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This creamy chipotle chicken pasta came out of my habit of putting chipotles in adobo into everything I make. The sauce is blended chipotles, cream cheese, and heavy cream with roasted onion and garlic, poured over penne and chunks of seasoned chicken. It’s ready in about 35 minutes!
I put chipotles in adobo in almost everything. My chipotle ranch, pollo en crema, even my copycat chipotle chicken recipe. That smoky, slightly sweet heat is one of my favorite things to cook with, and I’m always looking for another excuse to open a can.
So when a chipotle pasta showed up in my feed one night, I didn’t have to think about it very hard. I made my own version and blended roasted onion and garlic into the sauce, the same way I start most of my sauces.
I’ve never eaten the Cheesecake Factory version everyone compares this to, so I wasn’t trying to copy anything. Mine has no asparagus, no peas, and cream cheese in the sauce instead of parmesan.
Fair warning, this recipe lands at a solid medium-spice level. My husband and I ate it for lunch every single day until it was gone.
If you’re into Mexican pasta, my espagueti rojo and creamy taco pasta are two we make on repeat at my house!
Ingredients You’ll Need
Here’s what goes into this chipotle chicken pasta and why. Full amounts are in the recipe card below.
- Chipotle peppers in adobo: You’ll use an entire can, peppers and sauce together. I know that sounds like a lot, but trust me, the other ingredients really tame it down to a medium spice level. If you want the sauce mild, use half a can.
- Cream cheese and heavy cream: This is where mine goes a different direction. Most versions of this pasta use half and half with parmesan, and I use cream cheese instead because it gives the sauce more body and a little tang that stands up to the chipotles. It also takes the edge off the heat, which is part of why a whole can of chipotles works here. Let the cream cheese sit out for a bit so it blends smooth.
- Monterey Jack cheese: A mild melting cheese keeps the chipotle in front instead of competing with it. Mozzarella works just as well, and I save a little extra for sprinkling on top.
- Honey: Two tablespoons rounds off the sharp edge of the adobo without making the sauce sweet. Don’t skip it, it’s doing more than you’d think.
- White onion and garlic: I dry roast these on a comal or a cast-iron skillet before they go in the blender, the same way I start my salsas.
- Dry seasonings: Cumin and smoked paprika go in the sauce and on the chicken. If you don’t have smoked paprika, regular paprika will work, you’ll just lose a little of the smokiness.
- Chicken breast: Two pounds, cut into bite-sized cubes so you get chicken in every bite. Boneless skinless thighs work too if you want it juicier.
- Penne pasta: A tube shape holds this sauce well. Rigatoni, bowtie, or elbow all work, and spaghetti is fine too if that’s what you have.
How to Make Creamy Chipotle Chicken Pasta
Here’s a quick overview of how to make it. The full instructions are in the recipe card.
- Roast the onion and garlic. Dry roast on a comal or cast-iron skillet over high heat, flipping every 30 seconds, until charred all over.
- Blend the chipotle pasta sauce. Peel the garlic, then blend it with the roasted onion, the whole can of chipotles, cream cheese, heavy cream, shredded cheese, honey, and seasonings until smooth.
- Cook the pasta. Boil in salted water until al dente. Reserve half a cup of pasta water before draining.
- Cook the chicken. Season the cubes with salt, cumin, and pepper, then cook in olive oil over medium heat until browned through, 8 to 10 minutes.
- Toss and serve. Add everything back to the pot and cook 2 minutes, splashing in pasta water as it thickens. Top with cilantro and extra cheese.
Recipe Tips
- Roast the onion and garlic first. It adds a real depth of flavor you don’t get from raw. I do mine quickly on a dry cast-iron skillet or comal, but you can also roast them under the broiler or right over an open flame if that’s easier.
- Keep the pasta water nearby. The sauce thickens fast once it’s off the heat, so a splash of that starchy water brings it right back. I usually end up using most of the half cup.
- Add veggies if you want them. Sautéed onion, yellow or orange bell pepper, or mushrooms all work well stirred in at the end.
- Swap the protein. Chicken thighs stay juicier than breast, and shrimp is great here too. Add shrimp at the very end so it doesn’t overcook.
How to Store
- Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will soak up a lot of the sauce as it sits, so add a splash of cream or a little water when you reheat it.
- You can freeze this for up to 3 months, though the sauce comes back a little grainier than fresh. Thaw it in the fridge overnight and stir it well as it warms up.
Chipotle Chicken Pasta FAQs
It’s a solid medium. The cream cheese and heavy cream take a lot of the edge off a whole can of chipotles, but you’ll definitely feel it. Use half the can if you want it mild, or serve it with horchata or cucumber agua fresca to cool things down.
No, and I’ve never had theirs to copy it. Mine skips the asparagus and peas, uses cream cheese and Monterey Jack instead of parmesan, and the sauce starts with roasted onion and garlic. Same idea, different pasta.
Yes. You can make it up to 2 days in advance, and it keeps really well in the fridge. Reheat over medium heat until heated through, or in the microwave.
Creamy Chipotle Chicken Pasta
Ingredients
For the chipotle sauce
- ½ medium white onion, halved
- 2 cloves garlic, paper on
- 7 ounces chipotle peppers in adobo sauce
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- ½ cup shredded Monterey Jack cheese, plus more for topping if desired
- 2 tablespoons honey
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
For the pasta
- Water, as needed
- 16 ounces dry penne pasta
- 2 pounds boneless skinless chicken breast, diced into bite-sized cubes
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Chopped cilantro, for topping
Instructions
- Heat a cast-iron skillet or comal over high heat. Add the onion and garlic and dry roast, flipping every 30 seconds, until softened and charred on all sides.
- Peel the paper off the garlic and add it to a large blender along with the roasted onion, chipotle peppers, cream cheese, heavy cream, shredded cheese, honey, salt, cumin, and smoked paprika. Blend until smooth and set aside.
- Cook the pasta to al dente, according to package instructions. Reserve ½ cup of the pasta water and drain the rest.
- While the pasta is cooking, season the chicken on all sides with the kosher salt, cumin, and black pepper.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until browned and fully cooked through.
- Add the cooked pasta, chicken, and blended chipotle sauce back into the large pot and gently cook over medium heat for an additional 2 minutes. Add the reserved pasta water as it thickens.
- Garnish with chopped cilantro and extra shredded cheese. Serve immediately.
Notes
- Storing and reheating. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat over medium heat or in the microwave, adding a splash of cream or water since the pasta soaks up the sauce as it sits. It also freezes for up to 3 months, though the sauce comes back a little grainier.
- Adjust the spice. A whole can of chipotles lands at a medium heat once the cream cheese and heavy cream go in. For a milder sauce, start with half the can and taste before adding more.
- Heavy cream and cream cheese. To make this dish lighter, you can use half and half instead of heavy cream and reduced-fat cream cheese.
- Make it ahead. You can make the whole thing up to 2 days in advance. It keeps really well in the fridge and reheats without much fuss.
- Add veggies. Sauteed onion, yellow or orange bell pepper, mushrooms, or spinach all work well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
