Creamy Jalapeño Chicken Pasta
Creamy Jalapeño Chicken Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Jalapeño Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (use 2 for more heat)
- 1 cup carrots, shredded
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the diced yellow onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic, minced jalapeño, and shredded carrots. Sauté for another 3-5 minutes until the carrots are slightly tender.
⏱️ 8 min
- 5
Stir in the undrained diced tomatoes and chicken broth. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and Greek yogurt until smooth. Continue to simmer for 2-3 minutes until the sauce slightly thickens.
⏱️ 8 min
- 6
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained fettuccine and the grated Parmesan cheese. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve immediately, garnished with fresh chopped cilantro and extra grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Jalapeño Chicken Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Jalapeño Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (use 2 for more heat)
- 1 cup carrots, shredded
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh cilantro, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the diced yellow onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic, minced jalapeño, and shredded carrots. Sauté for another 3-5 minutes until the carrots are slightly tender.
⏱️ 8 min - 5
Stir in the undrained diced tomatoes and chicken broth. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. Stir in the heavy cream and Greek yogurt until smooth. Continue to simmer for 2-3 minutes until the sauce slightly thickens.
⏱️ 8 min - 6
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained fettuccine and the grated Parmesan cheese. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 7
Serve immediately, garnished with fresh chopped cilantro and extra grated Parmesan cheese, if desired.
⏱️ 2 min