Pasta Cremosa de Coditos y Chile Chipotle


I love improvising quick meals, specially when I need to feed my children and the hubby soon!

This recipe is so simple and it reminds me to the pasta salad that sometimes we get at parties in Mexico, some codito pasta with mayonnaise and veggies from a tin. My version of this pasta can be eaten hot or cold and it is a bit spicy, so if you are cooking this recipe for your children, have this in mind and add less chipotle!

Serves 4


  • 350 g codito pasta
  • 300 ml double cream
  • 2 leeks
  • 1/2 cup of chipotle in adobo sauce
  • 1 tbsp vegetable oil
  • Salt & black pepper to taste


Clean and chop the leek. Heat a large frying pan and add the oil at medium heat. Add the chopped leek and fry for 5 min.

In the meantime cut the chicken breasts into thin strips. Once the leek has been frying for 5 min or so, add the chicken and season with salt and pepper.

Then cook the pasta according to the package instructions.

While the pasta is cooking add the double cream to the chicken together with the chipotle sauce. As soon the cream starts bubbling turn it off.

Drain the pasta and add it to the sauce.

Serve it warm with some queso fresco or feta cheese and fresh chopped coriander.



Join the Conversation

  1. Trying to eat more healthier. Can I substitute the heavy cream with something more healthier ?

    1. Hi Cindy, you can use creme fraiche or yogurt.

  2. We really enjoyed this. We didn’t have leeks so we used onions and shallots. We added about a cup and a half of shredded cheese and used black bean penne noodles instead of wheat cordite noodles – we used what we had. My Anglo taste only called for a couple of chilis, but it was an easy and tasty recipe. Thanks!

    1. I’m glad you like it! 😉

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