One-Pan Creamy Chicken Chipotle Pasta
This smoky, creamy one-pan pasta cooks dry spaghetti directly in a rich chipotle cream sauce made with blended chipotles in adobo and tomatoes for a weeknight dinner that tastes like it took way more effort than it did. Topped with seared chicken, melted mozzarella, and a dusting of cotija, it's insanely delicious, satisfying, and done in 40 minutes flat.
Ingredients
- 1-3 chipotles in adobo, depending on desired spice level
- 1 tbsp adobo sauce
- 1½ cups Alta Dena Protein Lactose Free Milk
- 2½ cups chicken broth
- 4 oz cream cheese, softened and cubed
- 1½ lbs boneless skinless chicken breasts
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- ½ tsp black pepper
- 1 tsp kosher salt
- 2 tbsp neutral oil
- ½ white onion, roughly chopped
- 4 garlic cloves, minced
- 2 Roma tomatoes, roughly chopped
- 16 oz spaghetti, linguine, fettuccine, tagliatelle, or pappardelle
- 1 cup shredded mozzarella cheese
- ½ cup finely ground cotija cheese
- Fresh cilantro, for garnish
- Ground cotija cheese, for garnish
Instructions
- Season the chicken with cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper and toss to coat evenly.
- Heat oil in a large deep skillet or wide pot over medium-high heat. Add the chicken and sear undisturbed for 2–4 minutes until golden on the bottom, then flip and cook another 2-4 minutes until just cooked through. Transfer to a plate and set aside, do not wipe the pan.
- Reduce heat to medium and add the roughly chopped onion to the same pan, scraping up all the browned bits from the chicken as you go. Cook for 3 minutes until softened.
- Add the garlic and cook 30 seconds more until fragrant. Add the Roma tomatoes and cook for another 2–3 minutes until they start to break down and release their juices. Remove from heat and let cool slightly.
- Transfer the onion, garlic, and tomato mixture to a blender. Add the chipotles, adobo sauce, Alta Dena Protein Milk, chicken broth, and cream cheese and blend on high until completely smooth and creamy.
- Pour the blended chipotle cream base back into the same pan and stir, scraping up any remaining bits from the bottom. Bring to a gentle boil.
- Add the dry pasta directly into the liquid, fanning it out and pressing it down so it is fully submerged. Cover and cook over medium heat for 10–12 minutes, using tongs to toss and separate the pasta every 2–3 minutes so it cooks evenly and nothing sticks to the bottom. By the end the pasta should be al dente and the sauce reduced to a creamy glossy consistency that clings to every strand – not soupy, not dry.
- Reduce heat to the lowest setting and add the shredded mozzarella cheese and ground cotija, tossing with tongs until completely melted and the sauce is thick and creamy. If the sauce looks too thick add a splash of warm milk and toss until you reach the perfect consistency. Taste and adjust salt.
- Slice the seared chicken and serve on top of the pasta. Garnish with fresh cilantro and a dusting of ground cotija and serve immediately.
Notes
- Start with one chipotle if you’re sensitive to heat – you can always add more, but the smokiness builds fast and is hard to dial back once blended.
- Don’t skip searing the chicken undisturbed. That golden crust on the bottom of the pan is flavor that goes straight into the sauce when you deglaze with the onions.
- Toss the pasta every 2–3 minutes while it cooks – long noodles clump quickly in a cream-based sauce and need constant movement to cook evenly.
- Softened cream cheese blends much smoother than cold. Pull it out of the fridge at least 20 minutes before you start cooking.
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