Chipotle Cream Sauce Pasta
Chipotle Cream Sauce Pasta is a creamy, flavorful dish made with a rich chipotle-infused sauce, tender pasta, and a hint of smoky spice. Perfectly balanced with cream, garlic, and cheese, this recipe is quick, versatile, and ideal for a satisfying, restaurant-style meal at home.
Equipment
- Large pot for boiling pasta
- Medium saucepan for sauce
- Chef’s knife
- Cutting board
- Colander
- Wooden spoon or spatula
Ingredients
- 12 oz 340 g pasta (penne, fettuccine, or your choice)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 –2 chipotle peppers in adobo sauce adjust for heat preference
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro for garnish
- Red pepper flakes – a pinch optional for added heat
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil and butter in a medium saucepan over medium heat. Add the minced garlic and onion, cooking until fragrant and soft, about 2-3 minutes.
- Add the chipotle peppers in adobo sauce, mashing them slightly with the back of a spoon. Stir in the cumin, allowing the spices to bloom for about a minute.
- Pour in the heavy cream and milk, stirring to combine. Bring a gentle simmer and let it thicken slightly for about 5-6 minutes. Stir in Parmesan cheese until melted—season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing until evenly coated. Serve hot, garnished with fresh cilantro and a sprinkle of red pepper flakes for extra heat if desired.
Notes
➤ Adjust the number of chipotle peppers to control the spice level. A little goes a long way.
➤ Heavy cream or half-and-half creates a velvety texture, but you can use coconut cream as a dairy-free alternative.