Cook the penne: Boil the penne pasta according to the package instructions until al dente. Drain and set aside.
8 ounces penne pasta
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and fully cooked, about 7-10 minutes. Remove chicken and set aside.
2 tablespoons olive oil, 2 boneless
Sauté onions and garlic: In the same skillet, add a bit more olive oil if needed. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 1 more minute.
½ cup onion, 3 cloves garlic
Cook bell pepper: Add diced red bell pepper to the skillet and cook for 2-3 minutes.
1 red bell pepper
Prepare the sauce: Stir in diced tomatoes, chopped chipotle peppers, adobo sauce, ground cumin, dried oregano, salt, and pepper. Cook for 2-3 minutes.
1 14.5-ounce can diced tomatoes, 2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce, 1 ½ teaspoons ground cumin, 1 teaspoon dried oregano, salt and pepper to taste
Add liquids: Mix in chicken broth and heavy cream, then bring to a simmer.
1 cup heavy cream, 1 cup chicken broth
Combine chicken and sauce: Return the cooked chicken to the skillet and let it simmer for 5-7 minutes to blend the flavors.
Adjust seasoning: Taste and add more salt or pepper if needed.
Combine pasta and sauce: Add the cooked penne to the skillet and toss until the pasta is well coated with the sauce.
Finish and serve: Sprinkle chopped cilantro and grated Parmesan cheese on top before serving.
¼ cup chopped fresh cilantro, ¼ cup grated Parmesan cheese
Enjoy: Serve hot and enjoy your delicious Chipotle Chicken Pasta!
