Chipotle Chicken and Noodles
Spice up your weeknight dinners with this bold and creamy Chipotle Chicken and Noodles recipe! Tender chicken breasts are seared to golden perfection, then simmered in a luscious chipotle cream sauce infused with smoky peppers, garlic, and a touch of cumin. Egg noodles soak up every bit of the rich, tangy sauce, while a sprinkle of parmesan adds the perfect savory finish. This easy-to-make dish combines a vibrant mix of flavors, topped with fresh cilantro and served with lime wedges for a zesty kick. Ready in just 45 minutes, it’s the ideal comfort food with a spicy twist. Perfect for fans of smoky, creamy pasta recipes!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 peppers chipotle peppers in adobo sauce
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 8 ounces egg noodles
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped
- 4 pieces lime wedges
Instructions
Season the chicken breasts with paprika, cumin, salt, and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear on each side until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Mince the garlic cloves and add them to the skillet along with the chipotle peppers in adobo sauce. Cook for another 1-2 minutes until fragrant.
Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the skillet.
Add the heavy cream and stir to combine. Bring the sauce to a gentle simmer.
Return the seared chicken breasts to the skillet, cover, and cook for 10-12 minutes until the chicken is fully cooked (internal temperature of 165°F).
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
Once the chicken is fully cooked, remove it from the skillet and slice it into thin strips.
Add the cooked egg noodles to the skillet with the creamy chipotle sauce and toss to coat evenly.
Stir in the grated parmesan cheese, allowing it to melt into the sauce.
Plate the noodles and top each serving with sliced chicken. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
