Spicy Chicken Chipotle Pasta

Yield: 1 serving
Community Recipe from


  • 8 ounce(s) cooked penne pasta
  • 2 large marinated chicken breasts
  • 2 tablespoon(s) diced green chiles
  • 1 ounce(s) cotija cheese
  • 1 teaspoon(s) onion powder
  • 4 fresh cilantro figs
  • Sauce
  • 1/4 cup(s) soy sauce
  • 3/4 cup(s) soybean salad oil
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) celery salt
  • 1/2 teaspoon(s) white pepper
  • 1 teaspoon(s) ceyanne pepper
  • 1/2 teaspoon(s) dry mustard
  • 1 tablespoon(s) japanese chiles
  • Cream Sauce
  • 12 ounce(s) cream
  • 2 1/4 ounce(s) chipotle adobo sauce


  1. The night before: Chop chicken into 1/2 inch pieces and marinate overnight.
  2. In a hot saute pan with a little melted butter, add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs. Marinade: Mix all together and let the chicken marinate overnight. Dice the chicken after marinating. Chipotle Cream Sauce: In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.

  3. To Prepare: Prepare Chipotle Cream Sauce and set aside.
September 2013

This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.

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