Spicy Chicken Chipotle Pasta
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This decadent, creamy, spicy chicken chipotle pasta comes together for dinner in under 30 minutes. It’s the perfect weeknight meal to satisfy any comfort food craving (just like our creamy chorizo pasta and spicy cashew pasta with crispy chicken)!
Crispy chicken and pasta smothered in a spicy, smokey chipotle sauce? Yum. Nicole is constantly experimenting with new fun and creative pasta recipes. While we like to make just about any type of recipe, and we’re always looking for new ingredients and cuisines to try, pasta is Nicole’s go to. And for good reason.
If you love fun pasta dishes, you’ll love this recipe. I also highly recommend you check out our other unique pasta recipes like tikka masala pasta and eggless spaghetti carbonara.
What To Expect
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Why We Love This Recipe
I love that this pasta comes together in under 30 minutes and feels like something I would get out at a fancy restaurant. The spicy and smokey cream sauce goes so well with the crispy chicken.
– Alex
Key Ingredients
- Breaded chicken – We make a crispy pan fried chicken breast that we learned from Joanna Gaines’ Magnolia Table cookbook. This requires a simple breading of flour (with some added salt, pepper, and chipotle powder), eggs, and breadcrumbs.
- Pasta – We love to use fettuccine for creamy pastas like this one, since the thick noodles can carry the sauce well. But you can use any long noodle you like for this recipe – spaghetti, linguine, or even pappardelle would work great!
- Chipotle puree – We recommend making this from scratch with just a can of chipotle peppers in adobo and either a blender or food processor. Add the entire contents of the can to your blender or food processor and blend until smooth. And there you have it, chipotle puree!
Since this recipe won’t use all of your chipotle puree, you can store it in an airtight container in the fridge for up to 3 months. And then make this pasta over and over again 🙂 or check our our other recipes that use chipotle puree like our southwest seafood pasta.
See the recipe card for full information on ingredients and quantities.
How To Make Chipotle Chicken Pasta
- Boil the pasta: Boil the fettuccine in a large pot of salted water until al dente, then drain and set aside.
- Dredge the chicken: Season the flour with chipotle powder, salt, and black pepper. Then, coat the chicken in the seasoned flour, then egg, then breadcrumbs. Make sure to coat the chicken thoroughly in each, and let any excess egg drip off the chicken before transferring it to the breadcrumbs.
- Fry the chicken: Heat about a quarter inch of oil in a cast iron or other heavy bottomed pan over medium-high heat. Once hot, fry the chicken until it’s golden brown on both sides. Transfer to a cutting board to rest and cover with a foil tent to keep warm.
- Make the sauce: Heat the heavy cream in a large frying pan over medium-low. Once it’s lightly steaming (this will only take a minute or two), stir in the shredded parmesan and chipotle puree until combined. Season with a pinch of salt and fresh lime juice.
- Combine and serve: Add the pasta to the sauce and stir well until the noodles are evenly coated. Slice the crispy chicken, then serve the pasta topped with chicken and an optional garnish of freshly shredded parmesan cheese.
Expert Tips
Spicy Chicken Chipotle Pasta FAQs
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Tell us what you think!
We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex
Spicy Chicken Chipotle Pasta Recipe
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Ingredients
- 8 ounces fettuccine
Crispy Chicken
- ½ pound chicken breast split into 2 patties and pounded to ¼ inch thick
- ⅓ cup flour
- 1 teaspoon chipotle powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup plain breadcrumbs
- 1 large egg well beaten
- Vegetable oil for frying
Chipotle Sauce
- 1 cup heavy cream
- 1 cup freshly shredded parmesan plus more for garnish
- ¼ cup chipotle puree see notes
- 2 pinches sea salt
- ½ medium lime juiced
Instructions
- First, bring a large pot of salted water to a boil. Once boiling, add the fettuccine and boil until al dente per the package instructions.
- In the meantime, set up a station for breading the chicken with three separate containers: one for the beaten eggs, one for the breadcrumbs, and one for the flour. Then, whisk the chipotle powder, salt, and black pepper into the flour until evenly combined.
- Coat the chicken in flour, egg, then breadcrumbs. Make sure to coat the chicken thoroughly in each, and let any excess egg drip off the chicken before transferring it to the breadcrumbs.
- Heat a quarter inch of oil in a cast iron or other heavy bottomed pan over medium-high heat. Once hot, fry the chicken until it's golden brown on both sides, about 2 to 3 minutes per side. Transfer the cooked chicken to a cutting board to rest. Cover with tented foil to keep warm.
- Next, prepare the sauce. Start by heating the heavy cream in a large frying pan over medium-low heat until it's lightly steaming.
- Then, stir in the shredded parmesan and chipotle puree until well combined.
- Season the sauce with a pinch of salt and the fresh lime juice.
- Once the pasta is cooked, drain and then stir the noodles into the sauce until well coated. Slice the crispy chicken, and serve on top of the pasta.
- Garnish with freshly shredded parmesan, if desired.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
I love this pasta and I love that it can be made in under 30 minutes. The crispy chicken just makes for such a good topping, and the spicy, smoky chipotle is a really fun sauce.