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5.0 from 15 votes

Pasta con Pollo (Chicken Pasta)

Chipotle cream linguine with braised chicken. Creamy chipotle sauce covers the pasta. It's a Latin inspired dish a Mediterranean twist.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 556 kcal
Course: Main Course
Cuisine: Italian , Mexican

Ingredients

  • 1 pound Barilla® Linguine 
  • 2 pounds skin-on bone-in chicken thighs and drumsticks 
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion diced
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 6 ounce sun dried tomatoes, diced
  • 3 garlic cloves finely chopped
  • 1 to 2 chipotle peppers in adobo sauce diced plus 1 tablespoon adobo sauce
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 6 ounces chicken broth
  • 2/3 cup heavy cream
  • 1 ounce parmesan finely grated
  • 1/2 teaspoon chili flakes
  • cilantro (optional)

Instructions

    Cup of Yum
  1. Season the chicken with ¼ teaspoon salt, pepper, smoked paprika and chipotle chili powder. Over medium-high heat, heat the olive oil in a large skillet.
  2. Brown skins of chicken on both sides until golden, about 5 to 7 minutes. Set aside. (Chicken will not be fully cooked at this point.)
  3. Meanwhile, place bell peppers on an open fire or a baking sheet in the broiler and roast until skins are charred. Set aside, let cool and chop.
  4. Add butter to the pan and sauté the onions, roasted bell peppers, and sundried tomatoes. Sprinkle with 1/4 teaspoon of salt. Sauté the veggies for 6 to 8 minutes over medium heat. Stir frequently until the vegetables soften.
  5. Add the garlic, diced chipotle peppers, adobo sauce, and tomato paste to the pan and stir to combine. Cook until fragrant for 15 to 30 seconds.
  6. Pour in dry white wine. Allow the wine to completely reduce and burn off the alcohol, for about 1 minute.
  7. Place the chicken over the mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Braise for about 20 to 25 minutes until the chicken is completely cooked through.
  8. Meanwhile, add pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water towards the end of cooking.
  9. Pour in heavy cream to skillet and season to taste with salt and pepper.
  10. Use pasta tongs to add pasta in and toss to combine. 
  11. Add freshly grated parmesan and toss to coat, using your starchy pasta water to thin out if needed.
  12. Garnish with chili flakes, chopped cilantro, and serve!

Notes

  • Use any long shaped pasta that you like!
  • Feel free to use jarred roasted bell peppers for a shortcut.
  • For a milder dish, use just ½ to 1 chipotle pepper in adobo, and/or swap in sweet paprika for the dried chipotle.
  • If you’re gluten free, simply swap in gluten-free linguine instead!
  • Prefer white meat? No problem! Swap in lean chicken breast for the thighs and drumsticks.
  • Don’t want to use alcohol? Feel free to swap in your favorite brand of chicken broth instead.
  • Feel free to round out the meal with a simple side salad or some garlic bread.
  • Nutrition does not include extra parmesan or sides.

Nutrition Information

Serving 8g Calories 556kcal (28%) Carbohydrates 49g (16%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 128mg (43%) Sodium 441mg (18%) Potassium 527mg (15%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1232IU (25%) Vitamin C 50mg (56%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 556

% Daily Value*

Serving 8g
Calories 556kcal 28%
Carbohydrates 49g 16%
Protein 26g 52%
Fat 28g 43%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 128mg 43%
Sodium 441mg 18%
Potassium 527mg 11%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1232IU 25%
Vitamin C 50mg 56%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.