Creamy Chipotle Chicken “Pasta”

posted in: Main Dish | 12

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Hi friends! Did you know I was on a podcast last week? Not just any podcast, it happened to be with one of my favorites, Liz Wolfe, from Real Food Liz! I had such a great time sharing my story and chatting about dogs and food! I’d love it if you’d listen to the podcast and let me know what you think! Click HERE for a link, and don’t forget to subscribe to Real Food Liz Radio on iTunes!

This recipe is one of our new favorites in our house, as it’s really good, and can be tossed together in minutes. It’s also great served cold, which makes perfect grab and go leftovers! If you don’t already have an immersion blender, I highly recommend getting one, they aren’t too expensive, and they make creamy sauces a breeze to make!

I use a spiralizer to make my zucchini into zoodles (zucchini noodles) but you could also use a julienne peeler, or a regular vegetable peeler to make fettuccine type noodles!

Happy cooking!

Creamy Chipotle Chicken "Pasta"
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Pasta
  1. • 1 tbsp coconut oil (or ghee/grassfed butter)
  2. • 3 medium zucchini, made into zoodles with either a julienne peeler or spiralizer
  3. • ½ sweet onion, diced
  4. • 4-5 cloves garlic, minced
  5. • 3 cups cooked chicken (I used leftover rotisserie chicken)
  6. • Chives, chopped (optional, for garnish)
Chipotle Sauce
  1. • 2/3 cup avocado oil
  2. • 1 egg
  3. • ½ tsp mustard powder
  4. • 1 tsp lemon juice
  5. • 1 tsp chipotle chili pepper powder
  6. • 1 tsp cajun seasoning
  7. • ¼ tsp fresh garlic, minced (or 1/8 tsp garlic powder)
  8. • ½ tsp salt
Instructions
  1. First up, let’s get the moisture out of the zoodles! No one likes watery pasta! It’s totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don’t become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
  2. Melt the coconut oil in a large pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the cooked chicken and sauté until heated through.
  3. While the onion mixture is cooking, let’s make the quick chipotle sauce! Place all of the ingredients in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. That’s it! **FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or Vitamix, see below to a link for directions.
  4. Let’s get back to the zoodles! Gently squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.
  5. Add the zoodles to the pan and sauté until heated to your liking. Turn off the heat and add the chipotle sauce to the pan. Mix well. Top with chives, if using.
  6. Eat up!
Living Loving Paleo http://livinglovingpaleo.com/
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix.

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blog, I may receive monetary compensation. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable.

12 Responses

  1. adashofmeg
    | Reply

    wow sweetie! amazing recipe and i love that you said the leftovers cold are great 😉 mmmmmm my fav way to eat food haha

    • livinglovingpaleo
      | Reply

      Thanks so much, Meg! I love cold food too 😉

  2. Amanda
    | Reply

    This sounds so yummy! I have been following you on IG for a while now and want to go paleo in hopes to rid my body of inflammation! I have Psoriasis all over my body! 🙁 Thank you for your encouraging blog and recipes!! Can’t wait to try this one!!

    • livinglovingpaleo
      | Reply

      I’m so sorry to hear that, Amanda! 🙁 I hope you’re able to find some serious relief through changing your diet! <3

  3. Kiersten
    | Reply

    OMG This sounds awesome! I will definitely have to try it after AIP when I can reintroduce eggs, seed spices and nightshades… let’s hope I tolerate them 😉

    • livinglovingpaleo
      | Reply

      I so hope you do too, Kiersten!!

  4. Amy Elkaliouby
    | Reply

    I made this for dinner last night and my boyfriend and I agreed it was one of the best paleo recipes we have experimented with! So so good! Thank you!

    • livinglovingpaleo
      | Reply

      Love hearing that! Thanks, Amy!

  5. Candice
    | Reply

    I don’t see the instructions for the sauce if you don’t have an immulsion blender. Can you tell me how if is different if you use a food processor or blender?

  6. Amy
    | Reply

    This looks so yummy! Can you use already made mayo for this recipe? If so what spices would I add to it?

    • livinglovingpaleo
      | Reply

      Hi Amy! You definitely could use pre-made mayo, just leave out the avocado oil, egg, mustard powder, and lemon juice, and use 1 cup of pre-made mayo. Simply add the remaining spices listed for the chipotle sauce and you’re good to go! You may want to adjust the amount of salt you add to the sauce, as pre-made mayo typically has salt in it already 🙂

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