Ingredients:
2 chicken breasts, cubed
8 oz penne pasta
1 tbsp olive oil
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced (add more for spiciness)
1/2 cup heavy cream
1/4 cup cream cheese
1/2 cup chicken broth
1/2 cup shredded parmesan cheese
1/4 cup diced tomatoes
1 tbsp cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until the chicken is browned and cooked through (about 6-7 minutes). Remove from the skillet and set aside.
Sauté the Garlic: In the same skillet, lower the heat and add minced garlic. Sauté for about 1 minute until fragrant.
Make the Creamy Chipotle Sauce: Add the minced chipotle pepper, heavy cream, cream cheese, and chicken broth. Stir until the cream cheese melts and the sauce becomes smooth. Add in the diced tomatoes and simmer for about 3-4 minutes.
Combine: Add the cooked chicken back to the skillet, stirring to coat the chicken in the sauce. Add the cooked pasta and toss everything together until the pasta is well coated with the creamy sauce.
Add Parmesan: Stir in the parmesan cheese until melted and combined with the sauce. Adjust the seasoning with more salt or pepper if needed.
Serve: Garnish with chopped cilantro and serve immediately.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
