Chipotle Chicken Pasta Recipe | Affordable & Less Than 30 Minutes

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Mix the diced chicken with the olive oil, onion powder, garlic powder, smoked paprika, salt and pepper.
2. Sear the chicken in a pan over medium-high heat with olive oil for 3-4 minutes per side until golden and cooked through.
3. Rest the chicken for 5 minutes, then dice it and put it in a clean bowl with the lemon juice and honey. Mix and set aside.
4. Boil the pasta in salted water for 1 minute less than the packet says, then drain.
5. In the same pan over medium-high heat, add a splash of olive oil and sauté the onion and bell pepper for 3-4 minutes.
6. Add the butter and garlic and cook for 1 minute.
7. Add the white wine or stock and cook for 1 minute to deglaze the pan.
8. Add the cream, chipotle in adobo, sweet paprika, salt and pepper. Bring to a simmer, reduce to low and cook for 6-7 minutes until reduced and thickened.
9. Add the cooked chicken, frozen peas and Parmesan to taste, and check the seasoning.
10. Add the pasta and toss for 1 minute until combined. Remove from the heat.
11. Serve in bowls, topped with parsley, Parmesan and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseLemonCreamBell pepperParmesan cheeseChicken breast