Hey y'all! Craving a rich, flavorful dish that brings bold Mexican flavors together in just one pot? This One-pot Mexican chicken and chipotle pasta is creamy, spicy, and packed with zesty goodness—ideal for busy weeknights, family dinners, or casual get-togethers with friends. Plus, cleanup is a breeze. Let’s get cooking!
Why You'll Love This
- Simple Prep: Everything cooks in one pot for minimal cleanup.
- Big, Bold Flavors: Smoky chipotle and cumin deliver an irresistible taste.
- Creamy Texture: The sauce turns out luxuriously creamy thanks to cream cheese and cheddar.
- Versatile: Easily swap in different proteins or veggies to suit your mood.
- Filling and Satisfying: Perfect for hungry families and easy leftovers.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz/410g) diced tomatoes, undrained
- 2 chipotle peppers in adobo, minced (plus 1 tablespoon adobo sauce)
- 1 ½ cups (360ml) low-sodium chicken broth
- 8 oz (225g) penne or fusilli pasta (uncooked)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz (115g) cream cheese, cubed
- 1 cup (100g) shredded cheddar cheese
- Fresh cilantro and lime wedges for serving
Directions
Step 1: Sear and Season the Chicken
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
- Add the cubed chicken, season with a pinch of salt and pepper, and sear for 3-4 minutes until browned. Remove and set aside.
Step 2: Sauté the Vegetables
- Reduce heat to medium and add diced onion, bell pepper, and garlic. Cook, stirring, for 3-4 minutes until the veggies start to soften.
Step 3: Build the Sauce & Add Pasta
- Stir in the diced tomatoes (with juices), chipotle peppers and adobo sauce, cumin, smoked paprika, and chili powder.
- Pour in the chicken broth and uncooked pasta, stirring to combine.
- Return the chicken to the pot and mix everything together.
Step 4: Simmer and Finish the Dish
- Bring to a simmer, cover, and cook for 12-14 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
- Remove the lid and reduce heat to low. Stir in the cream cheese and shredded cheddar until melted and the sauce is creamy (about 2-3 minutes).
- Season to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- If the sauce thickens too much, add a splash of extra chicken broth at the end.
- Adjust the chipotle for your preferred spice level.
- Pasta shapes like fusilli or rotini work beautifully for catching all that creamy sauce!
Variations
- Vegetarian: Swap chicken for black beans and corn.
- Extra Veggies: Add mushrooms, zucchini, or spinach.
- Dairy-Free: Use dairy-free cream cheese and omit the cheddar or substitute with vegan cheese.
Required Equipment
- Large Dutch oven or deep, heavy-based skillet with lid
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens. This dish does not freeze well due to the creamy sauce.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad and avocado slices.
- Pair with warm crusty bread or garlic knots to soak up the extra sauce.
- Finish with a dollop of sour cream and extra cilantro for added freshness.
Pro Tips for Best Results
- Use freshly shredded cheddar for the smoothest, creamiest sauce.
- Stir pasta occasionally as it cooks to prevent sticking at the bottom.
- Sauté the chipotle peppers briefly with garlic and onion to deepen their smoky flavor.
FAQ
Can I use rotisserie chicken instead of raw?
Yes, add it in step 7 with the pasta; reduce the simmering time by 2-3 minutes since it's already cooked.
How spicy is this dish?
It's medium-spicy with two chipotle peppers. Adjust to taste—use one for milder heat or three for extra kick.
Can I make this ahead of time?
Absolutely! Flavors deepen after a day; just reheat gently and add a splash of broth if needed.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 500g boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 chipotle peppers in adobo sauce, chopped
- 400g canned chopped tomatoes
- 300g penne pasta
- 750ml chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 100g grated cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
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1Heat olive oil in a large deep skillet or pot over medium heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned.
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2Add diced onion and bell pepper to the pot. Cook for 3-4 minutes until softened. Stir in minced garlic and chipotle peppers.
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3Pour in the canned chopped tomatoes, add ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
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4Add the penne pasta and chicken stock. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, for 12-15 minutes until the pasta is al dente and most of the liquid is absorbed.
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5Sprinkle grated cheddar cheese over the pasta. Cover and let stand for 2 minutes until the cheese melts. Garnish with fresh cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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