Description
A delicious and easy one-pot meal featuring smoky chipotle flavors, tender chicken, and creamy cheese mixed with pasta.
Ingredients
Scale
- 1 lb chicken breast, diced
- 8 oz pasta (penne or rotini)
- 1 can (15 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced chicken and cook until browned.
- Stir in chipotle peppers, smoked paprika, salt, and pepper.
- Add diced tomatoes, chicken broth, and pasta; bring to a boil.
- Reduce heat, cover, and simmer until pasta is cooked and liquid is absorbed.
- Stir in shredded cheese until melted and creamy.
- Serve hot and enjoy!
Notes
- Adjust the number of chipotle peppers based on your spice preference.
- For a vegetarian version, substitute chicken with beans or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg