Some nights I look at the clock, look at the fridge, and just want one pot to handle dinner from start to finish. This is one of those meals. It’s creamy, it’s got a little kick from the chipotle, and it comes together while everything else in the kitchen stays pretty much untouched. If you’ve got leftover chicken sitting around from earlier in the week, this is exactly the kind of dinner that puts it to good use.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Dinner
There’s a lot to like here, but the biggest win is honestly the cleanup. Everything cooks in one pot, so there’s no juggling a pasta pot and a sauce pan and a chicken skillet all at once.
The chipotle peppers give the sauce a smoky warmth without making it overwhelming, especially if you start with just one pepper and taste as you go. Cheddar melts into the broth and cream to make a sauce that clings to every piece of pasta. It’s the kind of dinner that reheats well, too, which matters a lot on the nights I’m cooking for more than just tonight.
If your family already loves a creamy pasta bake, this one leans a little bolder, and it’s a nice change of pace from something like <a href=”https://dinnerdreamy.com/creamy-garlic-parmesan-chicken-pasta/”>creamy garlic parmesan chicken pasta</a> when you want a bit more heat on the table.
Ingredients
- 12 oz penne pasta (or another short, ridged shape)
- 2 cups cooked chicken, shredded or diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 small onion, chopped (optional)
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
Rotisserie chicken works great here if you’re short on time. And freshly shredded cheddar melts a lot smoother than the bagged pre-shredded kind — worth the extra minute if you have it.
Step-by-Step Instructions
Sauté the onion and garlic. Heat the olive oil or butter in a large deep skillet or Dutch oven over medium heat. Add the onion, if using, and the garlic. Cook for 2–3 minutes, until the onion turns soft and the garlic smells fragrant.
Add the chicken and chipotle. Stir in the cooked chicken along with the chopped chipotle peppers and the tablespoon of adobo sauce. Give it a good stir so the chicken picks up that smoky color.
Pour in the broth and cream. Add the chicken broth and heavy cream, then scrape the bottom of the pan a little as you stir. Those browned bits carry a lot of flavor.
Add the pasta. Bring everything to a gentle simmer, then stir in the uncooked pasta. Cover and cook for 10–12 minutes, stirring every couple of minutes so the pasta doesn’t stick. It should be tender and most of the liquid should be soaked up by the end.
Melt in the cheese. Lower the heat and stir in the shredded cheddar a handful at a time. The sauce should look glossy and coat the back of a spoon once the cheese is fully melted.
Taste and finish. Season with salt and pepper, and add a little more adobo sauce if you want more smokiness. Let the pot sit off the heat for 2–3 minutes — the sauce thickens up nicely in that short rest.
A note from my own kitchen: the sauce always looks a touch thin right when the cheese first melts in, but it firms up fast once it’s off the burner. If it ever gets too thick after sitting, a splash of extra broth loosens it right back up.
What to Serve With It
A simple green salad with a squeeze of lime is a nice, cool contrast to all that smoky cream sauce. Warm crusty bread is good for scraping the pot clean, and steamed broccoli or a quick black bean side rounds things out if you want something a little more filling on the plate.
Variations
If you like a milder dinner, cut back to half a chipotle pepper or swap it for a spoonful of smoked paprika instead. Pepper jack or Monterey Jack can stand in for the cheddar if you want a different melt. Ground turkey works in place of the chicken, and gluten-free short pasta is an easy swap too — just keep an eye on it since some brands soften faster than regular pasta.
For another bold, saucy weeknight option, <a href=”https://dinnerdreamy.com/cowboy-butter-chicken-pasta/”>cowboy butter chicken pasta</a> is worth keeping in the rotation alongside this one.
Storage
Let leftovers cool before moving them to an airtight container. They’ll keep in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 2 months, though the sauce can turn a little grainy once thawed since it’s cream-based.
To reheat, warm it gently on the stove or in the microwave with a splash of broth or milk stirred in — the sauce tightens up quite a bit once it’s chilled, so that extra liquid brings it back to life.
Frequently Asked Questions
Can I use raw chicken instead of already-cooked?
Yes. Dice it small and cook it through in the pot with the onion and garlic before adding the chipotle and liquids.
What if I don’t have chipotle peppers in adobo?
Smoked paprika or a dash of liquid smoke plus a little hot sauce gets you close to the same flavor.
Why is my sauce grainy instead of smooth?
This usually happens with low-fat cheese or cream. Stick with full-fat versions for a silky sauce that doesn’t break.
Can I double this recipe?
Yes, though you may want a bigger pot and a few extra minutes for the pasta to cook through evenly.
How do I know when the pasta is done?
It should be tender but still hold its shape, and most of the broth should be absorbed into the sauce.
Is this good for meal prep?
It holds up well in the fridge for a few days, which makes it a solid option for lunches through the week.
Can I make it vegetarian?
Swap the chicken for roasted mushrooms or chickpeas and use vegetable broth in place of the chicken broth.
Warm Closing
This is one I come back to when I want dinner to feel a little different without much extra effort. If you make it, I hope it becomes one of those easy go-to nights in your kitchen too.
Smoky Chipotle Cheesy Chicken Pasta (One Pot)
Equipment
- Large Deep Skillet or Dutch Oven
- Wooden spoon
- Measuring cups
Ingredients
- 12 oz penne pasta or another short pasta shape
- 2 cup cooked chicken shredded or diced
- 3 cup chicken broth
- 1 cup heavy cream
- 1-2 chipotle peppers in adobo sauce finely chopped
- 1 tbsp adobo sauce from the chipotle can
- 1 small onion chopped, optional
- 3 garlic cloves minced
- 2 cup shredded cheddar cheese
- 1 tbsp olive oil or butter
- salt and pepper to taste
Instructions
- Heat olive oil or butter in a large deep skillet or Dutch oven over medium heat. Add chopped onion (if using) and minced garlic; sauté for 2–3 minutes until the onion is soft and the garlic is fragrant.
- Stir in the cooked chicken along with the chopped chipotle peppers and the tablespoon of adobo sauce, coating the chicken well.
- Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer, then add the uncooked pasta. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in the shredded cheddar cheese, a handful at a time, until fully melted and creamy.
- Taste and season with salt, pepper, and extra adobo sauce if desired.
- Let the pot sit off the heat for 2–3 minutes to thicken slightly before serving.
