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Creamy Chipotle Chicken Pasta

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Ingredients

Warning0 allergens identified

Creamy Chipotle Chicken Pasta

Chicken

1 chicken breast

2 teaspoons butter

1 tsp salt

½ tsp black pepper

1 tsp chili powder

2 teaspoons paprika

½ tsp turmeric

½ tsp curry powder

½ tsp ground cumin

2 teaspoons garlic powder

1 chipotle pepper in adobo

Sauce

1 tbsp olive oil

1 chipotle pepper in adobo

1 tsp paprika

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

¾ cup heavy cream

⅓ cup reserved pasta water

1 cup cheddar cheese

Pasta

5 ounces rigatoni

Instructions

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Instructions

Bring salted water to a boil and cook the pasta until al dente. Reserve 100 ml of the pasta water and set aside.

Season the chicken with salt, pepper, chili, paprika, turmeric, curry, cumin, and garlic powder. Heat 10 g of butter in a pan and sear the chicken for 2–3 minutes per side until golden. Add one finely chopped chipotle (dissolved in a bit of water) on top while cooking. Once lightly seared but not fully cooked through, transfer the chicken to a closed container to rest and finish cooking in its own steam, this keeps it juicy and tender.

In the same pan, add olive oil (or butter) and another finely chopped chipotle. Add paprika, garlic, salt, and pepper. Sauté for a few seconds until fragrant. Pour in the heavy cream and reserved pasta water. Stir in the cheddar cheese until melted and creamy.

Add the cooked pasta to the sauce and toss until fully coated. Slice the chicken into strips and place it on top of the creamy pasta. Garnish with extra cheese or parsley if desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Temper Your Chipotle Peppers 🌶️
Blend chipotle peppers with a splash of the reserved pasta water before adding to the cream sauce to distribute the smoky heat evenly and prevent harsh spice concentration in any single bite.
Use Pasta Water as Liquid Gold 💧
Reserve at least 1 cup of starchy pasta water before draining—this emulsifier helps the cream sauce cling to the rigatoni and creates a silky, cohesive coating without needing extra cream.
Bloom Your Spices in Butter 🧈
Toast the ground cumin, curry powder, turmeric, and paprika in melted butter for 30 seconds before adding cream to unlock their aromatic compounds and deepen the overall flavor complexity.
Cook Chicken Breasts to Exact Doneness ⏱️
Pound chicken to even thickness and cook to 165°F internal temperature—slicing against the grain right before adding to the sauce ensures tender pieces that won't toughen when reheated in the hot cream.
Finish with Fresh Cheddar Off Heat 🧀
Remove the pan from heat before stirring in cheddar cheese to prevent it from becoming grainy or separating—the residual heat will melt it perfectly into a smooth, luxurious sauce.