There’s something about creamy, smoky pasta that just hits different on a weeknight. Spicy Chicken Chipotle Pasta Copycat brings all that restaurant magic right to your kitchentender bites of chicken, silky sauce with a little kick, and penne that soaks it all up.
I first started playing with chipotle peppers back in 2019 after a farmers’ market trip in Austin left me with a bag I didn’t know what to do with. One taste of that smoky heat folded into cream, and I was hookedI’ve tested this one probably fifteen times since then. The trick is blending the adobo sauce right into the cream so the spice doesn’t just sit on top, it becomes part of every creamy bite.
Yesica Andrews
Spicy Chicken Chipotle Pasta Copycat Recipe Made Easy
Enjoy a flavorful and creamy Spicy Chicken Chipotle Pasta Copycat that delivers a perfect balance of smoky heat and savory goodness. This dish features tender honey-glazed chicken, vibrant veggies, and a luscious chipotle parmesan cream sauce, making it a delightful family favorite any night of the week.
Warm a large skillet over medium heat and season the chicken breasts with salt and pepper.
Pour avocado oil into the pan, add the chicken breasts and cook each side for 6 to 7 minutes until nicely browned and fully cooked.
In the final minute, brush honey over the chicken and flip once to coat both sides with a glaze.
Remove the chicken from the skillet, slice thinly, and set aside.
Cook the penne pasta in a large pot of boiling water according to the package instructions, reserving half a cup of pasta water before draining.
Return to the skillet and melt butter with olive oil, then cook onions for about 3 to 4 minutes until they start to soften and caramelize slightly.
Add sliced bell peppers and asparagus, sauté for 3 to 4 more minutes to retain some crunch.
Mix in the peas and cook for an additional minute or two.
Blend the heavy cream, chipotle peppers in adobo, paprika, cayenne pepper if using, and parmesan cheese until creamy and smooth.
Pour the chipotle cream sauce into the skillet with vegetables along with the reserved pasta water, stir and simmer for 2 to 3 minutes until sauce thickens slightly.
Season the sauce with salt and pepper according to your taste.
Combine the cooked pasta and sliced chicken into the skillet, stirring carefully to coat all ingredients evenly with the sauce.
Let everything simmer together for one more minute to blend the flavors.
Garnish with freshly chopped cilantro or parsley and additional shaved parmesan.
Serve immediately while warm and enjoy your spicy, creamy chicken chipotle pasta.
Notes
Feel free to add extra veggies like broccoli or cauliflower for more texture and nutrition. You can swap penne pasta with elbow or linguine according to your preference. Store leftovers in an airtight glass container in the fridge for up to 48 hours.
Why You’ll Love This Spicy Chicken Chipotle Pasta Copycat
This one’s got everything you want on a busy weeknightcreamy, smoky, just spicy enough, and ready in about 30 minutes. The honey-glazed chicken adds a touch of sweetness that plays beautifully against the chipotle heat, and blending the adobo sauce right into the heavy cream means every bite is silky and bold.
Restaurant flavor at home: You get that indulgent, craveable taste without leaving your kitchen or spending a fortune on takeout.
Customizable heat: Start with less chipotle peppers in adobo sauce and add more as you goyou’re in control.
Veggie-packed: Bell peppers, asparagus, and peas bring color, crunch, and a little extra goodness to every forkful.
Flexible and forgiving: Swap the penne for elbow or linguine, toss in broccoli if asparagus isn’t your thing, and adjust the spice to suit your family.
Key Ingredients You’ll Need
You probably have most of these already, and anything you don’t can be found in the regular aisles at your grocery store. I always keep chipotle peppers in adobo sauce in my pantrythey’re smoky, spicy, and last forever once opened in the fridge.
Boneless skinless chicken breasts: These cook fast and slice beautifully. Chicken thighs work great too if you prefer darker meat.
Honey: A quick drizzle while the chicken finishes gives it a sticky, caramelized glaze that balances the spice.
Penne pasta: The ridges grab onto that creamy sauce. Follow the box directions and save some pasta waterit’s your secret weapon for silky texture.
Bell peppers, asparagus, and peas: Fresh, colorful, and they cook in minutes. If asparagus isn’t your favorite, broccoli fits right in.
Chipotle peppers in adobo sauce: This is where the magic happens. Start with 2 tablespoons and taste as you go.
Heavy cream and parmesan cheese: Blended together, they create that rich, restaurant-style sauce that clings to everything.
How to Make Spicy Chicken Chipotle Pasta Copycat
The process is simple: cook your protein, boil your pasta, sauté your veggies, blend your sauce, then toss it all together. I like to use the same skillet for the chicken and vegetablesit saves cleanup and adds flavor from those browned bits.
Step
What to Do
Time
1. Cook Chicken
Season chicken breasts, cook in avocado oil 6-7 min per side, glaze with honey, slice into strips
15 min
2. Boil Pasta
Cook penne per package directions, save 1/2 cup pasta water, drain
10 min
3. Sauté Veggies
In same skillet, cook onion, bell peppers, asparagus, and peas in butter and oil until tender
6-8 min
4. Blend Sauce
Combine heavy cream, chipotle peppers, paprika, cayenne, and parmesan in blender until smooth
2 min
5. Combine
Pour sauce into skillet with veggies, add pasta and chicken, toss and simmer 1-2 min
3 min
6. Serve
Garnish with fresh parsley or cilantro and shaved parmesan
1 min
Pro Tip: Don’t skip the pasta water. A splash of it helps the sauce cling to the noodles and keeps everything creamy, not clumpy.
Swaps and Tweaks to Make It Yours
One of my favorite things about this dish is how adaptable it is. You can dial the heat up or down, swap proteins, or load it up with whatever vegetables you have on hand. I’ve made this with leftover rotisserie chicken on nights when I didn’t feel like cooking from scratch, and it still tastes amazing.
Ingredient
Easy Swap
Boneless skinless chicken breasts
Chicken thighs, rotisserie chicken, or skip for a veggie-only version
Penne pasta
Elbow, rigatoni, linguine, or gluten-free pasta
Asparagus
Broccoli florets, zucchini, or green beans
Chipotle peppers in adobo
Start with 1 tbsp for mild heat, go up to 3 for extra kick
Heavy cream
Half-and-half works, but sauce will be thinner
Honey
Simple sugar or maple syrup
Serving and Storage Tips
Serve this hot, straight from the skillet, with extra shaved parmesan and a sprinkle of fresh cilantro or parsley on top. It’s hearty enough to stand alone, but if you want to round out the meal, a simple side salad or garlic bread works beautifully.
Leftovers keep well in an airtight containerpreferably glassin the fridge for up to 48 hours. The sauce thickens as it cools, so when you reheat, add a splash of water or cream to loosen it back up. I like to reheat gently on the stovetop over low heat, stirring often, so the pasta doesn’t dry out.
Note: The flavors deepen overnight, so don’t be surprised if your leftovers taste even better the next day.
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FAQs (Spicy Chicken Chipotle Pasta Copycat)
Can I make this recipe less spicy?
Absolutely! Start with half the chipotle peppers called for in the recipe. You can also remove the seeds from the peppers before adding them, as that’s where most of the heat comes from. Taste as you go and add more if needed.
What type of pasta works best for this dish?
Penne pasta is ideal because its tube shape holds the creamy chipotle sauce perfectly. Rigatoni or fusilli also work well since their ridges grab onto the sauce. Avoid thin pasta like angel hair as it won’t support the rich, chunky sauce.
Can I substitute the chicken with another protein?
Yes! Shrimp works beautifully and cooks much faster – just 2-3 minutes per side. Turkey breast or even firm tofu are great alternatives too. Just adjust cooking times accordingly and season well before cooking.
How long does this meal keep in the refrigerator?
This dish stays fresh for up to 4 days in the fridge when stored in airtight containers. The flavors actually improve overnight! Reheat gently on the stovetop with a splash of milk or chicken broth to restore the creamy texture.
What can I use if I can’t find chipotle peppers in adobo?
Try chipotle powder mixed with a bit of tomato paste and honey for sweetness. Start with 1 teaspoon powder per pepper called for. Smoked paprika with cayenne pepper and a touch of molasses also creates similar smoky heat.
This Spicy Chicken Chipotle Pasta Copycat comes together in about thirty minutes and delivers that smoky, creamy, restaurant-worthy flavor you’ve been craving. The chipotle heat balanced with honey-glazed chicken makes every bite feel like a little indulgence. You’ll love how the sauce clings to the penne, how the veggies add color and crunch, and how good your kitchen smells while it all simmers together.
If you want to stretch this dish, toss in extra bell peppers or zucchiniwhatever’s sitting in your crisper drawer works beautifully. A trick I learned from my mom’s kitchen: always save that pasta water, it’s like liquid gold for bringing sauces back to life. Leftovers reheat gently on the stovetop with a splash of cream or even a little chicken broth, and honestly, the flavors get even deeper the next day.
I’d love to know how this one turns out in your kitchendid you dial up the heat or keep it mild for the kids? Snap a photo and tag me, or just let me know in the comments what you thought. Save this recipe for your next weeknight dinner or share it with a friend who loves a little smoky spice. Here’s to cozy meals that taste like you spent way more time than you actually did.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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