One-Pan Creamy Chipotle Chicken Pasta

Equipment

• Large deep skillet or wide pot
• Blender or food processor
• Tongs
• Sharp knives
• Cutting board

Ingredients

• 1–3 chipotles in adobo (adjust to desired heat)
• 1 tbsp adobo sauce
• 1½ cups lactose-free milk (or your preferred milk)
• 2½ cups chicken broth
• 4 oz cream cheese, softened and cubed
• 1½ lbs boneless, skinless chicken breasts
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp black pepper
• 1 tsp kosher salt
• 2 tbsp neutral oil (vegetable or canola)
• ½ white onion, roughly chopped
• 4 garlic cloves, minced
• 2 Roma tomatoes, roughly chopped
• 16 oz pasta (spaghetti, linguine, fettuccine, tagliatelle, or pappardelle)
• 1 cup shredded mozzarella
• ½ cup finely ground cotija cheese
• Fresh cilantro, for garnish
• Additional ground cotija, for garnish

Instructions

1. Season the chicken: Pat the chicken breasts dry and evenly coat them with cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Toss or rub the spices in so the chicken is well seasoned.
2. Sear the chicken: Heat the neutral oil in a large deep skillet or wide pot over medium-high heat. Add the chicken and let it sear undisturbed for 2–4 minutes until a golden crust forms on the bottom. Flip and cook another 2–4 minutes until the chicken is just cooked through. Transfer the chicken to a plate and set aside. Do not wipe the pan — the browned bits left behind will add flavor.
3. Sauté the aromatics: Reduce heat to medium. Add the chopped onion to the same pan and scrape up the browned bits from the bottom while the onion softens, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped Roma tomatoes and cook 2–3 minutes until they begin to break down and release their juices. Remove the pan from heat and let the mixture cool slightly.
4. Make the chipotle cream base: Transfer the onion, garlic, and tomato mixture to a blender. Add the chipotles (start with one if you prefer milder heat), adobo sauce, milk, chicken broth, and cubed cream cheese. Blend on high until completely smooth and creamy.
5. Cook the pasta in the sauce: Pour the blended chipotle cream back into the skillet and stir, scraping up any remaining browned bits. Bring the sauce to a gentle boil. Add the dry pasta directly into the liquid, fanning it out and pressing it down so it is fully submerged. Cover and cook over medium heat for 10–12 minutes, using tongs every 2–3 minutes to toss and separate the pasta so it cooks evenly and nothing sticks. The pasta should finish al dente and the sauce should reduce to a glossy, clingy consistency—not soupy and not dry.
6. Finish with cheese: Reduce heat to low. Add the shredded mozzarella and the ground cotija to the pasta and toss with tongs until the cheeses melt and the sauce becomes thick and creamy. If the sauce becomes too thick, add a splash of warm milk to loosen it and toss until you reach the desired texture. Taste and adjust salt as needed.
7. Slice and serve: Slice the seared chicken and arrange it on top of the pasta. Garnish with fresh cilantro and an extra dusting of ground cotija. Serve immediately while hot.

Notes & Tips

• Start with one chipotle if you’re sensitive to heat; you can always add more after blending. Smokiness intensifies quickly once the chipotles are pureed.
• Don’t skip searing the chicken: the browned crust adds depth of flavor that enriches the sauce when you deglaze the pan with the onions and tomatoes.
• Keep the pasta moving while it cooks. Long noodles tend to clump in a creamy sauce—tossing every 2–3 minutes helps them cook uniformly and prevents sticking.
• Let the cream cheese soften at room temperature for at least 20 minutes before starting; softened cream cheese blends into a smoother, silkier sauce than cold cream cheese.
• If you prefer a milder or dairy-free version, reduce or omit the cream cheese and use a dairy-free milk and a small amount of olive oil to finish; note the texture and flavor will differ.
• Leftovers store well in the refrigerator for 2–3 days. Reheat gently on the stove with a splash of milk to restore creaminess.