Smoky Chipotle Cheesy Chicken Pasta (One Pot)
A creamy, smoky one-pot chicken pasta with cheddar and a gentle chipotle kick, ready in about 25 minutes.
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.
Notes
Refrigerate leftovers up to 4 days in an airtight container, or freeze for up to 2 months. Reheat gently with a splash of broth or milk to loosen the sauce. Swap the chicken for ground turkey, use pepper jack instead of cheddar, or reduce the chipotle for a milder version.
