This post is sponsored by Barilla

Arroz con pollo might be more famous, but have you ever considered making Pasta con Pollo? Braised chicken is served over a bed of creamy linguine, giving this traditional Latin dish a Mediterranean twist.

chipotle cream linguine with chicken on a talavera platter

This Hispanic Heritage Month, I teamed up with Barilla®, using their always perfectly al dente Linguine to create this delicious recipe with a Latin twist. I wanted to marry the flavors of Mediterranean pasta with flavorful chicken in a cream sauce that remind me of my Mexican roots.

About Hispanic Heritage Month

Hispanic Heritage Month runs from September 15-October 15 each year and is a nationally designated time to reflect on the contributions of Latinx people to the history, culture, and achievements of the United States. There are many ways to celebrate Hispanic Heritage Month, and my favorite way is through food.

This recipe for Pasta con Pollo is a perfect meal to serve during the month of observance; this melting pot of Mexican and Mediterranean flavors is a perfect representation of the many cultural influences of the United States!

Barilla box of Linguine with fresh bell peppers and onion and garlic on a white background

About This Recipe

I based this Mexican chicken pasta recipe on the concept of arroz con pollo, turning to many of the same flavors like bell peppers, chipotle, and smoked paprika. As a nod to the Mediterranean piece of the puzzle, sun dried tomatoes, parmesan, and white wine also make an appearance.

While the recipe itself may look long, rest assured that the process of making it is actually quite painless. You’ll have this pasta con pollo on the table in less than 45 minutes, making it easy enough to pull off on school nights.

So, what are you waiting for? Try my chicken pasta recipe tonight! Your whole family is pretty much guaranteed to love it.

How to Make Pasta con Pollo

Season the chicken with ¼ teaspoon salt, pepper, smoked paprika and chipotle chili powder.

season chicken thighs and drumsticks on parchment paper

Over medium-high heat, heat the olive oil in a large skillet. Brown skins of chicken on both sides until golden, about 5 to 7 minutes. Set aside.

browned chicken thighs and drumsticks on parchment paper

NOTE: Chicken will not be fully cooked at this point.

Meanwhile, place bell peppers on an open fire or a baking sheet in the broiler and roast until skins are charred, just like you would roast chile peppers. Set aside, let cool and chop.

fresh ingredients and spices measured and in bowls and plates to make creamy spicy chicken pasta box of linguine

Add butter to the pan and sauté the onions, roasted bell peppers, and sundried tomatoes. Sprinkle with 1/4 teaspoon of salt. Sauté the veggies for 6 to 8 minutes over medium heat. Stir frequently until the vegetables soften.

Add the garlic, diced chipotle peppers, adobo sauce, and tomato paste to the pan and stir to combine. Cook until fragrant, or about 15 to 30 seconds.

garlic, diced chipotle peppers, adobo sauce, and tomato paste in a cast iron pan

Pour in dry white wine. Allow the wine to completely reduce and burn off the alcohol, for about 2 minutes.

Place the chicken over the mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Braise for about 20 to 25 minutes until the chicken is completely cooked through.

chicken over veggie mixture and chicken broth.

Meanwhile, add Barilla® Linguine pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water towards the end of cooking.

Pour in heavy cream to skillet and season to taste with salt and pepper.

Use pasta tongs to add pasta in and toss to combine.

Add freshly grated parmesan and toss to coat, using your starchy pasta water to thin out if needed.

Garnish with chili flakes, chopped cilantro, and serve!

barilla linguine box on the side of a platter if chicken pasta

Optional Variations

One of the great things about cooking at home is that you can tweak just about any recipe to your needs. Here are a few swaps you can make for this easy chicken pasta recipe:

  • Use any long shaped pasta that you like! I love the flat shape of Barilla® Linguine because it holds up to the robust sauce, but spaghetti, angel hair or bucatini will all work too.
  • If you’re gluten free, simply swap in Barilla® Gluten-Free Linguine instead!
  • Prefer white meat? No problem! Swap in lean chicken breast for the thighs and drumsticks.
  • Don’t want to use alcohol? Feel free to swap in your favorite brand of chicken broth instead.

Tips and Tricks

This recipe for Pasta con Pollo is pretty darn simple to pull off, but I’ve assembled my best tips and tricks to ensure your success:

  1. Salt your pasta water! You only get one shot at seasoning your pasta, so don’t waste the opportunity. Pasta water should taste like the ocean.
  2. Whatever you do, DON’T RINSE YOUR PASTA!!! The naturally occurring starches that reside on the surface are instrumental in getting the sauce to stick to your pasta.
  3. Have kiddos in the house? Cut back on the heat by using just ½-1 chipotle pepper.

Frequently Asked Questions

What should I serve with chicken pasta? While I personally love eating a bowlful of this Mediterranean-Mexican pasta mashup all by itself, feel free to round out the meal with a simple side salad or some garlic bread. If you have kids in the house, I also suggest serving milk with dinner, as it’ll help to cool off their mouths from the peppers.

Is this pasta dish spicy? As someone who likes her food hot, this pasta con pollo is quite manageable for me because heavy cream helps to tame the heat. However, if you are particularly sensitive to the effects of capsaicin, feel free to cut back. Use just ½-1 chipotle pepper in adobo, and/or swap in sweet paprika for the dried chipotle.

What can I use in place of wine? If you don’t have any white wine on hand, I suggest using an equal amount of chicken broth or stock. Also, if you’re worried about using wine in your cooking because of kids, please note that the alcohol from the wine will completely burn off before you eat.

More Mexican Inspired Pasta Recipes

If you tried my recipe for Pasta con Pollo (Chicken Pasta), please be sure to rate and review it below!

creamy and spicy chipotle linguine with chicken

Pasta con Pollo (Chicken Pasta)

5 (5 ratings)
Chipotle cream linguine with braised chicken. Creamy chipotle sauce covers the pasta. It's a Latin inspired dish a Mediterranean twist.
Print Pin Rate
Yield: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 pound Barilla® Linguine 
  • 2 pounds skin-on bone-in chicken thighs and drumsticks 
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 red bell pepper
  • 1 yellow bell pepper 
  • 6 2-ounce sun dried tomatoes, diced
  • 3 garlic cloves, finely chopped
  • 1 to 2 chipotle peppers in adobo sauce, diced plus 1 tablespoon adobo sauce
  • 2 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 6 ounces chicken broth
  • 2/3 cup heavy cream
  • 1 ounce parmesan, finely grated
  • 1/2 teaspoon chili flakes
  • cilantro (optional) 

Instructions 

  • Season the chicken with ¼ teaspoon salt, pepper, smoked paprika and chipotle chili powder. Over medium-high heat, heat the olive oil in a large skillet.
  • Brown skins of chicken on both sides until golden, about 5 to 7 minutes. Set aside. (Chicken will not be fully cooked at this point.)
  • Meanwhile, place bell peppers on an open fire or a baking sheet in the broiler and roast until skins are charred. Set aside, let cool and chop.
  • Add butter to the pan and sauté the onions, roasted bell peppers, and sundried tomatoes. Sprinkle with 1/4 teaspoon of salt. Sauté the veggies for 6 to 8 minutes over medium heat. Stir frequently until the vegetables soften.
  • Add the garlic, diced chipotle peppers, adobo sauce, and tomato paste to the pan and stir to combine. Cook until fragrant for 15 to 30 seconds.
  • Pour in dry white wine. Allow the wine to completely reduce and burn off the alcohol, for about 1 minute.
  • Place the chicken over the mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Braise for about 20 to 25 minutes until the chicken is completely cooked through.
  • Meanwhile, add pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water towards the end of cooking.
  • Pour in heavy cream to skillet and season to taste with salt and pepper.
  • Use pasta tongs to add pasta in and toss to combine. 
  • Add freshly grated parmesan and toss to coat, using your starchy pasta water to thin out if needed.
  • Garnish with chili flakes, chopped cilantro, and serve!

Notes

  • Use any long shaped pasta that you like!
  • Feel free to use jarred roasted bell peppers for a shortcut.
  • For a milder dish, use just ½ to 1 chipotle pepper in adobo, and/or swap in sweet paprika for the dried chipotle.
  • If you’re gluten free, simply swap in gluten-free linguine instead!
  • Prefer white meat? No problem! Swap in lean chicken breast for the thighs and drumsticks.
  • Don’t want to use alcohol? Feel free to swap in your favorite brand of chicken broth instead.
  • Feel free to round out the meal with a simple side salad or some garlic bread.
  • Nutrition does not include extra parmesan or sides.
Serving: 8g, Calories: 556kcal, Carbohydrates: 49g, Protein: 26g, Fat: 28g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 441mg, Potassium: 527mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1232IU, Vitamin C: 50mg, Calcium: 88mg, Iron: 2mg
Author: Yvette Marquez
Course: Entrees
Cuisine: Italian, Mexican

Photography by Jenna Sparks