Description
A quick and easy one-pot penne pasta dish featuring tender chicken, smoky chipotle peppers, and a creamy sauce. Perfect for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 1 can (4 ounces) diced green chilies, undrained
- 1 tablespoon chopped chipotle peppers in adobo sauce (or to taste)
- 12 ounces penne pasta
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Optional: Shredded cheese for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and season with chili powder, cumin, salt, and pepper. Cook until browned, about 5 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, chicken broth, green chilies, and chipotle peppers. Bring to a boil.
- Add penne pasta to the pot, stir, and reduce heat to medium-low. Cover and simmer for 15-20 minutes, or until pasta is al dente, stirring occasionally.
- Stir in heavy cream and cooked chicken. Cook for 2-3 minutes more, until heated through and sauce has thickened.
- Stir in fresh cilantro. Serve immediately, topped with shredded cheese if desired.
Notes
- Adjust the amount of chipotle peppers to control the spice level.
- For a vegetarian option, omit the chicken and use vegetable broth.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American