Arizona Chicken Pasta Recipe
Introduction
Arizona Chicken Pasta is a creamy, smoky dish bursting with southwestern flavors. This vibrant pasta combines tender rotisserie chicken, chipotle heat, and hearty beans for a satisfying weeknight meal.
Ingredients
- 16 oz box rotini pasta
- 3-4 chipotle peppers in adobo sauce
- 1 1/2 tsp adobo sauce, from the chiles
- 2 cups heavy whipping cream, divided
- 4 garlic cloves, minced
- 1 tbsp butter
- 1 1/2 tbsp flour
- Salt, to taste
- Pepper, to taste
- 2 cups shredded white cheddar cheese
- 3/4 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- Green onion, for garnish
- Tomatoes, for garnish
Instructions
- Step 1: Boil the rotini pasta in salted water until al dente, following the package directions. Drain and set aside.
- Step 2: In a food processor or blender, combine the chipotle peppers, adobo sauce, and 1/2 cup of heavy whipping cream. Puree until smooth, then set aside.
- Step 3: Melt the butter in a large 12-inch skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Stir in the remaining 1 1/2 cups of heavy whipping cream, flour, and the chipotle cream mixture. Cook, stirring constantly, until the sauce is bubbly and begins to thicken.
- Step 5: Season the sauce with salt and pepper to taste. Gradually stir in the shredded white cheddar cheese until melted and smooth.
- Step 6: Add the corn, black beans, and shredded chicken to the sauce. Stir to coat everything evenly.
- Step 7: Toss the cooked pasta into the skillet and stir until the pasta is well coated with the sauce.
- Step 8: Serve the pasta topped with sliced green onions, chopped tomatoes, and extra shredded white cheddar cheese if desired.
Tips & Variations
- Use cooked chicken thighs instead of rotisserie chicken for a juicier texture.
- Add diced bell peppers for extra crunch and color.
- For a milder dish, reduce the number of chipotle peppers or omit the adobo sauce.
- Swap white cheddar for pepper jack cheese to add more spice.
- Use gluten-free pasta and flour to make this recipe gluten-free.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce separately and combine them just before serving to keep the pasta from becoming soggy.
What if I don’t have chipotle peppers in adobo sauce?
You can substitute with chipotle powder or smoked paprika for a smoky flavor, but the sauce will be less creamy and slightly different in taste.
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Arizona Chicken Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Arizona Chicken Pasta is a creamy, smoky, and spicy pasta dish featuring rotini tossed in a chipotle cream sauce with shredded rotisserie chicken, black beans, corn, and cheddar cheese, garnished with fresh green onions and tomatoes for a vibrant finish.
Ingredients
Pasta
- 16 oz box rotini pasta
Chipotle Cream Sauce
- 3–4 chipotle peppers in adobo sauce
- 1 1/2 tsp adobo sauce, from the chiles
- 2 cups heavy whipping cream, divided
- 4 garlic cloves, minced
- 1 tbsp butter
- 1 1/2 tbsp flour
- Salt, to taste
- Pepper, to taste
- 2 cups shredded white cheddar cheese
Add-ins and Garnish
- 3/4 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- Green onion, chopped for garnish
- Tomatoes, chopped for garnish
Instructions
- Cook Pasta: Boil the rotini pasta according to package instructions until al dente. Drain and set aside.
- Prepare Chipotle Puree: In a food processor or blender, combine chipotle peppers, adobo sauce, and 1/2 cup of heavy whipping cream. Puree until smooth and set aside.
- Melt Butter: In a large 12-inch skillet over medium heat, add and melt the butter.
- Sauté Garlic: Add minced garlic to the melted butter and sauté for about 30 seconds until fragrant but not browned.
- Create Sauce: Add the remaining 1 1/2 cups of heavy whipping cream, flour, and the chipotle puree to the skillet. Stir to combine thoroughly. Cook, stirring frequently, until the mixture bubbles and thickens into a creamy sauce.
- Season Sauce: Add salt and pepper to taste, adjusting the seasoning as desired.
- Melt Cheese: Stir in shredded white cheddar cheese and continue stirring until the cheese has melted into the sauce smoothly.
- Add Vegetables and Chicken: Stir in corn, drained black beans, and shredded rotisserie chicken until all ingredients are evenly coated in the sauce.
- Toss Pasta: Add the cooked rotini pasta to the skillet and toss to coat the pasta thoroughly with the creamy chipotle sauce mixture.
- Garnish and Serve: Top the finished pasta with freshly chopped green onions, diced tomatoes, and a sprinkle of additional shredded white cheddar cheese. Serve immediately.
Notes
- For a milder version, reduce the number of chipotle peppers or omit the adobo sauce.
- Rotisserie chicken is used for convenience but cooked shredded chicken breast can be substituted.
- Use gluten-free flour if you need to make this recipe gluten-free.
- Adjust the thickness of the sauce by adding more or less heavy cream as needed.
- Ensure not to overcook garlic to prevent bitterness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: Arizona Chicken Pasta, Chipotle Cream Pasta, Spicy Chicken Pasta, Rotini Pasta Recipe, Southwestern Pasta
