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It’s been a long time since we’ve had any savory supper dishes around here. I used to publish a lot of these when I initially began the site. I had meant to continue working with them, but sweets took over. It’s understandable since I adore them, but we can’t all live on cake. Sadly.

So I’m thrilled to share this recipe with you today. It’s not only tasty, but it’s the first of a series of savory recipes I’ll be serving this year. And what about you?


  • 16 oz box rotini pasta
  • 3–4 chipotle peppers in adobo sauce
  • 1 1/2 tsp adobo sauce, from the chiles
  • 2 cups heavy whipping cream, divided
  • 4 garlic cloves, minced
  • 1 tbsp butter
  • 1 1/2 tbsp flour
  • Salt, to taste
  • Pepper, to taste
  • 2 cups shredded white cheddar cheese
  • 3/4 cup corn
  • 1 cup black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • Green onion
  • Tomatoes


  1. Boil pasta to al dente according to package directions. Set aside.
  2. In a food processor or blender, puree the chipotle peppers, adobo sauce and 1/2 cup of heavy whipping cream until smooth. Set aside.
  3. Add the butter to a large 12 in skillet over medium heat and allow to melt
  4. Add the minced garlic to the pan and saute for about 30 seconds.
  5. Next add the remaining heavy whipping cream, flour and chipotle mixture and stir to combine. Heat until mixture is bubbly and begins to thicken.
  6. Add salt and pepper to taste.
  7. Stir in the shredded white cheddar cheese and allow to melt.
  8. Add the corn, black beans and chicken and stir to coat in sauce.
  9. Add the cooked pasta and stir until well coated in sauce.
  10. Top the pasta with green onion, tomatoes and some additional shredded white cheddar cheese, then serve.


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