
Garlic Shrimp Pasta in One Pan
25 min • 420 cal

servings
260
calories
28g
protein
18g
carbs
8g
fat
Season chicken breasts with salt, pepper, cumin, paprika, and oregano.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Brown chicken breasts for 2-3 minutes per side. Transfer to a plate.
Reduce heat to medium. Sauté onion for 3 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Add chipotle peppers, adobo sauce, diced tomatoes, and chicken broth. Stir to combine.
Return chicken to the pan. Cover and simmer over medium-low heat for 20-25 minutes until chicken is fall-apart tender.
Remove chicken and shred with two forks. Return to the sauce.
Simmer uncovered for 5 more minutes until sauce thickens.
Stir in lime juice. Season with salt and pepper.
Serve over rice, in tortillas, or on buns. Garnish with fresh cilantro.
Two chicken breasts give you about 4 cups of shredded chicken - perfect for meal prep.
The sauce should be thick and jammy when the chicken is done - if too thin, remove lid and reduce.
This freezes beautifully for up to 3 months.
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
This one-pan recipe takes approximately 35 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.