Southwestern Pasta w/Chipotle Cream Sauce

By Erika on March 8th, 2013 / / 4 Comments

Southwestern Pasta with Chipotle Cream Sauce | The Hopeless Housewife

This Southwestern Pasta with Chipotle Cream Sauce is one of my favorites and I have been making it for years. It’s got the smokey flavor of the chipotles combined with sweet corn and crunchy peppers. It’s a nice change from the typical pasta and sure to be a crowd-pleaser at your house! If cooking for the kids, add the chipotles slowly, making sure the heat is not too much for them.

Southwestern Grilled Chicken Pasta w/Chipotle Cream Sauce

Southwestern Grilled Chicken Pasta w/Chipotle Cream Sauce

Ingredients

  • 8 ounces dry penne pasta
  • 2 boneless, skinless chicken breasts, trimmed and pounded to 1.2" thickness
  • salt and pepper

For sauce:

  • 3 tablespoons butter
  • 2 small shallots, minced
  • 6 canned chipotle peppers in adobo sauce, seeded and minced
  • 2 cups half and half
  • 1 tablespoon of the chipotle adobo sauce
  • For vegetables:
  • 1 teaspoon vegetable oil
  • 2 ears white corn
  • 1 yellow pepper, sliced into 2" long slices
  • 1 red pepper, sliced into 2" long slices
  • 1/2 red onion, sliced into 1" long slices
  • 1/4 cup cilantro, chopped plus some for garnish

Instructions

  1. Cook pasta. Cook the penne pasta in salted boiling water until al dente', according to instructions. Drain and set aside.
  2. Cook chicken. Heat grill pan or grill and cook chicken until opaque, about 3-4 minutes per side. Slice into 2" long slices and set aside.
  3. Start sauce. Heat butter in a heavy saucepan over medium heat. Add shallot sand sauté until translucent. Add chipotle peppers, half and half and adobo sauce. Let simmer over medium heat, stirring every minute or two until sauce thickens.
  4. While sauce is cooking, sauté' corn, red and yellow peppers and onions in vegetable oil in a separate pan over medium heat until tender, about 3 minutes. Set aside.
  5. When cream sauce has thickened, add the vegetables and continue to stir. Add chicken and pasta and stir well to coat pasta. Remove from heat and stir in cilantro. Salt to taste and serve.

show comments 4 responses

  • Tom says:

    How much heavy cream is supposed to be used to make the sauce? This is supposed to be a “creamy” sauce, so there much be some cream in it and not just butter + chipotle sauce. But no mention of any cream…

  • Tom says:

    How much heavy cream is supposed to be used to make the sauce? This is supposed to be a “creamy” sauce, so there must be some cream in it and not just butter + chipotle sauce. But no mention of any cream…

    • Erika Erika says:

      Hi Tom, I lightened it up a little and used half and half which is in the recipe- you could certainly use heavy cream but this sauce is creamy enough with the half and half…

  • Kate says:

    Loved the flavors in this recipe! We added artichoke hearts, too! Next time I definitely would use cream. My sauce never thickened enough to make it a truly “creamy” sauce. Still very yummy, though!

  • Leave a Reply to Tom