Print Recipe

Armadillo Border Grill Chipotle
Chicken Penne Pasta




  • 8 ounces cooked penne pasta
  • 2 large marinated chicken breasts
  • 2 tablespoons diced green chiles
  • 2 ounces sliced onion
  • 2 ounces sliced mushrooms
  • 1 1/2 cups Chipotle Cream Sauce
  • 1 ounce cotija cheese
  • 4 cilantro sprigs


  • 1/4 cup soy sauce
  • 3/4 cup soybean salad oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1 tablespoon Japanese chiles

Chipotle Cream Sauce

  • 12 ounces heavy cream
  • 2 1/4 ounces chipotle in adobo sauce


  1. Pasta: The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).
  2. To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.
  3. In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
  4. Marinade: Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
  5. Chipotle Cream Sauce: In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.

Yield: 2 servings

Source: Armadillo Border Grill, Denver, Colorado

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