Chipotle Alfredo Pasta

Chipotle Alfredo Pasta

There are a lot of things that I miss from Ohio, but when it comes to cooking there’s one that is almost driving me crazy, the tiny kitchen of the apartment I am sharing right now. Supposedly, it was just upgraded, and don’t get me wrong, the new cabinets and tile are gorgeous, but the person who planned the layout clearly is not a cook. It’s almost impossible to cook there, well, at least as much as I am used to cooking. And don’t even get me started with the “ecological” stove…

That’s why when I cook there I try to make very simple dishes that don’t require a lot of preparation of cooking. I decided that for more complicated dishes I will go to my parents’ house and use their kitchen. Besides, I’ve been cooking just for one, and that’s not a lot of fun, is it? Today I just prepared a very simple lunch that turned out to amazingly delicious. I will be making it for my parents soon to get the seal of approval. But I am sure they are going to love it.

Chipotle Alfredo Pasta

Chipotle and Rosemary Alfredo Pasta
Recipe type: Lunch
Cuisine: Italian
Serves: 4
  • •1 small package of spaghetti, cooked
  • •3 TBSP unsalted butter
  • •1/4 onion, finely chopped
  • •4 garlic cloves, minced
  • •2/3 cup sour cream
  • •1 or 2 chipotles adobados from a can
  • •1/2 cup Parmesan cheese
  • •1 TBSP rosemary, chopped
  • •1/2 cup sliced mushrooms
  • •salt and pepper to taste
  1. In a medium sauce pan melt butter over high heat. Add onion and sauté. Add garlic and sauté as well.
  2. Add sour cream and chipotle peppers and stir until it blends with the butter. Add rosemary.
  3. Reduce heat add ¼ cup of the Parmesan cheese. Stir until it melts and blends with the sauce.
  4. Add mushrooms, season to taste and let the sauce simmer for about 7 minutes.
  5. Turn heat off and add the rest of the cheese. Stir constantly until it melts.
  6. You can either serve the pasta on a plate and pour some of the sauce on top or add the pasta to the sauce pan and toss it together to coat it with the sauce.
  7. Serve and enjoy!


Chipotle Alfredo Pasta

¡Buen provecho!

This recipe is my entry for this week’s Presto Pasta Nights. This week’s hostess is Claire of Chez Cayene. Please check out the roundup tomorrow!


  • Love your take on the alfredo!

  • Ben, this is amazingly simple and yet packed with flavour dish. How many cans of peppers in adobo do I have in my cupboards. I wouild say quyite a few!!!!

  • Chipotles, rosemary and pasta sound so good together.

    Thanks for sending this in to Presto Pasta Nights.

  • That is such a great combination! Just the kind of pasta dish I love…



  • I’m totally digging this dish.

    Glad you’re happily settling in.

  • In theory I love alfredo sauce but sometimes the nagging creaminess just gets to you, you know? It seems like this is cut beautifully by the spices you've included. Absolutely glorious.

    I have a tiny kitchen as well. I feel your pain.

  • I love your Mexican twist on this classic. I am sure yur parents will approve!!

  • oh I can totally understand you! That's why the kitchen is the first place I inspect when I look for a new place.

  • Qué rico!!!!!!!!!! Entra por los ojos… Aquí no tenemos todos los ingredientes que comentas, pero intentaremos sustiuirlos por algo semejante.
    Un besote y gracias por visitarme

  • This looks so delicious! I'm sorry about your kitchen problems, and I totally understand. I had to deal with something similar for almost 6 years! But, over time, I learned to adapt, and work with what I have, hopefully you will also!

    I'm definitely going to make this dish. I've been on this huge chipotle kick right now and this is going on the weeks menu!

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