Spicy Chicken Chipotle Pasta

5 from 1 vote

This decadent, creamy, spicy chicken chipotle pasta comes together for dinner in under 30 minutes. It’s the perfect weeknight meal to satisfy any comfort food craving!

Servings servings

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

2 servings fettuccine

Crispy Chicken

½ pound chicken breast split into 2 patties and pounded to ¼ inch thick
⅓ cup flour
1 teaspoon chipotle powder
½ teaspoon sea salt
¼ teaspoon black pepper
⅔ cup plain breadcrumbs
2 large eggs well beaten
Vegetable oil for frying

Chipotle Sauce

1 cup heavy cream
1 cup freshly shredded parmesan plus more for garnish
¼ cup chipotle puree see notes
2 pinches sea salt
½ medium lime juiced

US Customary - Metric

Instructions

First, bring a large pot of salted water to a boil. Once boiling, add the fettuccine and boil until al dente per the package instructions.
In the meantime, set up a station for breading the chicken with three separate containers: one for the beaten eggs, one for the breadcrumbs, and one for the flour. Then, whisk the chipotle powder, salt, and black pepper into the flour until evenly combined.
Coat the chicken in flour, egg, then breadcrumbs. Make sure to coat the chicken thoroughly in each, and let any excess egg drip off the chicken before transferring it to the breadcrumbs.
Heat a quarter inch of oil in a cast iron or other heavy bottomed pan over medium-high heat.
Once hot, fry the chicken until it's golden brown on both sides, about 2 to 3 minutes per side. Transfer the cooked chicken to a cutting board to rest. Cover with tented foil to keep warm.
Next, prepare the sauce. Start by heating the heavy cream in a large frying pan over medium-low heat until it's lightly steaming.
Then, stir in the shredded parmesan and chipotle puree until well combined.
Season the sauce with a pinch of salt and the fresh lime juice.
Once the pasta is cooked, drain and then stir the noodles into the sauce until well coated. Slice the crispy chicken, and serve on top of the pasta.
Garnish with freshly shredded parmesan, if desired.

Notes

Chipotle puree: You can easily make this at home with just a can of chipotle peppers in adobo and either a blender or food processor. Add the entire contents of the can to your blender or food processor and blend until smooth. And there you have it, chipotle puree!

Since this recipe won’t use all of your chipotle puree, you can store it in an airtight container in the fridge for up to 3 months and use it for recipes like this one over and over again.

Serving suggestions: This pasta goes great with a side of bread and dipping oils! It's our favorite way to enjoy it. But you can also serve it with a side salad, garlic bread, bruschetta, or crostini.

Storing leftovers: Store leftovers in airtight containers in the fridge for up to 1 week. We recommend storing the chicken and pasta in separate containers to maximize the crispiness of the leftover chicken, and make it easier to reheat the chicken in a way that will preserve the crispy texture.

Reheating leftovers: Reheat the pasta in the microwave for 1 to 2 minutes per serving, stirring halfway through. For reheating the chicken in an air fryer or in the oven, cook at 350 for 5 to 10 minutes. If you opt for reheating the chicken on the stove, heat a little oil in a pan over medium low and warm the chicken for about 5 minutes.

Author: Nicole and Alex

Calories: 1140kcal

Course: Dinner, Main Course

Cuisine: American, Fusion, Italian

Keyword: breadcrumbs, chicken breast, chipotle powder, chipotle puree, fettuccine, fine sea salt, heavy cream, lime, parmesan

Nutrition