One-Pot Smoky Chipotle Cheesy Chicken Pasta
A delicious and comforting meal that combines smoky chipotle flavors with creamy cheese, perfect for busy weeknights.
Ingredients
Pasta and Chicken
- 12 oz penne pasta (or other short pasta)
- 2 cups cooked chicken (shredded or diced)
Broth and Cream
- 3 cups chicken broth
- 1 cup heavy cream
Chipotle Flavoring
- 1–2 pieces chipotle peppers in adobo sauce (finely chopped) Adjust according to heat preference
- 1 tbsp adobo sauce (from the chipotle can)
Vegetables
- 1 small onion, chopped (optional)
- 3 cloves garlic, minced
Cheese
- 2 cups shredded cheddar cheese Can be substituted with Monterey Jack or pepper jack
Others
- 1 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil or butter over medium heat in a large pot or deep skillet.
- Add chopped onion and minced garlic; sauté until soft and fragrant.
Cooking
- Add cooked chicken and chopped chipotle peppers with adobo sauce. Stir to coat the chicken well.
- Pour in chicken broth and heavy cream, then stir to combine all ingredients.
- Add the uncooked pasta. Stir, bring to a gentle simmer, and cover the pot.
- Cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
- Reduce heat to low. Add shredded cheese and stir until melted and creamy.
- Taste and adjust flavor with salt, pepper, or extra adobo sauce if needed.
- Let the pasta sit for 2–3 minutes to thicken slightly before serving.
Notes
Serve warm, garnished with fresh cilantro or green onions if desired. Pairs well with a simple green salad or crusty bread. To store leftovers, cool completely and transfer to an airtight container. Refrigerate for up to 3–4 days.