Creamy Chipotle Chicken Pasta
Fettuccine tossed in a creamy chipotle sauce with chicken, corn, diced tomatoes and a sprinkle of fresh chopped parsley and parmesan cheese.
Ingredients
- ½ lb. fettuccine
- 1 lb. chicken breast cut into cubes
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 2 tablespoon chipotle in adobo sauce
- 1 tablespoon honey
- ½ cup yellow onion chopped
- 2 cloves garlic minced
- 1 15 oz. can diced tomatoes
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon oil
- ½ cup corn frozen
- ¼ cup mozzarella cheese grated
- ¼ cup parmesan cheese grated
- fresh parsley chopped for garnish
- extra parmesan for garnish
Instructions
- Season chicken with ¼ teaspoon salt, ¼ teaspoon pepper and honey.
- Heat a large skillet to medium heat and add oil and butter.
- Add chicken to the skillet, turning occasionally, until golden on all sides. Remove from skillet and set aside.
- Add onions to the same skillet you cooked the chicken in and let cook until soft, about 7 minutes. Add garlic, diced tomatoes, chipotle and remaining salt and pepper. Cover and let lightly simmer for about 10 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook fettuccine according to package directions for al dente.
- Next, add the chicken back to the skillet along with the corn. Add heavy cream, mozzarella, parmesan and let simmer for another 5 minutes.
- Toss your cooked fettuccine into the creamy chipotle sauce and you are ready to serve! Sprinkle with chopped parsley and parmesan cheese.
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