Creamy Chipotle Chicken Pasta

Ingredients

• ½ medium white onion, (halved)
• 2 cloves garlic, (paper on)
• 7 ounces chipotle peppers in adobo sauce
• 4 ounces cream cheese, (softened)
• 1 cup heavy cream
• ½ cup shredded Monterey Jack cheese, (plus more for topping if desired)
• 2 tablespoons honey
• 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Water, (as needed)
• 16 ounces dry penne pasta
• 2 pounds boneless skinless chicken breast, (diced into bite-sized cubes)
• 1 teaspoon kosher salt, (plus more as needed)
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Chopped cilantro, (for topping)

Steps

1. 1

   Heat a cast-iron skillet or comal over high heat. Add the onion and garlic and dry roast, flipping every 30 seconds, until softened and charred on all sides.

2. 2

   Peel the paper off the garlic and add it to a large blender along with the roasted onion, chipotle peppers, cream cheese, heavy cream, shredded cheese, honey, salt, cumin, and smoked paprika. Blend until smooth and set aside.

3. 3

   Cook the pasta to al dente, according to package instructions. Reserve ½ cup of the pasta water and drain the rest.

4. 4

   While the pasta is cooking, season the chicken on all sides with the kosher salt, cumin, and black pepper.

5. 5

   Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until browned and fully cooked through.

6. 6

   Add the cooked pasta, chicken, and blended chipotle sauce back into the large pot and gently cook over medium heat for an additional 2 minutes. Add the reserved pasta water as it thickens.

7. 7

   Garnish with chopped cilantro and extra shredded cheese. Serve immediately.