Creamy Chipotle Chicken Pasta
Serves 1
Directions
- 1Add 2 butterflied chicken breasts to a large bowl.
- 2Drizzle 1/2 tablespoon of olive oil over the chicken.
- 3Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of chili powder, 2 teaspoons of oregano, 1 teaspoon of coriander, 1 teaspoon of basil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the chicken.
- 4Add 2 tablespoons of chipotle sauce to the chicken.
- 5Toss until the chicken is evenly coated.
- 6Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 7Add the marinated chicken breasts to the skillet and cook for 4–5 minutes per side until slightly charred.
- 8Remove the chicken breasts from the skillet.
- 9Add 1/2 diced yellow onion to the same skillet and sauté until slightly translucent.
- 10Add 7 minced garlic cloves and cook until fragrant.
- 11Stir in 2 tablespoons of butter until melted.
- 12Add 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of basil, and 1/2 teaspoon of coriander.
- 13Stir in 3 tablespoons of chipotle sauce and cook for 2-3 minutes.
- 14Deglaze the pan with 1/4 cup of chicken stock, scraping up any browned bits. Mix until smooth.
- 15Lower the heat to medium-low and pour in 1 2/3 cups of heavy cream. Stir until combined.
- 16Add the remaining spices.
- 17Stir in 1 cup of Parmesan cheese and 1/3 cup of shredded mozzarella until melted and smooth. Simmer for 2-3 minutes. Add salt and pepper and adjust to taste.
- 18Add the cooked rigatoni and toss until evenly coated in the sauce.
- 19Garnish with chopped parsley.
- 20Slice the cooked chicken and place it on top of the pasta.
Ingredients
- 2 units chicken breast, butterflied
- 0.5 tbsp olive oil
- 2 tbsp chipotle sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 2 tsp oregano
- 1 tsp coriander
- 1 tsp basil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp butter (for cooking)
- 1 tbsp olive oil (for cooking)
- 12 oz rigatoni
- 2 tbsp butter
- 0.5 unit yellow onion, diced
- 7 units garlic cloves, minced
- 1.66 cups heavy cream
- 0.25 cup chicken stock
- 3 tbsp chipotle sauce
- 1 cup Parmesan cheese, freshly grated
- 0.33 cup mozzarella, shredded
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp basil
- 0.5 tsp coriander (optional)
- Salt and pepper to taste
- Parmesan cheese (garnish)
- Parsley (garnish)
- Crushed pepper flakes (optional, garnish)
Equipment
large bowllarge skilletoventongswooden spoonspatula
Tips
- Marinate chicken for at least 30 minutes for best flavor.
- Transfer chicken to an oven to finish cooking while preparing the pasta sauce to ensure it remains juicy.
- Deglaze the pan with chicken stock, scraping up any browned bits, to incorporate all the flavor from the chicken cooking.
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