Best Chipotle Pasta Recipes

CHIPOTLE MOZZARELLA PASTA SALAD

Steps:

• Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
• Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
• Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
• Transfer to a serving bowl and garnish with more basil.

PASTA WITH SHRIMP AND CREAMY CHIPOTLE SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes.
• Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.

HONEY-CHIPOTLE CHICKEN PASTA SALAD

Steps:

• Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
• Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
• Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.

CHIPOTLE CHICKEN PENNE PASTA

Steps:

• Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
• Prepare the chipotle cream sauce by combining ingredients; set aside.
• Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

CHIPOTLE RANCH CHICKEN AND PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
• Drain pasta with corn; rinse with cold water. Shake to drain well.
• Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
• Serve with lime wedges. Cover; refrigerate any remaining salad.

KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD

Steps:

• Cook pasta al dente.
• Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
• Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
• Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
• If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
• Refrigerate for a couple hours, but I like overnight.
• Add chopped up spinach before serving at room temperature.
• Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

CREAMY CHIPOTLE PASTA WITH SAUSAGE

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm., Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer., Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat., Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.

CHIPOTLE CHICKEN PASTA BAKE

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.

CREAMY CHIPOTLE CHICKEN PASTA BAKE

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.

PUMPKIN CHIPOTLE PASTA SAUCE

Steps:

• Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

INSTANT POT® CREAMY CHIPOTLE CHICKEN PASTA

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add chicken; cook 5 minutes, stirring occasionally. Add bell pepper, poblano chile, onions and garlic; continue to cook 2 to 3 minutes, stirring occasionally, until vegetables just begin to soften. Select CANCEL.
• Stir in tomatoes, broth, pasta and seasoning mix. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Stir in cream cheese and 1/4 cup of the cilantro until cheese melts. Let stand 5 minutes. Garnish with remaining 1/4 cup cilantro, the Cotija cheese and green onions.

MEXICAN PRAWN PASTA WITH CHIPOTLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Heat olive oil in a pan over medium heat. Add prawns and garlic; saute until prawns are opaque, about 2 to 3 minutes. Reduce heat to low; add tequila and spinach. Cook until alcohol evaporates, about 3 minutes.
• Combine cream, chipotles in adobo, and salt in a blender; blend until smooth. Pour over prawns, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes.
• Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.

CHIPOTLE SHRIMP WITH PASTA

Steps:

• Preheat a 2-sided grill (like the Foreman grill). Place pasta and water in large saucepan. Cover and bring to boil over medium-high heat. Remove lid and cook 6-8 minutes, stirring often, until most of the water is absorbed.
• Place shrimp and cornstarch in a large ziplock bag. Seal and shap to coat shrimp. Add marinade to bag, seal tightly and knead to coat; set aside.
• Stir remaining ingredients gently into pasta. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally.
• Place shrimp on grill, using tongs, and close lid. Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.

CHIPOTLE CHICKEN PASTA SALAD

Steps:

• 1. Prepare pasta as instructed on box, meanwhile in a large bowl, toss the chicken with half of the chipotle sauce. then add peppers, beans and corn.
• 2. Once pasta is cooked, rinse in cold water to stop the cooking, drain put back in pan and add the ranch dressing, and few twists of grinder spices.
• 3. Add pasta mixture to chicken mixture, stir in remaining chipotle sauce, then chill or not and enjoy!
• 4. Since I feel pasta soaks up sauces when warm, save some to add when serving. Also try adding some shredded cheddar, bacon bits or chopped cilantro it would certainly kick it up a notch!

CHIPOTLE CHICKEN PASTA BAKE

Steps:

• 1. Prepare pasta as directed on package. Cook 2 minutes less than they say. (The pasta will be baked, so it will continue to cook in the oven)
• 2. While past is cooking... Pour all 3 jars of alfredo sauce in a large bowl, then stir in 2-3 tablespoons of Tones Chipotle Seasoning, 1 cup of cheese and entire bag of fajita chicken strips.
• 3. Drain pasta and add to the mixture in large bowl. Stir until well coated.
• 4. Pour into prepared 15 x10 baking dish and top with remaining cheese. Bake at 350 degrees until warmed through and the cheese is bubbly. (remember, the chicken is fully cooked already)

CHIPOTLE SAUSAGE PASTA DISH

Steps:

• In a large non-stick skillet, saute the sausage, onion, red pepper, and garlic.
• Add remaining ingredients, except pasta and simmer for about 15 minutes.
• While sauce is simmering, cook pasta according to package directions.
• Stir into sauce and heat through.
• Serve with shredded cheese.

CHIPOTLE RANCH PASTA SALAD WITH A TWIST

Steps:

• 1. Let the chicken defrost just o the point of a still frozen center, this makes for easier cutting.In a large pot over med-high heat, warm oil. In a seperate pot start boiling water, 3/4 full. Chop chicken breast into a little larger than bite size pieces. Cook in oil stirring occasionally for even cooking,Chop bacon and stir into chicken until all liquids have cooked out.
• 2. After the water begins to boil add both boxes of pasta salad, cook until tender. Meanwhile, halve all tomatoes, rinse olives & black beans. Mix both dressing packets with 3/4 bottle of ranch dressing add milk if creamier dressing is desired. Chill dressing.
• 3. Strain pasta & mix with chicken and bacon in a large bowl with lid. While meat & pasta are still warm mix in dressing, olives, tomatoes & beans. Chill over night and serve as a side to any meal.

CREAMY CHIPOTLE PASTA WITH BACON & TOMATOES

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp; drain. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Return bacon to skillet.
• Add cream cheese spread, milk and Parmesan to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
• Stir in pasta. Top with cilantro.

CHIPOTLE CHICKEN PASTA

Steps:

• 1. Cook the pasta per the package directions, al dente. Set aside. 2. Place all pasta sauce ingredients in a food processor and puree. Set aside. 3. In a saute pan over medium heat, add olive oil, sliced onions, and chopped garlic. When onions and garlic begin to sweat, add the cooked shredded chicken. 4. Pour the chipotle puree and heavy whipping cream over the chicken and let it come to a simmer. 5. When chicken is heated through add the parmesan cheese and fold, until it has melted. 6. Add the cooked rigatoni to the pan. When heated through, turn off the heat and fold in the basil leaves. 7. Garnish the pasta with shaved parmesan and basil leaves.

CHIPOTLE BBQ PORK WITH PASTA

Steps:

• 1. Bring a large saucepan of salted water to a boil. Cook the pasta according to package directions. Drain, return to the pot, drizzle with the olive oil, then toss and set aside. 2. Meanwhile, in a food processor combine the barbecue sauce, chipotle, adobo sauce and lime juice. Process until smooth. Add the pork, then pulse until well chopped, but not ground. Set aside. 3. In a large skillet over medium-high heat, the canola oil. Add the onion and pepper and sauté for 6 minutes. Add the pork mixture and simmer until the pork is cooked through and the sauce thickens, about 6 minutes. 4. Serve the pork over the pasta. Top each serving with a dollop of sour cream and a sprinkle of chives.