Chipotle Chicken Alfredo
Recipe by:
ernstdhill
A classic Italian dish gets a Mexican make-over in this creamy, spicy pasta dish. Here's a tip for working with chipotles in adobo: puree the entire can at once, and freeze individual portions in ice cube trays. Whenever a recipe calls for chipotle in adobo puree, pop out a cube and add it directly to the dish!
Ready in 27 mins
Added to favorites by 15 cooks
Ingredients
Serves: 2
- 3 tablespoons butter, divided
- 1 pound boneless skinless chicken breast tenders, cut into 1-inch pieces
- salt and pepper to taste
- 3 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/3 cup grated Parmesan cheese
- 1/2 cup half and half
- 1 tablespoon chipotle peppers in adobo puree
- 8 ounces linguine or fettuccine, cooked and drained
- 1/3 cup pasta water to thin the sauce
Preparation method
Prep: 15 mins | Cook: 12 mins1.
Melt 1 tablespoon of the butter in large skillet on medium-high heat. Season chicken with salt and pepper to taste and add to skillet; cook and stir until chicken is no longer pink. Remove chicken from skillet; cover to keep warm.
2.
Meanwhile melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the garlic and cook and stir until fragrant, about one minute. Add cream cheese, Parmesan cheese, half and half, and the chipotle puree; cook 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring constantly with wire whisk. Gently stir in chicken. Toss with the hot pasta.
3.
If need add the pasta water to thin your sauce.
Last updated:
Oct 23 2012
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