Introduction

If you need a reliable Spicy Chicken Chipotle Pasta that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Recipe

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Fast, weeknight-friendly method.
Pantry ingredients and clean flavors.
Flexible swaps for protein, veg, and heat level.
Scales for family or meal prep.
Consistent results using visual cues.

Ingredients

12 oz penne pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, minced
2–3 chipotle peppers in adobo sauce, chopped
2 tablespoons adobo sauce (from chipotle can)
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin
2 cups heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Season chicken with salt, pepper, and half of the smoked paprika and chili powder.
In a large skillet, heat olive oil over medium-high heat. Cook chicken until golden brown and cooked through, about 6–7 minutes. Remove and set aside.
In the same skillet, add garlic, onions, and bell peppers. Cook until softened, about 4–5 minutes.
Stir in chipotle peppers, adobo sauce, remaining paprika, chili powder, and cumin. Cook for 1 minute until fragrant.
Pour in heavy cream and chicken broth. Simmer for 5 minutes, stirring often.
Stir in Parmesan cheese until sauce is smooth and creamy. Adjust seasoning with salt and pepper.
Add cooked pasta and chicken back to the skillet. Toss until well coated. If sauce is too thick, add a splash of reserved pasta water.
Serve hot, garnished with cilantro or parsley.

Tips for Success

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Soften aromatics until sweet before adding liquids.
Avoid overcrowding to keep browning active.
Finish with salt or acid for balance.

Variations

Protein: chicken, turkey, tofu, beef, or mushrooms.
Lighter: olive oil for butter, extra stock for body.
Spicy: red pepper flakes, cayenne, or harissa.
Gluten-free: GF pasta or serve over rice.
Low-carb: zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.

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