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One-pot skillet with creamy, cheesy chipotle chicken penne pasta topped with fresh cilantro.

One-Pot Smoky Chipotle Cheesy Chicken Pasta

This One-Pot Smoky Chipotle Cheesy Chicken Pasta brings together tender chicken, smoky chipotle flavor, and creamy melted cheese for a quick, comforting dinner with minimal cleanup!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 520

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tbsp chipotle peppers in adobo sauce finely chopped (adjust to spice preference)
  • 2 cups chicken broth
  • 1 cup milk whole or 2%
  • 8 oz pasta penne or rotini
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste
  • fresh cilantro or parsley for garnish

Equipment

  • Large Skillet or Dutch Oven
  • Wooden Spoon
  • Knife and Cutting Board

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
  2. In the same pan, add onion and cook until soft, about 3 minutes. Stir in garlic and chipotle peppers and cook for another 1 minute.
  3. Return the chicken to the pan. Add pasta, chicken broth, milk, smoked paprika, salt, and pepper. Stir well and bring to a simmer.
  4. Reduce heat to low, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
  5. Stir in shredded cheddar and Monterey Jack cheese until melted and creamy.
  6. Garnish with fresh cilantro or parsley and serve immediately.

Notes

Adjust chipotle levels based on your spice tolerance. For a creamier texture, add a splash of heavy cream at the end. This dish also reheats beautifully for lunch the next day!