Indulge in the flavorful goodness of Arizona Chicken Pasta, a delicious and easy-to-make dish that combines the spicy kick of chipotle peppers with creamy white cheddar cheese, black beans, corn, and tender rotisserie chicken. This hearty and satisfying pasta recipe is perfect for a cozy family dinner or a casual gathering with friends.
Why Make This Recipe
If you’re looking for a simple yet flavorful pasta dish that is sure to impress your taste buds, Arizona Chicken Pasta is the way to go. It offers a unique blend of smoky chipotle peppers, creamy sauce, and a variety of textures from the veggies and chicken. Plus, it’s a great way to use up leftover rotisserie chicken for a quick and tasty meal.
How to Make Arizona Chicken Pasta
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
- Tomatoes
Directions:
- Boil pasta to al dente according to package directions. Set aside.
- In a food processor or blender, puree the chipotle peppers, adobo sauce, and 1/2 cup of heavy whipping cream until smooth. Set aside.
- Add the butter to a large skillet over medium heat and allow to melt.
- Saute minced garlic in the pan for about 30 seconds.
- Add the remaining heavy whipping cream, flour, and chipotle mixture to the skillet. Stir to combine and heat until bubbly and thickened.
- Season with salt and pepper to taste.
- Stir in shredded white cheddar cheese until melted.
- Add corn, black beans, and chicken. Stir to coat in the sauce.
- Mix in the cooked pasta until well coated in the sauce.
- Top the pasta with green onion, tomatoes, and additional shredded white cheddar cheese before serving.
How to Serve Arizona Chicken Pasta
Serve the Arizona Chicken Pasta hot, garnished with fresh chopped green onions, diced tomatoes, and extra shredded white cheddar cheese for added flavor and presentation.
How to Store Arizona Chicken Pasta
Store any leftovers of Arizona Chicken Pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of cream to revive the creamy sauce.
Tips to Make Arizona Chicken Pasta
- Adjust the spiciness by adding more or fewer chipotle peppers.
- Feel free to customize with your favorite veggies or protein.
- For a vegetarian version, omit the chicken and add more beans and veggies.
Variation
For a lighter version, use half-and-half or milk instead of heavy cream. You can also swap out the white cheddar for a different cheese like Monterey Jack or pepper jack for a different flavor profile.
Arizona Chicken Pasta Recipe
Description
Experience the bold flavors of Arizona Chicken Pasta, a comforting and satisfying dish that combines the perfect balance of spicy chipotle heat with creamy white cheddar cheese, black beans, and tender rotisserie chicken. This easy-to-make pasta is sure to become a family favorite!Ingredients
Main Ingredients
Garnish
Directions
How to Make Arizona Chicken Pasta
-
Step 1
Boil pasta to al dente according to package directions. Set aside. -
Step 2
In a food processor or blender, puree the chipotle peppers, adobo sauce, and 1/2 cup of heavy whipping cream until smooth. Set aside. -
Step 3
Add the butter to a large skillet over medium heat and allow to melt. Saute minced garlic in the pan for about 30 seconds. -
Step 4
Add the remaining heavy whipping cream, flour, and chipotle mixture to the skillet. Stir to combine and heat until bubbly and thickened. Season with salt and pepper to taste. -
Step 5
Stir in shredded white cheddar cheese until melted. Add corn, black beans, and chicken. Stir to coat in the sauce. -
Step 6
Mix in the cooked pasta until well coated in the sauce. -
Step 7
Top the pasta with green onion, tomatoes, and additional shredded white cheddar cheese before serving.
