Smoky Chipotle Chicken Pasta with Corn

• 8 oz pasta (fusilli or penne)
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup frozen corn
• 1 can (4 oz) diced green chilies
• 2 tbsp chipotle paste
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat.
3. 3 Add diced chicken, season with salt and pepper, and cook until browned and cooked through.
4. 4 Remove chicken and set aside.
5. 5 In the same skillet, sauté onion and garlic until softened.
6. 6 Stir in frozen corn, green chilies, and chipotle paste; cook for 2 minutes.
7. 7 Add chicken broth, heavy cream, and smoked paprika. Stir well and bring to a simmer.
8. 8 Return chicken to skillet, along with cooked pasta. Toss to coat.
9. 9 Reduce heat to low and stir in shredded cheese until melted.
10. 10 Serve garnished with fresh cilantro.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add black beans for extra protein or spinach for extra greens.

Substitutions

• Substitute Monterey Jack with cheddar or pepper jack cheese.

Pairings

• Serve with a zesty lime margarita or a refreshing cucumber agua fresca.

Nutrition

Tips

• For extra spice, add more chipotle paste to taste.
• substitution for chicken broth: use vegetable broth for a vegetarian option.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk.

Serving Suggestions

• Pairs well with a crisp green salad or warm garlic bread.

FAQ