Creamy Jalapeño Chicken Pasta
Creamy Jalapeño Chicken Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 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
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 extra heat)
- 2 carrots, peeled and finely diced
- 1 large tomato, diced
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
Cook the chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Sauté the aromatics and vegetables: Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion, minced garlic, minced jalapeño, and diced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
⏱️ 7 min
- 4
Build the sauce: Stir in the diced tomato, chicken broth, heavy cream, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 5 min
- 5
Finish the sauce: Remove the skillet from the heat and stir in the 1/2 cup grated Parmesan cheese until fully melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 6
Combine and serve: Add the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Garnish with fresh chopped parsley and extra grated Parmesan cheese before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Jalapeño Chicken Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 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
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 extra heat)
- 2 carrots, peeled and finely diced
- 1 large tomato, diced
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
Cook the chicken: While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Sauté the aromatics and vegetables: Reduce the heat to medium. Add another 1 tablespoon of olive oil to the same skillet. Add the diced yellow onion, minced garlic, minced jalapeño, and diced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
⏱️ 7 min - 4
Build the sauce: Stir in the diced tomato, chicken broth, heavy cream, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
⏱️ 5 min - 5
Finish the sauce: Remove the skillet from the heat and stir in the 1/2 cup grated Parmesan cheese until fully melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 6
Combine and serve: Add the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Garnish with fresh chopped parsley and extra grated Parmesan cheese before serving.
⏱️ 4 min