Name: Creamy Chipotle Chicken Spinach Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American Southern, Tex-Mex
Ingredients: 2.5 lbs bone-in skin-on chicken thighs; 2 tsp kosher salt divided; 1 tsp black pepper; 2 tbsp olive oil; 2 large yellow onions diced; 8 cloves garlic minced; 1 cup sun-dried tomatoes in oil drained and chopped; 3 chipotle peppers in adobo sauce minced plus 3 tbsp adobo sauce; 4 cups chicken broth; 3 cups heavy cream; 1.5 lbs dry penne or rigatoni pasta; 10 oz fresh baby spinach; 3 cups shredded sharp cheddar cheese; 1 cup grated Parmesan cheese; 1 tsp smoked paprika; 1 tsp ground cumin

Description

Braised chicken thighs simmer one-pan style with onion, garlic, and sun-dried tomatoes in a spicy chipotle cream sauce, then stirred with pasta and wilted spinach for a rich, savory Southern-Tex-Mex fusion that's loaded with umami. The modern twist turns school-cafeteria mac and cheese into restaurant-worthy comfort with bold heat. Takes around 45 minutes total.

Cultural Background

Macaroni and cheese traces its American roots to early 19th-century Southern cookbooks like Mary Randolph's The Virginia House-Wife, where it became a staple in African American and Southern home cooking as a creamy, comforting casserole often served at family gatherings. Tex-Mex cuisine emerged in early 20th-century Texas from Mexican-American adaptations of traditional Mexican dishes, incorporating American ingredients like cheddar cheese and bolder spices while blending with Southern flavors. This recipe fuses those traditions by elevating classic mac and cheese with chipotle peppers from Mexican cuisine and one-pan braising techniques common in both regions.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 10
DIFFICULTY: Medium

Ingredients

2.5 lbs bone-in skin-on chicken thighs
2 tsp kosher salt divided
1 tsp black pepper
2 tbsp olive oil
2 large yellow onions diced
8 cloves garlic minced
1 cup sun-dried tomatoes in oil drained and chopped
3 chipotle peppers in adobo sauce minced plus 3 tbsp adobo sauce
4 cups chicken broth
3 cups heavy cream
1.5 lbs dry penne or rigatoni pasta
10 oz fresh baby spinach
3 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1 tsp smoked paprika
1 tsp ground cumin

Instructions

Pat the chicken thighs dry and season all over with 1 tsp salt and the black pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown then flip and sear the other side for 3 minutes. Remove the chicken to a plate leaving the drippings in the pan.
Reduce heat to medium and add the diced onions to the pan. Cook stirring occasionally for 4-5 minutes until softened and translucent. Add the minced garlic and sun-dried tomatoes and cook for 1-2 minutes until fragrant. Stir in the minced chipotle peppers adobo sauce smoked paprika and cumin and cook for 30 seconds.
Pour in the chicken broth and heavy cream scraping up any browned bits from the bottom. Bring the mixture to a simmer then add the dry pasta and the remaining 1 tsp salt. Nestle the seared chicken thighs back into the pan skin-side up. Cover and simmer gently for 15-18 minutes stirring the pasta occasionally until the pasta is al dente and the chicken reaches an internal temperature of 165°F.
Remove the chicken thighs to a cutting board. Stir the spinach into the pasta mixture a handful at a time until wilted about 2 minutes. Stir in 2 cups of the cheddar cheese and 3/4 cup of the Parmesan until melted and creamy. Shred or chop the chicken meat discarding the bones and skin then fold it back into the pasta.
Preheat the broiler to high. Sprinkle the remaining 1 cup cheddar and 1/4 cup Parmesan evenly over the top. Broil for 2-3 minutes until the cheese is bubbly and lightly browned. Let rest for 5 minutes before serving.

Tips

- For deeper flavor sear the chicken in batches if needed to avoid crowding the pan and build fond for the sauce base.
- Avoid overcooking the pasta during the simmer stage as it will continue to absorb liquid off the heat.
- Substitute boneless skinless thighs for easier prep or use half-and-half for a lighter sauce though heavy cream yields the richest texture.

Nutrition

Calories: 820
Protein: 42g
Carbs: 58g
Fat: 48g