Creamy, Spicy Chipotle Pasta (Without Chicken)

Last Updated on January 11, 2025 by Catrina

Can’t decide between a spicy pasta sauce or a creamy sauce? Why not have both! This spicy chipotle pasta has a creamy sauce that is so addicting! With just the right amount of spice, this pasta is the perfect dish for a chilly fall or winter day.

I love a spicy pasta dish. But I also love a creamy pasta dish. So why choose? This chipotle pasta brings the best of both these worlds together a creamy and spicy sauce for a Mexican inspired dish.

This pasta is great taking center stage as a main entree. You could add a light salad or crusty baguette to round out the meal if you wish.

Or it could be used as a side for complementing grilled salmon, or chicken breasts. We have even used it to serve alongside Christmas dinner. 

This dish is easy enough for a quick weeknight dinner. Chop the veggies and cook the pasta in advance so all you have to do is make the sauce and this dish can be on your table in 20 minutes. 

 And while this dish can be fast, easy, and casual for any night of the week, it is also elegant enough for date night or to impress the in-laws. 

Ready to get started?

What’s in Creamy Spicy Chipotle Pasta?

• Penne pasta
• Olive oil
• Red bell pepper
• Green bell pepper
• Red onion
• Fresh garlic
• Butter
• Flour
• Vegetable broth
• Canned chipotle peppers in adobo sauce
• Heavy cream
• Salt
• Cilantro

Substitutions or Variations

​Change for another type of short pasta

​I usually use a penne pasta for this recipe, but it is equally good with other types of short pastas, like rotini, fusilli, or bow tie pasta shapes. 

Change the spice level

I love this pasta with a bit of a kick, but you can tone down the spiciness by reducing the amount of chipotle peppers that you use in the sauce. You could also increase the spiciness by adding in more chipotle peppers in adobo or a dried chipotle seasoning. 

​Bell peppers

I love the colors that the red and green bell peppers make with this sauce. But if you don’t have both green and red peppers on hand, you could use any combination of bell peppers you like including orange or yellow bell pepper. 

Onions

I love the color that the red onion brings to this dish, although some of the color will fade as the onion cooks. If you don’t have red onion on hand, you can substitute for white or yellow onion. 

Proteins

While many creamy chipotle pasta recipes add in cooked chicken, this dish is intentionally vegetarian. But that doesn’t mean you can’t add in some protein if you want. Cooked chicken (breasts, thighs, or rotisserie would work) or cooked shrimp would make great additions to this pasta!

Broth

Vegetable broth is used here to make this completely vegetarian. I tend to have chicken broth on hand in my pantry. It can be used here too if you don’t need this recipe to be vegetarian. 

How to Make Creamy Chipotle Pasta Step by Step

To get this meal on the table in 20 minutes, have your veggies washed and cut up, and 1 pound of dried pasta already cooked. 

Start with cooked pasta

I start this recipe with 1 pound of cooked pasta. If you don’t have your pasta already cooked, fill a large pot with water and cook your pasta according to the package directions to al dente. You can do this while you make the sauce to cut down on total cook time.

​Blend the chipotles smooth

Blend the chipotles and 1 cup of chicken broth in a blender on high speed until mostly smooth. Set aside. 

​Sauté the veggies

Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add in the diced garlic, followed by the onions and bell peppers. I usually start with the garlic and as soon as it starts to change color and becomes fragrant, I add in the other veggies. This only takes a few seconds for the garlic, so watch it carefully to prevent burning.

You will want to stir the onions, peppers, and garlic occasionally, cooking until they begin to soften, but still have a bit of a crunch to them, about 3 minutes total. 

Create the thickener for the sauce (roux)

​Add in the butter and allow it to melt into the veggies. Once the butter is melted, sprinkle the flour over the ingredients in the pan. Stir so the flour cooks and the butter and flour start to create a paste on the veggies. 

Make the spicy chipotle cream sauce

Next, stir in the blended chipotles, remaining chicken broth, and heavy cream. Stir to make sure everything is incorporated and allow the sauce to simmer. Adjust the heat as necessary. Simmer until the sauce is reduced in volume and thick and creamy. 

Add in the final ingredients

Check the sauce for salt and add in about 1/2 of the chopped cilantro. Give the sauce a final stir. Add the pasta to the pan and stir to cover the pasta evenly with sauce and allow the pasta to warm up a couple minutes. Top with the remaining cilantro for garnish. 

FAQs

How long will leftovers last in the fridge?

​This pasta will last 3-4 days in the fridge in an airtight container. 

How do I reheat this pasta?

I don’t have a microwave, so I reheat this pasta on the stove. In a non-stick pan, place the leftover pasta and a dash of milk. Heat over medium heat, stirring occasionally until warmed through. 

​Can I add a protein to this recipe?

Sure! Cooked chicken breast, chicken thighs, shredded left over rotisserie chicken, or cooked shrimp are all great protein add-ins for this dish. 

Where can I find canned chipotle peppers in adobo?

​Canned chipotles can usually be found in the Hispanic food aisle of your local grocery store. Look for them near the other canned chiles, like jalapeños en escabeche. 

Related recipes

Looking for other great Mexican vegetarian dishes? Check out these options below!

If you loved this recipe, please leave a comment and a star-rating!

​Inspired by: El Parador Restaurant, Tucson, AZ

(The below nutrition label is included as a courtesy. Our terms and conditions explain our nutrition policy.)