There’s something about smoky, creamy pasta that just hits different on a weeknight. Spicy Chicken Chipotle Pasta Copycat brings that restaurant-level comfort right to your tableno reservations, no overpriced check, just tender chicken and a sauce that makes everyone stop talking mid-bite.
I tested this back in spring of 2019 after a reader asked how to get that smoky-sweet balance without buying a dozen specialty ingredients. Turns out, chipotles in adobo do most of the heavy liftingthey add heat and depth without being fussy. The trick is letting the sauce simmer just long enough to thicken around the pasta, so every bite clings instead of sliding off the fork.
Yesica Andrews
Spicy Chicken Chipotle Pasta Copycat Recipe Easy
This Spicy Chicken Chipotle Pasta Copycat recipe offers a creamy, smoky, and flavorful twist on a classic favorite. Featuring tender honey-glazed chicken, vibrant sautéed vegetables, and a rich chipotle parmesan cream sauce, this dish is perfect for a comforting homemade dinner that rivals restaurant quality.
Warm a large skillet over medium heat and season the chicken breasts with salt and pepper.
Add avocado oil to the skillet and cook the chicken for about 6-7 minutes on each side until it turns golden and is fully cooked.
In the final minute, drizzle honey over the chicken and flip to coat it evenly with the glaze.
Remove the chicken from the pan, slice it into thin strips, and keep it aside.
Bring a large pot of water to a boil and cook the penne pasta according to the package instructions. Reserve half a cup of pasta water before draining.
In the same skillet, melt butter with olive oil, then sauté the onions for 3-4 minutes until they become tender and lightly caramelized.
Add sliced bell peppers and asparagus to the pan, and cook for another 3-4 minutes, making sure the vegetables remain slightly crisp.
Mix in the peas and continue to cook for an additional 1-2 minutes.
In a blender or food processor, combine heavy cream, chipotle peppers in adobo sauce, paprika, cayenne pepper if using, and parmesan cheese; puree until smooth.
Pour the chipotle cream sauce along with reserved pasta water into the skillet with the vegetables. Stir well and simmer for 2-3 minutes so the sauce thickens slightly.
Season the sauce with salt and pepper according to your taste.
Add the drained pasta and sliced chicken into the skillet, tossing everything thoroughly to coat the ingredients with the sauce.
Allow the pasta to cook for one more minute so the flavors blend beautifully.
Serve immediately, garnished with fresh cilantro or parsley and extra shaved parmesan cheese for a flavorful finish.
Notes
Feel free to customize by adding extra vegetables like broccoli or cauliflower for more variety. You can also choose different pasta types such as elbow or linguine to suit your preference. Store any leftovers in an airtight glass container in the refrigerator for up to 48 hours.
Why You’ll Love This Spicy Chicken Chipotle Pasta Copycat
You know that moment when you taste something at a restaurant and think, “I could make this at home”? That’s exactly how this recipe was born. The smoky chipotle peppers in adobo sauce do all the flavor work while you just stir and simmerno culinary degree required.
Restaurant flavor, home kitchen ease: The sauce comes together in a blender, so you’re not standing over the stove whisking for twenty minutes.
One skillet does the heavy lifting: Cook the chicken, sauté the veggies, build the sauceall in the same pan. Less cleanup, more time to actually enjoy dinner.
Adjustable heat: Start with one tablespoon of chipotle peppers if you’re nervous, or go full two tablespoons if you like a little sweat on your forehead.
Veggie-packed without feeling virtuous: Bell peppers, asparagus, and peas sneak in color and crunch, but the creamy parmesan sauce keeps it indulgent.
Key Ingredients That Make It Work
Let’s talk about what’s actually going into your cart. Most of these ingredients you probably already have, or they’re easy grabs from any U.S. grocery store.
Chipotle peppers in adobo sauce are the star herethey’re smoky, spicy, and come in a small can near the Latin foods section. You won’t use the whole can, so freeze leftover peppers in ice cube trays for next time. Heavy cream and parmesan cheese create that silky coating that clings to every piece of penne. The honey-glazed chicken balances the heat with a touch of sweetnessit’s subtle, but it rounds out the dish. Avocado oil and grass-fed butter add richness without overwhelming the vegetables, which stay crisp and bright if you don’t overcook them.
Ingredient
Easy Swap
Penne Pasta
Rigatoni, elbow, or linguine
Chicken Breasts
Chicken thighs for juicier bites
Asparagus
Broccoli florets (cook with onions)
Honey
Simple sugar mixed in equal parts
Fresh Parsley
Cilantro for a brighter finish
How the Cooking Flows
Here’s the rhythm: cook the chicken first so it stays juicy, boil your pasta while you prep vegetables, then build the sauce in the same skillet you used for the chicken. Everything comes together in one final toss, and the pasta water helps the sauce cling instead of pooling at the bottom of the bowl.
The honey glaze on the chicken happens in the last minute of cookingdrizzle it over, flip once, and pull the chicken off the heat before it dries out. Slice it thin so every forkful gets a piece. Save half a cup of pasta water before you drainit’s starchy and salty, and it loosens the sauce just enough without making it watery. When you blend the chipotle cream sauce, start with one tablespoon of chipotle peppers and taste before adding more. You can always add heat, but you can’t take it back.
Tweaks and Troubleshooting
After testing this recipe multiple times with readers in Texas and across the Midwest, a few common questions came up. If your sauce feels too thick, add pasta water one tablespoon at a time until it coats the back of a spoon. If it’s too thin, let it simmer an extra minute or twothe parmesan will tighten it up as it cools.
Not spicy enough? Add a pinch of cayenne pepper or an extra half tablespoon of adobo sauce directly into the skillet.
Chicken feels dry? Don’t skip the honey glaze, and pull the chicken off heat the second it hits 165°F internally.
Vegetables soggy? Sauté them over medium-high heat and keep them moving in the pan. They should still have a little snap when you bite into them.
Want more veggies? Toss in broccoli florets with the onions and bell peppers, or swap asparagus for zucchini ribbons added in the last two minutes.
Serving and Storing Your Pasta
This dish is best served hot, straight from the skillet, with extra shaved parmesan and a handful of chopped cilantro or parsley on top. It’s rich enough to stand alone, but if you want to round out the meal, a simple side salad with lime vinaigrette or garlic bread for dipping works beautifully.
Storage Method
How Long It Lasts
Reheating Tip
Airtight container (glass preferred)
Up to 48 hours in fridge
Reheat gently on stovetop with a splash of cream or pasta water
Pro Tip: If you’re meal prepping, store the chicken and pasta separately from the sauce. Toss everything together when you reheat so the pasta doesn’t soak up all the creaminess overnight.
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FAQs ( Spicy Chicken Chipotle Pasta Copycat )
Can I make this recipe less spicy?
Yes, you can easily reduce the heat by using fewer chipotle peppers or removing the seeds before adding them. Start with half the amount called for and taste as you go. You can also add a splash of heavy cream to mellow out the spiciness without losing the smoky flavor.
What type of pasta works best?
Penne pasta is ideal because its tube shape holds the creamy chipotle sauce perfectly. You can also use rigatoni, rotini, or farfalle as alternatives. Avoid long thin pasta like spaghetti since it won’t capture the chunky sauce as effectively.
How long does this dish keep in the fridge?
This meal stays fresh in the refrigerator for up to 3-4 days when stored in an airtight container. The sauce may thicken when cold, so add a splash of chicken broth or milk when reheating. Always reheat thoroughly to 165°F before serving.
Can I substitute the chicken with other proteins?
Absolutely! Shrimp, diced pork, or even seasoned ground turkey work wonderfully in this recipe. For vegetarian options, try grilled bell peppers, zucchini, or marinated tofu. Just adjust cooking times accordingly since different proteins cook at different rates.
What if I can’t find chipotle peppers in adobo?
You can substitute with 1-2 teaspoons of chipotle powder plus a teaspoon of tomato paste mixed with a pinch of brown sugar. Smoked paprika with a dash of hot sauce also creates a similar smoky heat, though the flavor won’t be quite as authentic.
You’ll love how this Spicy Chicken Chipotle Pasta Copycat comes together in under forty minutessmoky, creamy, and just spicy enough to make everyone reach for seconds. The chicken stays tender, the vegetables still have a little bite, and that chipotle cream sauce clings to every piece of penne like it was meant to be there. It’s the kind of dinner that feels restaurant-special but doesn’t leave you stressed or stuck at the stove all night.
If you want to stretch this recipe, toss in extra bell peppers or swap asparagus for zucchini ribbonsthey cook fast and soak up all that smoky goodness. Leftovers reheat beautifully on the stovetop with a splash of cream or even a little chicken broth to loosen things up. A trick I learned from my aunt’s kitchen: always save a little pasta water before draining, even if you think you won’t need itit’s like insurance for silky sauce every single time.
I’d love to see how yours turns outtag me if you snap a photo or tweak the heat level to match your family’s taste. Did you grow up sneaking bites of creamy pasta straight from the pan, or was that just me? Save this recipe for your next weeknight win, or pass it along to someone who needs a little smoky comfort on their dinner table.
