Ingredients
Directions
Cook the carrots:
Place the baby carrots in a large pot with 8 cups of water and 1 ½ teaspoons of coarse Kosher salt. Bring to a boil, then reduce the heat and simmer until the carrots are fork tender, about 12–15 minutes. Drain in a colander and rinse under cold water to stop the cooking. Set aside.-
Prepare the chicken:
Season the chicken breasts with salt and pepper. Set aside. -
Make the chipotle cream base:
In a blender, combine the cream, milk, chipotle peppers in adobo, and chicken bouillon powder. Do not blend yet and set aside. -
Cook the aromatics:
Heat oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant. -
Finish the sauce:
Transfer the cooked onions and garlic to the blender. Blend until the mixture is smooth and creamy. Taste, then adjust seasoning or spiciness as needed. Set aside. -
Sear the chicken:
Return the skillet to high heat. Add the chicken slices in a single layer. Avoid overcrowding the pan: if too many pieces are added at once, the chicken releases moisture and ends up steaming instead of browning, which prevents caramelization and reduces flavor. Cook until lightly golden, then flip to caramelize the other side. The chicken should be browned but not fully cooked, it will finish cooking in the sauce. Transfer to a bowl and set aside. -
Simmer in sauce:
Carefully pour the chipotle cream sauce into the skillet. Bring to a gentle simmer, then reduce the heat to medium. Return the chicken and its juices to the pan and cook for about 4 minutes, or until the chicken is cooked through (internal temperature 160–165°F). Stir occasionally, ensuring the sauce does not boil to prevent curdling. -
Finish with carrots and serve:
Gently fold the cooked carrots into the chicken and sauce just before serving, so they are coated without overcooking. Garnish with parsley. Serve hot with Mexican white rice, pinto beans, and a spoonful of Mexican sour cream.
Notes
Pasta Variation
Bright Red Veggies
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Roasted red bell peppers – Their deep, glossy red stays bright even in sauce. Slice into strips or dice; add at the end so they don’t dull.
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Cherry or grape tomatoes – Either blister them quickly in a pan or roast them until they just burst; their acidity also brightens the dish.
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Sun-dried tomatoes – Intense color and umami flavor that won’t fade in the sauce.
Bright Green Veggies
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Spinach – Stir in at the very end so it stays bright green and lightly wilted.
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Broccoli florets – Blanch or steam just until crisp-tender, then toss into the pasta right before serving.
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Green beans – Blanch quickly to keep their snap and color, then slice diagonally for texture.
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Asparagus – Cut into 2-inch pieces and lightly pan-sear or roast.
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Peas (fresh or frozen) – Pop of sweetness and brilliant green hue that stands out against the creamy sauce.
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Cilantro or scallions – Use as fresh garnishes for vibrant green highlights.
🌶️ Quick Chipotle Cream Sauce (with powdered garlic/onion)
For 227 g pasta
Ingredients:
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1 tbsp unsalted butter or olive oil
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1 tsp garlic powder
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1/2 tsp onion powder
1 tsp smoked paprika, optional to deepen the chipotle's smokiness and to enhance its color
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1–2 chipotles in adobo, finely chopped, or to taste
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1 tsp adobo sauce from the can
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1 cup heavy cream
1 cup whole milk
1/2 cup Parmesan grated cheese, optional
1 teaspoon Chicken bouillon powder, or to taste if using Parmesan cheese
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Salt and black pepper to taste
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Optional: squeeze of lime (¼ tsp)
Instructions:
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Melt butter in a skillet over medium heat.
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Add the garlic powder, onion powder, smoked paprika, chipotle, and adobo sauce. Stir 20–30 seconds to bloom the spices.
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Add the cream and bring to a gentle simmer.
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Stir in Parmesan and simmer 3–5 minutes until slightly thickened.
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Taste and add the chicken bouillon powder and salt and pepper. Taste and adjust.
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Toss with your cooked pasta
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