Best 3 Creamy Chipotle Chicken Pasta Bake Recipes

**Indulge in a Flavorful Culinary Journey with Creamy Chipotle Chicken Pasta Bake**

Immerse yourself in a symphony of flavors with the Creamy Chipotle Chicken Pasta Bake, a dish that tantalizes your taste buds with its perfect blend of creamy, spicy, and savory flavors. This delectable casserole combines tender chicken, succulent vegetables, and a creamy chipotle sauce, all nestled in a bed of perfectly cooked pasta. Each bite offers a delightful burst of flavors, making this dish a perfect choice for a comforting family meal or an impressive dinner party entrée. Accompanying this main course are two equally enticing recipes: a refreshing cucumber salad with a zesty dressing and a simple yet flavorful garlic bread that complements the pasta bake perfectly. Get ready to embark on a culinary adventure with this trio of recipes that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Cheesecake Factory Spicy Chicken Chipotle Pasta image

Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.

Provided by Sabrina Snyder

Categories Main Course

Time 50m

Number Of Ingredients 18

Ingredients

2 boneless skinless chicken breast (cut into 1" chunks)
1 pound penne pasta
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup honey
2 tablespoons chipotle pepper sauce from canned adobo peppers
1 yellow bell pepper (chopped)
1 red bell pepper (chopped)
1/2 yellow onion (chopped)
3 cloves garlic (minced)
2 cups heavy cream
1 cup frozen peas
1 pound fresh asparagus (the thinner the better)
6 ounces shredded parmesan cheese
cilantro and tortilla chip strips for garnish (optional)

Steps:

Set your water to boil for your pasta.
Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
Shock it with cold water through a colander.
Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
In a large skillet add the butter and melt over medium heat.
Add the bell peppers and onions and cook until just translucent.
Add in the garlic and cook an extra minute.
Remove the vegetables and add in the olive oil.
Add the chicken to the pan and turn the heat up to medum-high.
Brown the chicken on both sides.
Add in the honey and stir, cooking an additional 5 seconds.
Add the bell pepper mixture back to the pan
Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 34 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 1773 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

CHIPOTLE CHICKEN PASTA BAKE

Chipotle Chicken Pasta Bake image

Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL

Provided by wicked cook 46

Categories Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 boneless skinless chicken breasts, cubed into bite size pieces
4 sun-dried tomatoes
1/2 cup hot water
2 1/2 cups elbow macaroni (this is the uncooked measure)
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup celery, sliced
1 (4 ounce) can chipotle peppers, drained and chopped SAVE the juice
2/3 cup onion, chopped
1 (12 ounce) can corn, drained
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon cumin
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/3 cup parmesan cheese
3/4 cup nacho chip, crushed
1/2 cup cheese

Steps:

In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
Top with the crushed nachos and cheese.
Bake at 350 for 25 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 779.6, Fat 39.5, SaturatedFat 20.8, Cholesterol 122.1, Sodium 737.1, Carbohydrate 70.8, Fiber 9, Sugar 13.4, Protein 39.4

CREAMY CHIPOTLE CHICKEN PASTA BAKE

Creamy Chipotle Chicken Pasta Bake image

If you've got leftover chicken and cooked egg noodles, you're just 30 minutes away from serving this Creamy Chipotle Chicken Pasta Bake.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. butter or margarine
1 onion, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 canned chipotle peppers in adobo sauce, chopped
1-1/2 cups shredded cooked chicken
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 cups egg noodles, cooked
1-1/2 cups KRAFT Shredded Pepper Jack Cheese

Steps:

Heat oven to 350°F.
Melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add Neufchatel and peppers; cook 5 min. or until Neufchatel is melted, stirring frequently. Add chicken and sour cream; mix lightly.
Place noodles in 2-qt. baking dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
Bake 15 min. or until heated through.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 370 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 23 g

Tips:

For a creamier sauce, use heavy cream instead of milk. You can also add a tablespoon of sour cream or cream cheese.
If you don't have canned chipotle peppers in adobo sauce, you can use 1 teaspoon of chipotle powder and 1 tablespoon of adobo sauce from a can of chipotle peppers.
To make the pasta bake ahead of time, cook the pasta and chicken according to the recipe instructions. Then, assemble the casserole and refrigerate it for up to 24 hours. When you're ready to serve, bake the casserole according to the recipe instructions.
For a spicier pasta bake, add an extra chipotle pepper to the sauce. You can also sprinkle some cayenne pepper on top of the casserole before baking.
Serve the pasta bake with a side of crusty bread or a green salad.

Conclusion:

This creamy chipotle chicken pasta bake is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The creamy sauce, tender chicken, and flavorful chipotle peppers combine to create a dish that's sure to please everyone at the table. With a few simple tips, you can make this pasta bake even more delicious and satisfying. So, what are you waiting for? Give this recipe a try tonight!