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
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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.
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Remove the chipotles in adobo sauce from the can and finely mince them.
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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.
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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.
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Stir in the cooked pasta. Taste for seasoning and add more kosher salt and pepper if needed.
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Add cooked chicken, shrimp, or steak if desired.