Pasta with Chipotle cream sauce has the perfect comfort food combo for me!
Cheesy and creamy pasta swimming in a decadent, rich cream sauce with juuuust the right amount of spice and smokiness… sign me up all day long, please 🙂
This can be a vegetarian dinner, or make it more of a hearty meal with some cooked steak, chicken, or shrimp.
How to make pasta with Chipotle cream sauce
The ingredients for this dish are fairly simple.
What really brings the punch of flavor is this can of Chipotle peppers in adobo sauce.
I used the whole 7 ounce can and the heat level was not overwhelming, but the flavor was on point.
If you or your family are more sensitive to spicy peppers, maybe add a little bit less than the entire can.
We wanted to have bits of the peppers, so I just minced the peppers with the adobo sauce.
First, cook a pound of pasta in salted, boiling water according to package directions.
I went with fettuccine because it’s my son’s favorite… but you can use any pasta that you like.
Drain the pasta in a colander when it’s done cooking, and rinse very well with cold water to prevent it from becoming mushy.
Then set the same pot on the stove and add some butter, 2 1/2 cups of heavy cream, garlic, the minced Chipotles in adobo sauce, kosher salt, and pepper.
Bring to a boil and then reduce the heat to medium low and simmer for 5 to 6 minutes.
And remember to stir it a few times as it bubbles away.
You’ll see the gorgeous color that the Chipotle Peppers create in the cream sauce.
During the last minute stir in a cup of shredded parmesan cheese.
Next add the cooked pasta and stir everything until it’s all mixed together.
Taste for seasoning and add more kosher salt and pepper if needed.
For such a simple dish, you’ll find that pasta with Chipotle cream sauce is anything but ordinary!
I added some diced, cooked chicken to add a little protein to our meal.
It’s not needed and you can certainly add steak or shrimp if preferred.
If you like pasta with chipotle cream sauce, you might also like these recipes…
Pasta with Chipotle Cream Sauce
Pasta with Chipotle Cream Sauce has an easy homemade alfredo sauce with a little spicy kick thanks to Chipotle Peppers in adobo sauce!
- 1 pound pasta of choice (I used fettuccini)
- 1 7 oz can chipotle peppers in adobo sauce (I used the whole jar, use less if you prefer less spicy)
- 2 tablespoons butter
- 2 1/2 cups heavy cream
- 4 cloves garlic minced
- kosher salt, pepper
- 1 cup shredded parmesan cheese
- Optional: cooked chicken, shrimp, or steak
Boil the pasta in salted water according to package directions. Drain the pasta in a colander and rinse very well with cold water to prevent it from being mushy.
Remove the chipotles in adobo sauce from the can and finely mince them.
Set the same large pot that you boiled the pasta in over high heat on the stove. Add the butter and once the butter is melted add the heavy cream, minced chipotles with adobo sauce, garlic, kosher salt, and pepper.
Bring to a boil and then reduce the heat to simmer for 5 to 6 minutes stirring a few times. Stir in the parmesan cheese during the last minute.
Stir in the cooked pasta. Taste for seasoning and add more kosher salt and pepper if needed.
Add cooked chicken, shrimp, or steak if desired.