Chipotle Chicken Pasta
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.
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Servings: 6 people
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.