Spicy Chicken Chipotle Pasta (Copycat) Recipe

I couldn’t wait to share my take on Creamy Chipotle Chicken Pasta that hides a surprisingly simple secret sauce and a knockout smoky kick.

I always get a little thrill when I think about this Spicy Chicken Chipotle Pasta Copycat, it’s that sort of dinner that feels too bold for a normal Tuesday. The smokiness from chipotle peppers in adobo lifts plain penne pasta into something cheeky, and yeah I know that sounds dramatic but it really does.

I keep calling it a Chipotle Penne Pasta take, while secretly flirting with Creamy Chipotle Chicken Pasta vibes, cause it wants to be both saucy and a little dangerous. If you like a dish that makes you pause and taste twice, this one will do that to you.

Ingredients

• Penne pasta: Starchy carbs for energy, fills you up, soaks sauce, not much fiber.
• Chicken breast: Lean protein, builds muscle, low fat if trimmed, very versatile.
• Chipotle peppers in adobo: Smoky spicy heat, adds depth, low cal, can be pretty hot.
• Heavy cream: Very rich fat, makes sauce creamy, use less if watching calories.

• Cocoa powder: Deep chocolate flavor, low fat, adds bitterness and intense chocolate taste.
• Chipotle powder: Smoky heat, gives brownies a warm spicy kick, use small amounts.
• Butter: Adds richness and tenderness, mostly fat so watch portions, makes crumb tender.
• Chocolate chips: Sweet melty pockets, adds sugar and fat, balances spice with sweetness.

Ingredient Quantities

• Dinner Spicy Chicken Chipotle Pasta Copycat Ingredients
• 12 ounces penne pasta
• 1 pound boneless, skinless chicken breasts cut into bite sized pieces
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 to 2 chipotle peppers in adobo minced plus 1 tablespoon adobo sauce
• 1 cup heavy cream room temp
• 1/2 cup chicken broth
• 1/2 cup tomato sauce
• 1/4 cup freshly grated Parmesan cheese plus more for serving
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated sugar
• Kosher salt and freshly ground black pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro for garnish
• Red pepper flakes optional for extra heat

• Dessert Chocolate Chipotle Brownies Ingredients
• 1/2 cup unsalted butter 1 stick
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon instant espresso powder optional
• 1/2 to 1 teaspoon chipotle powder to taste
• 1/2 cup semi sweet chocolate chips
• 1/4 cup chopped pecans or walnuts optional
• Powdered sugar for dusting optional

How to Make this

1. Preheat oven to 350°F and bring a big pot of salted water to a boil for the pasta; grease and line an 8×8 inch pan for the brownies.

2. Cook 12 oz penne until just al dente, drain and reserve about 1/2 cup of the pasta cooking water, set pasta aside.

3. Pat 1 lb chicken pieces dry and season with kosher salt, pepper, 1 tsp smoked paprika, 1/2 tsp cumin and 1/2 tsp dried oregano; heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high and brown the chicken in batches until golden, about 3 to 4 minutes per side, then remove to a plate.

4. Add the remaining 1 tbsp butter to the skillet, sauté 1 medium finely chopped yellow onion until soft, add 3 cloves minced garlic and 1 to 2 minced chipotle peppers plus 1 tbsp adobo sauce, cook 30 to 45 seconds until fragrant, scraping browned bits so nothing burns.

5. Deglaze with 1/2 cup chicken broth, stir in 1/2 cup tomato sauce and 1 cup room temperature heavy cream, add 1 tsp granulated sugar, simmer gently to thicken then stir in 1/4 cup freshly grated Parmesan, juice of 1 lime, taste and season with salt, pepper and red pepper flakes if you want extra heat.

6. Return chicken to the sauce, simmer until fully cooked and sauce coats the back of a spoon about 3 to 5 minutes; add the cooked penne and toss well, use reserved pasta water a splash at a time if the sauce needs loosening, finish with 1/4 cup chopped fresh cilantro and extra Parmesan for serving.

7. For brownies melt 1/2 cup unsalted butter in a saucepan or microwave, whisk in 1 cup granulated sugar until glossy, then whisk in 2 large eggs one at a time and 1 tsp vanilla until smooth.

8. In a bowl sift or whisk together 1/2 cup all purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp instant espresso powder if using, and 1/2 to 1 tsp chipotle powder to taste; fold the dry mix into the wet just until combined.

9. Stir in 1/2 cup semi sweet chocolate chips and 1/4 cup chopped pecans or walnuts if using, pour batter into the prepared pan and bake 20 to 25 minutes until a toothpick comes out with a few moist crumbs, dont overbake or theyll be dry.

10. Let brownies cool completely in the pan, dust with powdered sugar if you like, cut into squares and serve alongside your Spicy Chicken Chipotle Pasta for a dinner then dessert combo thats smoky, spicy and kinda addictive.

Equipment Needed

1. Large pot (6–8 qt) for boiling the penne, plus a colander to drain it
2. 8×8 inch baking pan lined with parchment or foil, greased for the brownies
3. Large heavy skillet or sauté pan for browning the chicken and making the sauce
4. Small saucepan or microwave-safe bowl to melt the butter for the brownies
5. Mixing bowls (one medium for batter, one small for dry ingredients and one for tossing pasta)
6. Measuring cups and spoons for dry and liquid ingredients
7. Whisk for eggs and sugar, and a spatula or wooden spoon for stirring and folding
8. Chef’s knife and cutting board for chicken, onion, cilantro and chopping nuts
9. Box grater or microplane for fresh Parmesan
10. Oven mitts and a cooling rack or plate for the brownies to cool, youll need them

FAQ

Spicy Chicken Chipotle Pasta (Copycat) Recipe Substitutions and Variations

• Chipotle peppers in adobo (1 to 2 peppers + 1 tbsp sauce): you can use 1 tsp chipotle powder + 1 tbsp tomato sauce, or 1-2 rehydrated ancho or guajillo chiles for milder smoke, or 1/2 tsp smoked paprika plus a pinch cayenne and 1 tbsp tomato paste to get smoky + tomatoey notes
• Heavy cream (1 cup): swap in half-and-half plus 1 tbsp melted butter per cup to mimic the fat, or use whole milk thickened with 1 tbsp cornstarch (whisk cornstarch into cold milk first), or fold in 1/2 cup full-fat Greek yogurt thinned with a little milk for creaminess but a bit tang
• Freshly grated Parmesan (1/4 cup): substitute Pecorino Romano for a saltier sharper hit (use a touch less), or Grana Padano for a milder similar flavor, or nutritional yeast if you need a dairy-free option
• Unsalted butter (1/2 cup for brownies): you can use equal amount solid coconut oil (adds mild coconut note), or vegetable oil 1:1 for extra fudgy brownies, or do half applesauce + half oil to cut fat but keep moistness

Pro Tips

1) Start small with the chipotle and build up. Those peppers are smoky and really spicy, so mince one and stir it in, taste, then add more or a spoon of adobo if you want more heat. If you want even heat distribution, puree the peppers with a little of the cream before adding so you dont get surprise hot bites.

2) Keep the cream from breaking by gentle heat and patience. Bring the sauce to a low simmer not a furious boil, and if you’re nervous add the cream at room temp after you deglaze the pan. If it still looks grainy, whisk in a tablespoon of reserved pasta water or a tiny cornstarch slurry and heat slowly until smooth.

3) Brown chicken in batches and dont crowd the pan. Pat the pieces very dry first, high heat, get that golden crust, then rest them off to the side. Returning them to the sauce to finish keeps them juicy, and finishing with a little butter or a squeeze of lime brightens everything up.

4) Use the starchy pasta water like magic glue. Save about a half cup and add a tablespoon at a time to the sauce while tossing the pasta so the sauce clings without getting watery. Also undercook the pasta by a minute so it finishes cooking in the sauce and absorbs more flavor.

5) For the brownies treat the chipotle like a spice, not the main event. Start with the lower amount, fold chips and nuts gently so you dont overmix, and let the pan cool completely before cutting so they set up. A pinch of flaky salt on top after baking is surprisingly great with the smoky heat.