• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kristen Boehmer logo

  • Start Here
  • Recipes
    • Recipe Index
    • Whole30
    • Egg Free
    • Nut Free
    • Dairy Free
    • Gluten Free
  • Healthy Living
    • How I Healed
    • Mindset & Motivation
    • Dining & Travel
    • Fitness & Exercise
  • Blog
  • About
  • Courses
    • Testimonials
  • FREE GUIDE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home / Blog / Creamy Chipotle Chicken “Pasta”

Creamy Chipotle Chicken “Pasta”

Sep 22, 2014 · 12 Comments

SONY DSC

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"

Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Servings 4

Equipment

  • Stovetop

Ingredients
  

Pasta

  • 1 Tablespoon coconut oil (or ghee/grassfed butter)
  • 3 medium zucchini, made into zoodles with either a julienne peeler or spiralizer
  • 1/2 sweet onion, diced
  • 5 cloves garlic, minced
  • 3 cups cooked chicken (I used leftover rotisserie chicken)
  • chives, chopped (optional, for garnish)

Chipotle Sauce

  • 2/3 cup avocado oil
  • 1 egg
  • 1/2 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • 1 teaspoon chipotle chili pepper powder
  • 1 teaspoon cajun seasoning
  • 1/4 teaspoon fresh garlic, minced (or 1/8 teaspoon garlic powder)
  • 1/2 teaspoon salt

Instructions
 

  • 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.
  • 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.
  • 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!
  • 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.
  • 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 - enjoy!

Notes

This chipotle sauce 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.
Tried this recipe?Let us know how it was!

Click HERE for a basic mayo recipe that uses a regular blender or Vitamix.

SONY DSC

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.

Blog, Dairy Free, Gluten Free, Lunch/Dinner, Nut Free, Paleo, Whole30 chicken, chipotle, clean eating, dairy free, gluten free, grain free, healthy, Paleo, pasta

Reader Interactions

Comments

  1. adashofmeg says

    September 22, 2014 at 1:27 pm

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

    Reply
    • livinglovingpaleo says

      September 22, 2014 at 8:35 pm

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

      Reply
  2. Amanda says

    September 23, 2014 at 11:22 am

    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!!

    Reply
    • livinglovingpaleo says

      September 29, 2014 at 2:54 pm

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

      Reply
  3. Kiersten says

    September 26, 2014 at 5:50 am

    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 😉

    Reply
    • livinglovingpaleo says

      September 29, 2014 at 2:53 pm

      I so hope you do too, Kiersten!!

      Reply
  4. Amy Elkaliouby says

    October 1, 2014 at 8:03 am

    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!

    Reply
    • livinglovingpaleo says

      October 2, 2014 at 2:54 pm

      Love hearing that! Thanks, Amy!

      Reply
  5. Candice says

    October 11, 2014 at 1:45 pm

    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?

    Reply
    • livinglovingpaleo says

      October 13, 2014 at 9:52 am

      Hi Candice! The instructions are right below the recipe (it’s a link you can click). Here is the link for making it with a blender –
      http://theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/
      Hope that helps! 🙂

      Reply
  6. Amy says

    September 22, 2016 at 6:02 pm

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

    Reply
    • livinglovingpaleo says

      September 23, 2016 at 9:21 am

      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 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
Learn more

Reader Faves

Blood Orange Margarita

Iced Matcha Latte with Banana

Chicken Pot Pie Soup

Chicken Pot Pie Soup (Instant Pot or Slow Cooker)

Instant Pot Balsamic Chicken served on a white plate with potatoes

Instant Pot Balsamic Chicken

Chipotle Aioli served over a burger with lettuce, tomato and onion

Chipotle Aioli (Paleo + Whole30)

Jalapeño Ranch Dressing (Paleo + Whole30)

YOU DESERVE TO LIVE A LIFE YOU LOVE.

Download this FREE guide where Kristen will show you the steps you can begin to take right now to go from struggling to thriving!

Let's stay connected!

Sign up to get my best tips delivered straight to your inbox.

  • Recipes
  • Blog
  • About
  • Contact
  • Privacy Policy
© 2023 Kristen Boehmer
37 shares