Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook penne pasta until al dente, then drain and set aside. While pasta cooks, trim asparagus and cut into 2-inch pieces, slice bell pepper, and season chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat, add chicken breasts and cook 5-6 minutes per side until golden and cooked through to 165°F. Remove to cutting board, rest 5 minutes, then slice into strips.
- In a blender, combine chipotle peppers in adobo with minced garlic and ¼ cup heavy cream, blending until completely smooth. In the same skillet, melt butter, add blended mixture, remaining cream, broth, tomato paste, and smoked paprika, whisking until smooth.
- Add asparagus and bell peppers to simmering sauce and cook 3-4 minutes until crisp-tender. Stir in parmesan until melted and sauce is thick, then add cooked pasta and sliced chicken, tossing to coat.
- Let simmer together 2-3 minutes for flavors to meld, then taste and adjust seasoning. Serve immediately garnished with extra parmesan and fresh cilantro if desired.
Nutrition
Notes
Blend the chipotle peppers smooth before adding to the sauce for evenly distributed heat and restaurant-quality texture. Start with 2 chipotle peppers and taste before adding more since you can always add heat but can't take it away. The pasta absorbs sauce as it sits, so add cream or broth when reheating leftovers.