This spicy Chipotle Chicken Pasta is something new I have been working on. My boyfriend is a chipotle freak! When we first started dating he didn’t like spicy at all. Being from Venezuela, they never really ate anything with heat. Being from Texas I love all the spicy things. Over the years I have introduced him to more and more spicy foods and now I think he may like spicy even more than me. He pours hot sauce on just about everything (even things he shouldn’t). The flavor of chipotle has become one of his favorite flavors and if he see my can of adobo chipotle peppers out he starts acting very sweet to me like I am about to give him a treat.
So here it is! A smash up of all his favorite things in one dish. Chipotle+pasta+cheese=happy boyfriend. Gluten free=happy girlfriend. Gluten Free Spicy Chipotle Chicken Pasta and we are both happy!
What ingredients are in this?
- chicken
- gluten free macaroni pasta. You can substitute with other small shape pastas (penne, bowtie, cavatappi)
- chipotle peppers in adobo sauce. This normally comes in a small can in the international section of the super market.
- red and yellow bell pepper
- garlic
- cream
- peas
- parmesan cheese
How to make Chipotle Chicken Pasta?
- Set oven to 350°F(180°C) heat.
- Bring a large pot of water to boil.
- Season chicken breasts with salt, pepper, paprika, and a squeeze of lemon. Drizzle olive oil on top.
- Bake chicken breasts for 35 minutes and the internal temperature reaches 165°F (75°C). When finished cooking, take out to rest while you make the sauce.
- While the chicken is baking, cook your pasta in the now boiling water. Undercook the pasta just a little by one minute as it will cook a little more later on.
- Once pasta is cooked, SAVE one cup of pasta water for later. Strain the pasta and set aside.
- Dice finely the red and yellow bell pepper and onion. Mince the garlic cloves. Remove seeds of adobo pepper and chop the pepper as finely as possible.
- In your large skillet, melt the butter.
- Cook bell peppers and onion until translucent and cooked down. About 8 minutes.
- Add garlic cloves for last minutes until fragrant.
- Add diced adobo pepper, 2 table spoons of adobo sauce, single cream, and pasta water.
- Let the sauce simmer for 3 minutes and thicken up.
- Dice up the rested chicken into bite sized pieces and put into the sauce.
- Add the pasta and frozen peas.
- Combine until pasta is coated with sauce and al dente.
- Serve immediately and top with parmesan.
How to store this pasta?
Once cooled, store in an airtight container in the refrigerator and enjoy within 3-4 days.
Leftover chipotle peppers can be store in the freezer individually and thawed as needed.
What to serve with Chipotle Chicken Pasta ?
- I normally eat this hearty meal by itself. however it would be great to break it up with a small side green salad.
- Try it vegetarian for Meatless Monday by excluding the chicken. Skip steps 3, 4 , and 13.
More La Disco Nap pasta recipes
Classic American Cold Pasta Salad
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Chipotle Pasta Gluten Free
Equipment
- 1 pot for boiling pasta
- 1 large and deep skillet
Ingredients
Chicken Ingredients
- 1 boneless and skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- 1 lemon
- 1 Tbsp olive oil
Pasta Ingredients
- 1 lb gluten free macaroni pasta other options: penne or bowtie
- 2 Tbsp butter
- 1 adobo pepper from can
- 2 Tbsp adobo sauce from can
- 1 red bell pepper
- 1 yellow bell pepper
- 3 garlic cloves
- 1 cup single cream
- 1 cup pasta water
- 1 cup small frozen peas
- parmesan cheese for topping
Instructions
- Set oven to 350°F(180°C) heat.
- Bring a large pot of water to boil.
- Season chicken breasts with salt, pepper, paprika, and a squeeze of lemon. Drizzle olive oil on top.
- Bake chicken breasts for 35 minutes and the internal temperature reaches 165°F (75°C). When finished cooking, take out to rest while you make the sauce.
- While the chicken is baking, cook your pasta in the now boiling water. Undercook the pasta just a little by one minute as it will cook a little more later on.
- Once pasta is cooked, SAVE one cup of pasta water for later. Strain the pasta and set aside.
- Dice finely the red and yellow bell pepper and onion. Mince the garlic cloves. Remove seeds of adobo pepper and chop the pepper as finely as possible.
- In your large skillet, melt the butter.
- Cook bell peppers and onion until translucent and cooked down. About 8 minutes.
- Add garlic cloves for last minutes until fragrant.
- Add diced adobo pepper, 2 table spoons of adobo sauce, single cream, and pasta water.
- Let the sauce simmer for 3 minutes and thicken up.
- Dice up the rested chicken into bite sized pieces and put into the sauce.
- Add the pasta and frozen peas.
- Combine until pasta is coated with sauce and al dente.
- Serve immediately and top with parmesan.
- Enjoy!
