Creamy Chipotle Chicken Pasta

I’ve been on the hunt for this recipe for a loooooong time!  I ordered something similar to this at the Cheesecake Factory and absolutely fell in love with the dish.  I had hoped to recreate it at home, but with less calories.  Folks, I think I’ve succeeded.

Now, just as I’ve warned in previous posts about the heat in chipotle chile peppers, this recipe is NO exception.  PLEASE . . . go less on the heat because you can always add more, right???  Because I love spice, I kind of went crazy here and doubled . . .yes, doubled what the recipe called for.  Beau and I could eat it, but our lips were on fire!  So, maybe follow the directions or even half what’s here if you’re planning to serve children.

That being said . . . we LOVED the creaminess and flavor that was punched into this dish.  This dish is completely opposite than boring.  A version like this still remains one of my favorite meals at the Cheesecake Factory (I know . . . how in the world do you choose a favorite dish at that place!?!?).  It is CRAZY good!

The original recipe uses Alfredo Sauce.  That’s a TOTAL calorie and fat killer.  So, I used Roco’s technique for Alfredo using Greek yogurt and it worked like a champ.  It made this dish so stinkin’ creamy that I was afraid to count the calories for fear that I wouldn’t be able to share it with you.  But, guess what!  I can because the calorie count is pretty darn perfect per serving!  Whooooohoooo!!!

Give this whirl.  Just be careful to add the level of heat you and your loved ones will be able to enjoy and tolerate.

Chipotle Chicken Pasta

1 tsp. extra virgin olive oil
1 lb. chicken breast, cut in bite-sized pieces
1 tablespoon taco seasoning
1 red bell pepper, sliced
3 garlic coves, minced
1 ½ teaspoons cornstarch
1/2 cup low-fat, low sodium chicken broth
1 chipotle pepper in adobo sauce, seeds removed and minced
1 teaspoon of adobo sauce
1/4 cup light cream cheese
1/2 cup nonfat Greek yogurt, such as Fage Total
1 cup whole wheat pasta (dry) – I used elbows
1 tablespoon cilantro, chopped
1/4 cup parmesan cheese, optional

Cook pasta according to directions.

Meanwhile, heat oil in a large sauté pan over medium heat.  Add cubed chicken and taco seasoning.  Once chicken has almost cooked through, add garlic and red peppers; cook until tender.  Meanwhile, combine the cornstarch and chicken broth in a small bowl and whisk until smooth.  Pour the cornstarch mixture, chipotle sauce/pepper, and cream cheese into the sauté pan, bring the sauce to a simmer, stirring occasionally.  Remove the sauté pan from the heat and stir in yogurt until the sauce is smooth.

Combine cooked pasta with sauce; stir to coat.  Portion between 4 plates and garnish each with cilantro and parmesan cheese, if using.

Serves 4.

Nutritional Information (Per Serving = 1/4 of Recipe)
Calories:  234.8
Protein:  29.4g
Carbs:  19.3g
Fat:  4.6g
Fiber:  2.2g
Sugars:  3.6g



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