Chipotle Chicken Pasta makes a quick and easy one-pot weeknight meal. With tender chicken, black beans, corn, fire-roasted tomatoes, and green chilis. In a smoky, spicy, creamy chipotle sauce.
I just love one-pot meals. Because most of the time my kitchen is an absolute disaster. Dirty pots and pans everywhere! It can be hard to keep a clean kitchen when you feed a husband and 2 kids, 3 meals a day. So I love one-pot and one-pan meals.
And I recently discovered my love for chipotle chilis. They have the best smoky/spicy flavor. And if you need to use up the rest of your can of chipotle chilis check out my Creamy Chipotle Chicken Soup (Instant Pot) recipe.
Ingredients
How to Make Chipotle Chicken Pasta
Cook the Chicken
Cook the chicken in a dutch oven or large pot. I like to use chicken thighs because I think they turn out more tender and have more flavor. But chicken breasts can also be used.
Once cooked, set the chicken aside on a clean plate.
Cook the Pasta
Cook the pasta with chicken stock or broth and half and half or cream. Feel free to use a dairy-free option if desired.
Cook the pasta until al dente. Which means it is cooked but still firm to bite.
Chipotle Sauce
Add chipotles, garlic, salt, and 3-4 tbsp of half and half or cream to a small food processor. Pulse until smooth.
If you don’t have a food processor you can finely mince the garlic and chipotles and combine them with the noodles once cooked.
Add more chipotles for a spicier pasta or reduce the amount for less heat.
Assemble
Add back in your chicken, black beans, corn, tomatoes, and green chilis. Stir it all together and heat everything for a couple of minutes then serve.
Storage
Store leftovers in an airtight container in the refrigerator for 4-5 days. The pasta makes great leftovers!
Products
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
More Quick Meal Ideas
- Chicken Taco Stuffed Sweet Potatoes
- Asian Pork Burger
- Chicken Noodle Bowl with Tahini Sauce
- Sheet Pan Pineapple Shrimp Tacos with Creamy Avocado Cilantro Sauce
Chipotle Chicken Pasta
Equipment
- dutch oven or large pot
- small food processor (optional)
Ingredients
- 1½ pounds boneless, skinless chicken thighs bite-sized cubes
- 2 tbsp avocado or olive oil
- ½ tsp salt
- ½ tsp pepper
- 12 ounces farfalle pasta or similar pasta
- 1 can black beans drained
- 1 can corn drained
- 1 can fire-roasted tomatoes
- 1 can green chilis
- 3 chipotle chilis (canned)
- 1 clove garlic
- ¼ tsp salt
- 1 cup half and half or heavy cream plus 3-4 tbsp
- 3 cups chicken stock or broth
Instructions
- Heat dutch oven on medium-high heat. Once heated, add oil and chicken. Sprinkle chicken with salt and pepper. Cook, stirring often until cooked through (5-7 minutes).Place chicken on a clean plate and set aside.
- Add broth, cream, and pasta to the pot. Cook on medium-high heat stirring frequently until pasta is cooked to al dente.
- Meanwhile, prepare the sauce. To a small food processor, add chilis, garlic, salt, and 3-4 tbsp half and half or cream. Pulse until smooth.
- Once pasta is cooked, stir in the sauce. Add in the chicken, black beans, corn, tomatoes, and green chilis. Cook on low until heated. Serve.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Wow this looks great and so simple! Would love to give this a try at some point. DIshes like this is great for making a big batch to then enjoy all week. Thanks for sharing!
Matthew thank you. Yes, this dish makes a big batch that’s perfect to eat throughout the week!
This looks like a fantastic family meal thats easy to make and a great non-processed option for dinner!
Thanks Damian, it’s a super easy meal that the whole family will love!