Description
A delicious and creamy pasta dish with a spicy kick from chipotle peppers, perfect for weeknight dinners.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (7 oz) chipotle peppers in adobo sauce, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and no longer pink in the center.
- Stir in minced garlic and cook for 1-2 minutes until it becomes fragrant.
- Add chopped chipotle peppers and sauté for another minute.
- Pour in heavy cream, season with salt and pepper, and stir to combine. Allow the sauce to simmer for 3-5 minutes until it thickens.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.
- Serve with chopped parsley and grated Parmesan cheese if desired.
Notes
For added flavor, marinate the chicken in lime juice and spices before cooking. Adjust the spiciness by using fewer chipotle peppers or omitting them if you prefer a milder dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg