Chicken Penne in smoky chili cream sauce

Chicken Penne in smoky chili cream sauce

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  • Prep Time


  • Total Time


  • Servings



  • 12

    oz. uncooked penne pasta

  • tsp vegetable oil

  • 1

    lb boneless, skinless chicken breast, cut into ¾-inch chunks

  • cup chopped onion

  • 1

    tsp minced garlic

  • 2

    cups Alfredo sauce

  • 1

    TBL chipotle in adobo sauce

  • 2

    tsp chili powder

  • 2

    tsp maple syrup

  • ½

    tsp salt

  • 8

    slices bacon, cooked and chopped


1. Cook penne following package directions. Drain. 2. While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes until cooked thorough. Remove to a plate and reserve. 3. Reduce heat to medium. Add onion to the skillet and cook for 3 minutes, stirring occasionally. Add garlic and cook 30 seconds. Stir in the alfredo sauce, chipotle, chili powder, maple syrup and salt. cook over medium-high heat until bubbly. Stir in the chicken. 4. Place the pasta back in the pot and stir in the alfredo sauce and chicken mixture. Spoon pasta onto a large serving platter and garnish with the bacon.


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