One-Pot Smoky Chipotle Cheesy Chicken

This One-Pot Smoky Chipotle Cheesy Chicken Pasta is my favorite answer to weeknight chaos. It checks every box for comfort food while keeping cleanup simple. The smoky, spicy chipotle flavor pairs perfectly with creamy cheese and tender chicken for a dish that is both bold and satisfying. I reach for this recipe when I want a crowd-pleaser that comes together fast and never disappoints.

The first time I made this, it was a wild Tuesday and everyone was hungry by five. Dinner hit the table in under half an hour and it instantly became a top request at home.

Ingredients

• Penne pasta or any short pasta: brings everything together and soaks up the creamy sauce choose high quality durum wheat pasta if possible
• Cooked chicken: shredded or diced makes this an ideal use for leftovers or rotisserie chicken go for juicy pieces to avoid dryness
• Chicken broth: deepens the savory flavor low sodium broth lets you control salt
• Heavy cream: gives richness and silkiness use fresh cream for best results
• Chipotle peppers in adobo sauce: bring signature heat and smokiness look for cans with whole plump peppers
• Adobo sauce: infuses an extra layer of smoky depth just one spoon is all you need
• Onion: for extra flavor and sweetness optional but worth it fresh onions give the best aroma
• Garlic: adds savory punch use fresh garlic for stronger taste
• Shredded cheddar cheese: melts smoothly and adds savory tang sharp cheddar brings more flavor
• Olive oil or butter: starts the flavor foundation choose extra virgin olive oil for richness or real butter for more comfort
• Salt and pepper: tailor the taste as you go freshly ground pepper stands out

Step-by-Step Instructions

Warm the Pot:

Drizzle olive oil or melt butter in a large pot or deep skillet over medium heat. Wait until you catch the faintest aroma of fat sizzling before you move on. This step matters for building the flavor base.

Sauté the Aromatics:

Add chopped onion and minced garlic. Gently stir until they’re softened and fragrant about two to three minutes. Properly cooked onions and garlic create the first layer of true flavor.

Build the Base:

Toss in your cooked chicken and the finely chopped chipotle peppers with one tablespoon of adobo sauce. Stir until every piece of chicken is coated evenly with that smoky heat. This infuses the chicken and helps distribute the spice.

Add Liquids and Pasta:

Pour in the chicken broth and heavy cream stirring so everything mixes together. Add the dry pasta and give it another stir so every pasta piece gets contact with the liquid. Cover the pot and bring it to a gentle simmer.

Cook the Pasta:

Adjust the temperature to keep a simmer but never a rolling boil. Stir every couple of minutes so the pasta cooks evenly and nothing sticks to the bottom. Let it cook for ten to twelve minutes or until the pasta is just tender and most of the liquid is absorbed. Watch the pot so it does not dry out If needed splash in a little extra broth.

Melt the Cheese:

Lower the heat to its lowest setting. Scatter the shredded cheddar into the pot and use a wooden spoon to stir until the cheese melts completely and the sauce turns creamy and luscious. Watch closely as this step makes everything silky.

Finish and Serve:

Taste and add salt pepper or extra adobo sauce for more spice depending on your preference. Let the pasta rest for two or three minutes with the heat off so the sauce thickens a little before you plate up.

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My favorite part is the cheddar cheese because it transforms the sauce into something ultra comforting and impossible to resist. My little one calls this magic cheese pasta and I have to agree every bite feels like a warm hug at the end of a long day.

Storage Tips

Let leftovers cool to room temperature before sealing in an airtight container. This dish keeps well in the fridge for up to three days. When reheating add a splash of broth or cream to revive the creaminess since pasta will continue to soak in the sauce as it sits. Freeze portions for up to one month for easy weekday lunches.

Ingredient Substitutions

Rotisserie chicken is a fast swap if you do not have cooked chicken on hand. Swap penne for rotini or shells if those are in your pantry. For a lighter version trade out heavy cream for half and half and use part skim cheese. If chipotle is too spicy use smoked paprika for gentle warmth instead.

Serving Suggestions

Pile this pasta into bowls and top with chopped cilantro or a sprinkle of green onions. Add lime wedges on the side for a zesty finish. A crisp green salad balances the creamy richness beautifully and garlic bread completes the meal.

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Cultural and Historical Context

Chipotle peppers are smoked dried jalapeños and their deep smoky notes shine in Mexican cuisine. This dish blends classic American comfort food elements like creamy pasta with the bold flavors of Mexican chipotle for a satisfying fusion that feels both familiar and exciting.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooked chicken?

Yes, rotisserie chicken works well and saves time. Simply shred or dice before adding.

→ How can I make it less spicy?

Reduce or omit the chipotle peppers and adobo sauce for a milder flavor while retaining the smokiness.

→ What types of pasta can I use?

Penne, fusilli, or any short pasta shapes hold up well in this creamy, one-pot preparation.

→ How do I store leftovers?

Let it cool, then transfer to an airtight container. Refrigerate for up to 3 days and reheat gently.

→ Can I make it ahead for meal prep?

Yes, this dish reheats well. Prepare as directed, cool, and portion for easy grab-and-go lunches or dinners.

→ Is it possible to use different cheeses?

Creamy cheeses like Monterey Jack or mozzarella can be substituted for cheddar if desired.