Creamy Chipotle Chicken Pasta
Prep Time
10 mins
Cook Time
15 mins
Total Time
28 mins
Yields
4
Directions
- Season chicken breasts with garlic powder, salt and pepper and set aside.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
- Heat a large skillet over medium-high heat. Cook chicken 5–7 minutes per side or until internal temperature reaches 165°F. Remove from skillet and slice into bite-sized pieces.
- In the same skillet, combine heavy cream, milk, chopped chipotle peppers, pasta water, and chicken bouillon cube. Stir until the bouillon has dissolved. Bring to a gentle simmer and let cook for 10 minutes.
- While the sauce is cooking, follow the instructions on the bag of vegetables and microwave accordingly.
- After 10 minutes, remove the sauce from the stove top, blend until smooth, and add back to the pan.
- Combine pasta, chicken and vegetables in the same pan as the sauce and simmer for 2-3 minutes for the flavors to marry, then serve.
- Garnish with cilantro, fresh cracked pepper, and enjoy!
Recipe Tips
- Top with lime wedges and fresh jalapeno for more traditional flavor
- Cotija cheese or parmesan is a perfect garnish along with the other suggestions
Ingredients
- 4 - 4oz or 6oz Chicken Breast
- 1 cup Coburn Farms Heavy Cream
- 3 Chipotles, chopped
- 1 cup Coburn Farms Milk
- 1 bag Fairhill Farms California Medley
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- 12 oz Mantia's Rotini Pasta
- 1 cube Marcum Chicken Bouillon
- 1 tsp Marcum Garlic Powder
- for garnish Marcum Cilantro
- 1 tsp Marcum Salt
- 1 tsp Marcum Black Pepper
- 1/2 cup Pasta water