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This chipotle pasta is an irresistible study in contrasts. Delicate angel hair pasta is tossed with hearty vegetables in a very light cream sauce with a gentle heat. Best of all, this one takes less than 30 minutes from start to finish!
I most often serve this hearty pasta as a memorable side dish, but it is versatile enough to hold its own as a main, paired with a simple protein. I like to keep the theme going with some grilled or baked chicken thighs, made using my chipotle chicken marinade.
Chipotle Pasta
The beauty of this chipotle pasta recipe is that it is so easy to customize based on what you prefer and have available. The sauce works with whatever you have in the crisper, making it easy to use up leftover vegetables, too!
I love it with spinach or kale in the mix. But, my boys like it best it with just peppers and mushrooms. Swap in your favorites, and it’s pretty much a guarantee that this pasta will become a family favorite.
Ingredients and Substitutions
The Vegetables – Any color bell pepper will work well in this dish. I just use whatever is on hand. And, I can never get enough mushrooms. They are one of my favorite not-technically-a-vegetables.
The Aromatics – Don’t skimp on the onions and the garlic in this pasta. They are flavor powerhouses!
The Sauce – I wanted a light sauce for this pasta, so it feels refreshing instead of too rich. So, just enough heavy cream is combined with chipotle in adobo, and oregano, kosher salt, and freshly cracked black pepper.
The Pasta – Fine angel hair pasta is a perfect foil to the heartier aspects of this dish.
Notes on Equipment
- Large pot
- Colander
- Large sauté pan
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Whisk
How to Make Chipotle Pasta
Boiling the Water: Let’s start off by not forgetting to put a large pot of water over high heat. Then, salt it well.
Preparing the Vegetables: I chop the vegetables while the water comes to a boil. Mince the garlic and the chipotle pepper, slice the onions and peppers into thin strips, and quarter the mushrooms.
Sauteing: I place a large skillet over medium high heat and drizzle the oil in. When the pan is hot, you’re going to add the onions and sauté for 4 to 5 minutes, until they are translucent and lightly browned.
Adding the Garlic: Add the minced garlic to the onions and stir it just until it smells deliciously garlicky, about 30 seconds.
Adding the Vegetables: Once the garlic is aromatic, I toss in the mushrooms and bell peppers with half of the salt and pepper. They get to sizzle in the pan for 2-3 minutes until somewhat tender. But, I still want them to have a little bite to them.
Cooking the Pasta: Add the angel hair pasta to the boiling water. This pasta is very thin and will cook in just 3 to 5 minutes.
Whisking the Cream: I lower the heat on the vegetables, then whisk together the heavy cream with the minced chipotle pepper and oregano. Once it’s well combined, I’ll pour it into the pan with the vegetables.
Draining the Pasta: Reserve some of the pasta water, and drain the angel hair. Then, add the pasta to the pan and stir. Cook for another minute, thinning the sauce as needed with a few splashes of pasta water.
Final Seasoning: Check the cream sauce and adjust with salt and pepper to taste.
Expert Tip
Pretty much any time you open a can of chipotle peppers in adobo, you’re going to have leftovers. Just chop up all the remaining peppers and grab an ice cube tray. Spoon the minced peppers and sauce and pop the tray into the freezer. Once frozen, transfer to a labeled zipper bag to store. Each cube is roughly equivalent to one pepper.
Get Creative – While I love the combination of bell peppers and mushrooms in this recipe, I’m not married to it. I often change up the vegetables I use based on what is in the crisper drawer when I make it.
Add Some Greens – If you want to make this pasta even more vegetable packed, add spinach or kale to the mix. Kale is a little sturdier than spinach and should be sauteed with the peppers and onions. Tender spinach, on the other hand, can be added along with the pasta and stirred in.
The Meat of the Matter – Turn this into a heartier meal-in-one for the meat lovers, by adding a pound of cooked sausage or grilled chicken to the pasta.
Feeling Saucy – The pasta water you’ve (hopefully) reserved is a little insurance policy. While the sauce may look luscious and thick in the pan, remember it will definitely thicken as it cools. To avoid it becoming too stodgy, just add a splash or two of pasta water.
Serving Suggestions
This chipotle pasta absolutely stands on its own. But if I’m looking to make it a little heartier, I’ll add a simple protein like these garlic butter steak bites or my last minute chicken.
It also goes well with a fresh, crunchy salad like this copycat harvest house chop salad or my Asian cabbage salad. Both of them bring contrasting textures that balance the pasta perfectly.
Storage & Reheating
How to Store: Briefly cool the leftover pasta before transferring to a container with a tight fitting lid. It will keep well in the refrigerator for 3 days.
How to Reheat: For a single serving of the leftover pasta, I just microwave for 90 seconds in a vented container, stirring halfway through. For a larger amount, transfer the pasta into a saucepan with a splash of water and cook carefully on a low, stirring frequently.
More Recipes With Chipotle Peppers In Adobo
- Chipotle Chicken Kabobs
- Chipotle Lime Rice
- Chipotle Garlic and Lime Vinaigrette
- Potato and Bacon Quiche with Chipotle Peppers
- Chipotle Chicken and Rice
Frequently Asked Questions
Yes! I love the fine delicacy of angel hair pasta. But, if your pantry or tastes don’t run that direction, you can swap in spaghetti or even a shaped pasta. It will still be delicious!
You can, but there are some caveats. Cream does a lot for this dish. It has more fat which helps emulsify and thicken the sauce and give it a luxurious mouthfeel. Using milk will create a lower-fat, thinner, and less cohesive sauce.
Not a fan of mushrooms? It’s alright. I know they’re a polarizing ingredient. Feel free to omit them or swap in an equal amount of equally substantial artichoke hearts, broccoli, or zucchini.
Don’t fret! Just add a splash or two more of heavy cream to the pan until your sauce reaches its desired consistency.
Chipotle Pasta
Ingredients
- 8 ounces angel hair pasta (reserve ¼ cup pasta cooking water)
- 1-2 teaspoons olive oil
- 1 medium yellow onion sliced into thin strips
- 1 large garlic clove minced
- 1 red bell pepper sliced into 1″ matchsticks
- 6-8 ounces button or baby bella mushrooms quartered
- Optional: 1 cup chopped kale leaves or baby spinach
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- ¼ cup heavy cream
- 1 chipotle pepper in adobo sauce finely minced
- ½ teaspoon dried oregano
- ¼ cup pasta cooking water reserved for use as needed
Instructions
- Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.
- Add the bell peppers and mushrooms and stir to combine. Sprinkle with ½ teaspoon salt and ¼ teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
- While the vegetables are finishing, whisk together the cream, the chipotle pepper, ½ teaspoon salt, ¼ teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.
- Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.
- Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Taste the pasta and adjust the salt and pepper, as desired. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/8/13 – recipe notes and photos updated 3/9/26}
Love the idea of a spicy pasta!
Okay, this is definitely going on the must try list. Granted, I'll have to switch out the mushroom and kale for something Chris will eat.. but the chipotle cream sauce will definitely stay 🙂
This sounds amazing – chipotle makes everything better.
I say please yourself, first and foremost! I'd have this for lunch any day.
I've been adding kale to dishes lately. I like something different too. Love the chipotle cream sauce. Thanks for sharing.
Linda
Tumbleweed Contessa
This is a unique departure from the same ol' same ol' pasta dishes, I like it Mary!
This recipe looks yummy and sound delicious this recipe gift for the South Asian peoples because there food taste is very spicy…
Hi
Is there a different kind of pasta I can use in this recipe. I donot like Angel Hair Pasta.
Sure, adjust the pasta and cooking directions as you see fit, Jackie.