This chicken chipotle pasta recipe is full of smokey and spicy Mexican flavor. Juicy chicken, veggies, and perfectly cooked pasta are all enrobed in a chipotle cream sauce for a flavorful and healthy 30 minute meal. This is a dish you'll be making time and time again!
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I officially have a new dinner entering my top 10 favorites. This healthy chicken chipotle pasta is so delicious, though you should note it is NOT a copycat of Cheesecake Factory's.
Mine is more of a smokey Mexican pasta dish full of fresh veggies, juicy chicken, and pasta that's coated in a creamy chipotle sauce. Plus, my sauce is made with Greek yogurt instead of heavy cream so it's higher in protein and lower in calories.
You only need a few ingredients and less than 30 minutes to make this irresistible pasta dish. I can pretty much guarantee that once you make this, it will quickly become a repeat recipe in your household.
If you're in to pasta dished be sure to check out my recipe for Cajun chicken and shrimp pasta as well as this vegan tahini pasta!
Why You'll Love This Recipe
- It's high in protein with over 37 grams per serving
- The creamy chipotle sauce is made without heavy cream or parmesan cheese
- This is an easy meal that takes less than 30 minutes
- This chipotle chicken pasta is spicy, flavorful, and healthy
- It's a meal the whole family will enjoy
Ingredients For Chicken Chipotle Pasta
- Chicken breast: I use boneless skinless chicken breast
- Bacon: My favorite kind is Applegate, but use your favorite!
- Pasta: You can use either spaghetti or a small shape like farfalle, rotini, or penne pasta will all work
- Chipotle peppers: Canned chipotles in adobo sauce are what I use. They're a great, inexpensive way to add a ton of flavor
- Broccoli: Fresh or frozen broccoli will both work
- Corn: Again, canned, frozen, or cut off the cob- any will work
- Onion: I use a yellow onion because they're the best for cooking
- Garlic: You can add more if you want a stronger garlic flavor, but I use just 2 cloves
- Greek yogurt: Make sure it's Greek yogurt, regular yogurt is too thin
- Tomato sauce: Try and find a canned one without any salt so you can control the salt level
How To Make Chicken Chipotle Pasta (step-by-step)
- In a large skillet heat a little bit of olive oil over medium heat
- Next, cook pasta according to package directions
- While pasta is cooking, place bite size pieces of chicken into the hot skillet and cook for 6-7 minutes until they're cooked through. Remove chicken from the pan into a small bowl
- Add diced onion, chopped broccoli, and corn into the same skillet the chicken was cooked in. Cook for 7-8 minutes until the onions are soft.
- Check your pasta, if it's cooked, drain and reserve ½ cup of the pasta water
- Once the veggies are soft, add in diced garlic and sauté for a minute. Next, add the cooked chicken back into the pan and turn the heat to low. Pour tomato sauce and Greek yogurt into the pan and stir it around until everything is completely combined.
- Season to taste with salt and black pepper, add the cooked pasta to the pan, and again, stir to completely coat everything in the sauce. Add a little reserved pasta water to the sauce if you need to thin it
Expert Tips
- Boil the water first so the pasta finishes at the same time as the rest of the dish
- Add bell peppers for extra color
- Chop the broccoli into tiny pieces so they cook evenly with the rest of the veggies
- Use Greek yogurt, plain yogurt is too thin
- Add extra adobo sauce for an extra little kick
- Finish with a squeeze of lemon juice for a little brightness
Ingredient Substitutions and Additions
- Chicken breast: Chicken thighs or leftover rotisserie chicken also work. You could also add shrimp if you'd like
- Vegetables: You can add bell peppers, zucchini, mushrooms or asparagus when you're sautéing the other veggies
- Cheese: Top with shredded cheddar cheese or Pepper Jack depending on what you like
- Gluten free: Substitute the spaghetti with your favorite brand of gluten free pasta
Storing and Reheating Instructions
STORING: Store any leftovers in an airtight container in the fridge for 3-4 days.
REHEATING: To reheat, scoop out your desired portion into a non-stick skillet with a lid and heat over medium-low heat until hot enough for you. You may want to add a small amount of water or milk if the sauce is too thick, but that's up to you.
FAQs
No, this is an entirely different recipe. This one was inspired by a meal my mom ate out with friends and asked me to recreate.
You can use any shape! If serving with spaghetti, serve the chicken and sauce over top. If you use a smaller shape, mix it all together in one pot.
It's not too spicy, but that depends on your spice tolerance. You can make it spicier by adding more adobo sauce, or use less if you have a low spice tolerance.
Did you make this recipe?
If so, I would greatly appreciate you leaving a comment and star rating down below. Also, you can follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it.
PrintHealthy Chicken Chipotle Pasta
With a creamy chipotle sauce, juicy chicken, lots of veggies, and perfectly cooked pasta, this healthy meal is incredibly flavorful. It's ready in under 30 minutes, high in protein, and lightened up with Greek yogurt, This is sure to be a new family favorite!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Ingredients
- 4 ounces dry pasta (any shape will work)
- 1 pound boneless, skinless chicken breast
- 2 teaspoons olive oil
- 1 small onion- finely diced (about ½ cup)
- 2 cups broccoli- chopped small
- ½ cup canned corn- drained and rinsed
- 2 pieces cooked bacon
- 2 garlic cloves
- 1 finely chopped chipotle pepper in adobo sauce
- 8 ounce can of tomato sauce
- 5.3 ounce container of Greek yogurt (or a heaping ½ cup)
- Salt and pepper to taste
Instructions
- In a large skillet heat olive oil over medium heat
- Next, cook pasta according to package directions
- While pasta is cooking, cut chicken into bite-size pieces and place into the hot skillet. Cook for 6-7 minutes until they're cooked through, then remove the chicken and set aside in a small bowl
- Add diced onion, chopped broccoli, and corn into the same skillet the chicken was cooked in. Cook for 7-8 minutes until the onions are soft.
- Check your pasta, if it's cooked, drain and reserve ½ cup of the pasta water
- Once the veggies are soft, add in chopped garlic, bacon, and chipotle pepper then sauté for a minute. Next, add the cooked chicken back into the pan and turn the heat to low.
- Pour tomato sauce, Greek yogurt, and a little bit of the adobo sauce into the pan and stir it around with a wooden spoon until everything is completely combined.
- Add the cooked pasta to the pan, season to taste with salt and pepper, and stir to completely coat everything in the sauce. Add a little reserved pasta water to the sauce if you need to thin it
- Serve immediately and enjoy
Notes
- Use boneless skinless chicken thighs instead of breasts
- Substitute the olive oil with avocado oil
- Add chopped bell peppers for extra color
- Chop the broccoli into tiny pieces so they cook evenly with the rest of the veggies
- Use Greek yogurt, plain yogurt is too thin
- Add extra adobo sauce for an extra little kick
- Finish with a squeeze of lemon juice for a little brightness
- Store leftover in an airtight container in the fridge for 3-4 days
Keywords: spicy chipotle chicken pasta, healthy chipotle cream sauce, Greek yogurt pasta sauce
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