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Creamy chipotle chicken pasta simmering in a cast iron skillet with golden chicken cutlets, bell peppers, and fresh cilantro

Creamy Chipotle Chicken Pasta

This viral 30-minute creamy chipotle chicken pasta features golden-seared, spice-rubbed halal chicken cutlets served over tender penne pasta cloaked in a velvety, smoky garlic chipotle cream sauce. Finished with sautéed sweet bell peppers, freshly grated parmesan cheese, fresh cilantro, and a squeeze of lime juice for an unforgettable weeknight skillet dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: Mexican-Italian Fusion, Skillet Dinners, Weeknight Dinners
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Pan-Seared Halal Chicken Cutlets
  • 1.25 lbs 560g halal chicken breasts (sliced horizontally into thin cutlets)
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
Pasta & Aromatics
  • 10 oz 280g penne rigate pasta (cooked al dente, reserve 1/2 cup pasta water)
  • 1 large red bell pepper cored and thinly sliced
  • 1 medium yellow onion thinly sliced
  • 4 cloves fresh garlic finely minced
  • 1 tbsp unsalted butter
Velvety Smoky Chipotle Cream Sauce
  • 2 to 3 whole chipotle peppers in adobo sauce finely minced, plus 1 tbsp adobo sauce
  • 1 cup 240ml heavy whipping cream
  • 1/2 cup 120ml low-sodium chicken bone broth
  • 3/4 cup 75g Parmigiano-Reggiano cheese (freshly grated)
  • 1.5 tbsp fresh lime juice about 1/2 lime
  • 1/3 cup fresh cilantro leaves roughly chopped
  • Extra lime wedges and shaved parmesan for serving

Method
 

Step-by-Step Skillet Method
  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the penne rigate according to package directions until al dente (about 10 minutes). Before draining, ladle out and reserve 1/2 cup of starchy pasta water. Drain pasta and set aside.
  2. Season and sear chicken: Pat chicken cutlets dry with paper towels. Season both sides evenly with chili powder, cumin, garlic powder, smoked paprika, sea salt, and black pepper. Heat 1.5 tablespoons of olive oil in a large deep cast-iron skillet over medium-high heat.
  3. Add the seasoned chicken cutlets in a single layer and sear for 4 to 5 minutes per side until golden brown, caramelized, and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a clean cutting board and tent loosely with foil to rest.
  4. Sauté vegetables: In the same skillet over medium heat, melt 1 tablespoon of butter. Add the sliced red bell peppers and onions. Sauté for 4 to 5 minutes until tender-crisp and lightly caramelized along the edges. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Simmer the smoky chipotle sauce: Stir in the minced chipotle peppers and adobo sauce, stirring constantly for 30 seconds. Pour in chicken bone broth to deglaze the flavorful browned bits from the bottom of the pan, followed by the heavy cream.
  6. Bring sauce to a gentle simmer for 3 minutes until slightly thickened. Reduce heat to low and whisk in freshly grated Parmigiano-Reggiano cheese and fresh lime juice until silky and glossy.
  7. Toss pasta and assemble: Add the drained penne pasta to the skillet, tossing gently until every noodle is generously coated in the velvety orange sauce. If the sauce is too thick, splash in 2 to 3 tablespoons of reserved pasta water until glossy.
  8. Slice the rested chicken cutlets against the grain into thick ribbons. Arrange the sliced chicken on top of the pasta, garnish with fresh chopped cilantro, extra shaved parmesan, and lime wedges. Serve piping hot directly from the skillet.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 42gFat: 21gSaturated Fat: 10gCholesterol: 115mgSodium: 620mgPotassium: 780mgFiber: 3.5gSugar: 4gVitamin A: 1250IUVitamin C: 45mgCalcium: 220mgIron: 3.1mg

Notes

Heat Level Control: 2 chipotle peppers provide a pleasant medium warmth with rich smokiness. For mild heat, use 1 chipotle pepper seeded. For a bold spicy kick, use 3 full chipotle peppers with extra adobo sauce. This meal reheats wonderfully with a splash of milk or broth on the stovetop.

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