickle My Tastebuds Tuesday this week on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.

    Reply
    • Raquel

      October 14, 2014 at 7:43 pm

      Oh that is awesome Alecia! Thank you!

      Reply

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Hi, I'm Raquel! I am a self-proclaimed foodie and have enjoyed cooking and baking since I was little. I loved baking cookies with my mother and grandma as a child, and later making dinners for my parents to foster my passion while in high school. I also had a passion for organizing and keeping things tidy.

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