Recipe by

Visit website

I have signed up for this month's Taste & Create event after a long time and I'm paired with Min @ The Bad Girl's Kitchen. There are a ton of dessert recipes that I looked awesome and I really wanted to try them from her blog, but it's just me and my 5 year old at home this week, so didn't feel like making a whole batch of anything. When I saw this penne pasta with chipotle cream sauce recipe, I knew I had to make it. It sounded delicious and I had all the ingredients at home. I made...


4 serving

Total time

40 minutes




  • 8 oz pasta (. (I used Wholewheat Rotini))
  • 1 red onion (- small)
  • 8 oz mushrooms (. - chopped)
  • 2 cloves garlic (- finely chopped)
  • 2 tsp Chipotle peppers
  • 1 cup heavy cream
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Salt Pepper (&)
  • 2 tbsps parsley (- for garnish)


  1. Cook pasta according to package directions. Drain and set aside.
  2. In the meantime, heat 1tbsp butter in a saute pan; add onions and garlic, cook until onions turn translucent, about 5-6 minutes.
  3. Next add the mushrooms and cook until tender, about 6 minutes.
  4. Lower the heat and add cream and milk. Next add chipotle sauce and cook until the sauce thickens, about 3-4 minutes.
  5. Add pasta to the cream sauce, cook for 2 minutes. Season with salt and pepper.
  6. Garnish with parsley and serve hot.
  7. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now