Creamy Chipotle Pasta with Pan-Seared Chicken
Servings: 4 servings
Ingredients
- 4-6 chicken thighs boneless and skinless
- 1 lb dried pasta
- 3-5 canned chipotle peppers
- 3 tbsp adobo sauce from can
- 4 oz cream cheese
- ½ cup water
- 2 tbsp honey
- 2 tbsp Greek yogurt
- 1 tbsp garlic minced
- 1 tbsp light oil
- 2 tsp lime juice
- 1 tsp lime zest
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Instructions
- Cook pasta according to package directions.
- Toss chicken things with salt, pepper, paprika, and garlic powder until evenly coated.
- In a large skillet, add light oil and rotate to coat the bottom of the pan. Heat on medium-high to high, and add chicken thighs.
- Sear chicken thighs for 4 minutes on each side, and remove from pan.*
- Remove chicken to a plate and set aside. Lower skillet heat to medium-low.
- Add chipotle peppers, adobo sauce, cream cheese, water, honey, garlic, and lime zest to a blender or food processor**. Pulse until a smooth sauce has formed.
- Add chipotle sauce to still-hot pan and bring to a simmer. Stir gently for 1-2 minutes.
- Return chicken to the pan, and simmer for an additional 10 minutes or until chicken has fully cooked through.
- Remove pan from heat and stir in Greek yogurt and lime juice until completely combined.
- Add cooked pasta and toss to coat. Top with fresh cilantro and enjoy!
Notes
- * They don’t have to be cooked all the way through; we just want them to form a nice brown crust on the outside.
- ** If you don’t have a food processor, just chop everything up really small and you should be good.