Name: One Pot Chipotle Cheesy Chicken Pasta: The Smoky, Creamy Dinner You’ll Crave - My Mama Recipes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex / American
Ingredients: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 12 ounces short pasta (penne or rigatoni); 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce

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There’s something comforting about knowing dinner only requires one pot, especially on nights when you’d rather not see a mountain of dishes in the sink. I remember the first time I made one-pot chipotle cheesy chicken pasta after a long workday—it felt like I’d discovered a weeknight secret. The smoky chipotle heat, paired with creamy cheese and tender chicken, made it taste like something from a restaurant, but the cleanup was practically nothing. If you’re looking for a dish that balances bold flavor with simplicity, this pasta checks every box.

What Is Chipotle Cheesy Chicken Pasta?

This dish blends Tex-Mex flair with the comfort of classic American pasta. Imagine smoky chipotle peppers in adobo giving your sauce that signature kick, while cheese melts into a creamy blanket that ties everything together. The chicken adds hearty protein, and because the pasta cooks right in the sauce, every bite soaks up flavor instead of being drained away with the pasta water.

The beauty of the one-pot method is how it builds layers of taste. First, you sauté aromatics like onion and garlic, then add chipotle and chicken so the spices cling to the meat. Finally, the pasta cooks in the same pot, absorbing all that smoky, savory broth. The end result is a bowl of pasta that feels indulgent yet approachable, like a cozy Tex-Mex twist on Alfredo.

Ingredients You’ll Need

Here’s what you’ll want to gather before you get started:

1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
12 ounces short pasta (penne or rigatoni work best)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 chipotle peppers in adobo, minced, plus 1 tablespoon of adobo sauce
3 cups chicken broth
1 cup heavy cream or half-and-half
1 ½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon ground cumin
Salt and black pepper to taste
Fresh cilantro or green onions for garnish
Lime wedges and sour cream, optional, for serving

These ingredients strike a balance between smoky, creamy, and zesty. You can always adjust the number of Chipotle peppers if you prefer a milder or bolder heat.

Step-by-Step Instructions

Prep the Base

Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, garlic, and bell pepper, sautéing until fragrant and softened. This step lays down the savory base that makes the sauce taste so rich.

Cook the Chicken

Season the chicken with salt, pepper, and cumin. Stir it into the pot, letting it brown lightly. Don’t rush this—those golden bits at the bottom deepen the flavor of the dish.

Add Chipotle and Liquids

Mix in the chipotle peppers and adobo sauce, stirring so everything is coated. Then pour in the chicken broth and heavy cream. As the liquid comes to a simmer, it already smells like smoky comfort food.

Cook the Pasta

Stir in the uncooked pasta, making sure it’s submerged. Let it cook, uncovered, at a steady simmer. Stir occasionally to prevent sticking. The pasta should be tender in about 12–15 minutes, and the liquid will reduce into a velvety sauce.

Finish with Cheese

Lower the heat and stir in the cheddar and parmesan until melted and smooth. If the sauce feels too thick, add a splash more broth. Taste and adjust with extra salt, pepper, or even a squeeze of lime for brightness.

Serve and Garnish

Spoon the pasta into bowls, scatter fresh cilantro or green onions on top, and add optional sour cream to balance the heat.

Dietary Variations

You don’t need to skip this dish if you follow a special diet—there are easy swaps that keep it just as satisfying.

Gluten-Free

Use your favourite gluten-free pasta and confirm your broth and chipotle are gluten-free certified. Since GF pasta absorbs liquid differently, you may need to add a little extra broth during cooking.

Dairy-Free or Vegan

Swap heavy cream for full-fat coconut milk or cashew cream, and use plant-based cheese. Replace the chicken with chickpeas, lentils, or a soy-based chicken alternative. The smoky chipotle flavour holds strong even without dairy.

Low-Calorie or Lightened-Up

Choose skinless chicken breast, reduce the cheese by half, and replace heavy cream with low-fat milk. Adding vegetables like spinach or zucchini helps bulk up the dish without extra calories.

Halal

Make sure your chicken is halal-certified. The rest of the ingredients naturally fit within halal guidelines, so it’s an easy adaptation.

Serving Suggestions & Pairings

This pasta can stand alone as a full meal, but the right sides elevate it even further. A crisp green salad with lime vinaigrette adds freshness, while garlic bread is perfect for soaking up leftover sauce. For a fun Tex-Mex touch, pair it with a simple corn and black bean salad. If you’re entertaining, serve family-style in a big pot and let everyone garnish their bowls with lime, cilantro, or extra cheese.

Storage, Make-Ahead & Reheating Tips

If you have leftovers, let them cool before transferring to airtight containers. The pasta keeps well in the fridge for up to three days. For longer storage, portion it into freezer-safe bags, squeezing out excess air before freezing.

When reheating, add a splash of broth or milk to loosen the sauce. Warm it gently on the stovetop over low heat or in the microwave, stirring halfway through. Keep in mind that cheese sauces thicken in the fridge, so adding liquid revives the creamy texture.

Final Tips & Troubleshooting

If your sauce feels thin, simmer a few more minutes uncovered to reduce. If it thickens too much, loosen with broth or cream. Stir often as the pasta cooks so it doesn’t stick to the bottom of the pot. For best results, shred cheese from a block instead of using pre-shredded—it melts more smoothly. And don’t forget to let the pasta rest for a minute before serving; the sauce sets up beautifully.

When you sit down with a bowl of one-pot chipotle cheesy chicken pasta, you’ll taste more than just smoky heat and creamy cheese—you’ll taste the reward of a home-cooked dinner that didn’t demand all night or every dish in your kitchen. This recipe keeps weeknights simple while still delivering flavour worth sharing.

FAQ

What type of pasta works best in one-pot chipotle cheesy chicken pasta?

Short pastas like penne, rigatoni, or fusilli work great—they cook evenly and hold onto the creamy chipotle sauce nicely without falling apart.

How can I reduce the spiciness without losing flavour?

Use fewer chipotle peppers or less adobo sauce, and balance the heat with extra heavy cream, sour cream, or a squeeze of lime. You can also serve it with a dollop of plain yoghurt or cheese to mellow it out.

Can I use leftover or rotisserie chicken instead of raw?

Absolutely. Just fold in shredded cooked chicken toward the end so it warms through without overcooking. That’s a smart shortcut for busy nights.

How long does this pasta keep, and how do I reheat it?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave with a splash of broth, milk, or cream to loosen the sauce.

Is this dish suitable for gluten-free or vegan diets?

Yes—with simple swaps. Use gluten-free pasta, dairy-free milk or cream, and plant-based cheese. For protein, try chickpeas or a meat substitute to maintain that satisfying texture.