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A skillet full of spicy chicken chipotle pasta.
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Spicy Chicken Chipotle Pasta

This spicy chicken chipotle pasta is made with tons of veggies and a creamy chipotle cheese sauce for an easy weeknight dinner that's decadent and completely irresistible. 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Keyword: spicy chicken chipotle pasta
Servings: 6 servings
Calories: 888kcal
Author: Kasey Schwartz


  • 1 Large pot
  • 1 large skillet


  • 1 pound penne pasta
  • 4 Tablespoons butter
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 pound asparagus, chopped
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 pound chicken breast, cut into cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup honey
  • 2 Tablespoons Tabasco chipotle sauce
  • 2 cups heavy cream
  • 1 1/2 cups grated parmesan cheese
  • 1/4 cup chopped cilantro


  • Bring a large pot of water to a boil and cook your pasta one minute less than the package directions. You want it to be a little firm. Drain the pasta and set aside.
    1 pound penne pasta
  • Add the butter to a large skillet and melt over medium-high heat.
    4 Tablespoons butter
  • Add the sliced peppers, chopped asparagus, and onions to the skillet and cook for about 8 minutes to soften the veggies. Be sure to stir the mix occasionally so the veggies cook evenly.
    1 red bell pepper, sliced, 1 orange bell pepper, sliced, 1 pound asparagus, chopped, 1/2 cup chopped onion
  • Add the garlic to the skillet and cook for another minute.
    1 Tablespoon minced garlic
  • Remove the veggies from the skillet and set aside.
  • Add the chopped chicken to the pan that the veggies were cooked in and sprinkle it with the salt and pepper. Cook the chicken for about 10 minutes, stirring occasionally to cook all sides of the chicken. You want the outside of the chicken pieces to be nice and brown.
    1 pound chicken breast, cut into cubes, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
  • Add the honey to the skillet and stir it into the chicken. Add the cooked veggies back to the skillet and mix.
    1/4 cup honey
  • Stir in the chipotle sauce, heavy cream, and parmesan. Bring the sauce to a simmer and then cook for 2 minutes.
    2 Tablespoons Tabasco chipotle sauce, 2 cups heavy cream, 1 1/2 cups grated parmesan cheese
  • Add the pasta to the skillet and toss it in the sauce and veggies. Cook the mix for another 1-2 minutes then divide between bowls. Sprinkle each bowl with some chopped cilantro and then enjoy!
    1/4 cup chopped cilantro


If you can’t find tabasco chipotle sauce, use a can of chipotle peppers in adobo sauce. Scoop the sauce out of the can and save the peppers for a different recipe.


Serving: 1serving | Calories: 888kcal | Carbohydrates: 81g | Protein: 38g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 925mg | Potassium: 862mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3505IU | Vitamin C: 61mg | Calcium: 322mg | Iron: 3mg