Ingredients
Chicken
- 8 oz. boneless, skinless Chicken Thighs or Chicken Breasts
- Salt, to taste
- Cracked Black Pepper, to taste
- 1/2 tsp. ground Cumin
- 1 tbsp. Olive Oil
Chipotle Cream Sauce
- 3/4 cup Half and Half or Heavy Cream
- 2 Garlic Cloves
- 1 large Chipotle Pepper or two small peppers
- 1 tsp. Adobo Sauce (from canned chipotle peppers)
- 1 tsp. Honey
Vegetables
- 1/3 cup finely chopped Yellow Onion (or white onion)
- 1/2 cup finely chopped Yellow Bell Pepper (or red, green, orange)
- 1/2 cup chopped Asparagus Spears (thick stalks, about 1/2 inch thick)
Pasta and Finishing Touches
- 8 oz. dried Penne Pasta
- 1/4 cup grated Parmesan Cheese
- 1 tbsp. fresh Lemon Juice
- 1/2 cup reserved Pasta Water (plus more as needed)
- Chopped Green Onion for garnish
Instructions
- Season Chicken: Season the chicken thighs or breasts with salt, cracked black pepper, and 1/2 teaspoon of ground cumin all over. Set aside to allow flavors to meld.
- Make Spicy Chipotle Cream Sauce: In a small blender or food processor, combine half and half, garlic cloves, honey, chipotle pepper, adobo sauce, and a pinch of salt. Blend until completely smooth, then set aside.
- Cook Chicken: Heat olive oil in a nonstick pan over medium heat. Cook chicken for 3-4 minutes per side depending on thickness, until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to cutting board and cover with foil to keep warm.
- Cook Vegetables: Using the same pan, add chopped yellow bell peppers and onions with a pinch of salt and black pepper. Cook, stirring occasionally for 5-6 minutes until softened and flavorful, scraping up browned bits from the pan.
- Boil Pasta: Meanwhile, bring a large pot of salted water to a boil. Add dried penne pasta and cook according to package instructions, reducing the time by about one minute for al dente texture.
- Add Asparagus: Once peppers and onions have softened, add chopped asparagus to the pan. Stir occasionally and cook for 3-4 minutes until the asparagus begins to soften but remains crisp.
- Add Chipotle Cream Sauce: Pour the prepared chipotle cream sauce into the pan with the vegetables. Stir well and cook for 5-6 minutes, allowing the sauce to thicken while the pasta finishes cooking. Meanwhile, cut the cooked chicken into bite-size pieces.
- Toss Pasta with Sauce: Drain pasta, reserving 1/2 cup of pasta water. Add pasta to the pan with the chipotle cream sauce and vegetables. Stir thoroughly to fully coat the noodles.
- Add Chicken, Cheese, and Flavor: Add chopped chicken, grated parmesan cheese, lemon juice, and adjust salt and pepper to taste. Stir well to combine everything evenly. Add reserved pasta water gradually to achieve desired creamy consistency.
- Garnish and Serve: Serve the pasta hot garnished with chopped green onions and additional parmesan cheese if desired.
Notes
- Usually two large chicken thighs or three smaller ones are used. For chicken breast, one large breast is sufficient.
- If you don’t have fresh garlic, substitute with 1/2 teaspoon garlic powder.
- Red, green, or orange bell peppers can replace yellow bell pepper in this recipe.
- The cooking times for asparagus are based on thick stalks (about 1/2 inch thick). For thinner asparagus stalks, reduce cooking time by two minutes to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
