Chipotle Chicken Pasta

Ingredients

• 2 chicken breast (butterflied (cut in half))
• 0.5 tbsp olive oil (for marinade)
• 2 tbsp chipotle sauce (for marinade)
• 2 tsp garlic powder (for marinade)
• 2 tsp onion powder (for marinade)
• 2 tsp chili powder (for marinade)
• 2 tsp oregano (for marinade)
• 1 tsp coriander (for marinade)
• 1 tsp basil (for marinade)
• 1 tsp salt (for marinade)
• 0.5 tsp black pepper (for marinade)
• 1 tbsp butter (for cooking chicken)
• 1 tbsp olive oil (for cooking chicken)
• 12 oz rigatoni (cooked)
• 2 tbsp butter (for sauce)
• 0.5 yellow onion (diced)
• 7 cloves garlic (minced)
• 1.66 cup heavy cream (source states 1 2/3 cups)
• 0.25 cup chicken stock
• 3 tbsp chipotle sauce (for sauce)
• 1 cup Parmesan cheese (freshly grated)
• 0.33 cup mozzarella (shredded; source states 1/3 cup)
• 2 tsp garlic powder (for sauce)
• 1 tsp onion powder (for sauce)
• 1 tsp chili powder (for sauce)
• 1 tsp smoked paprika
• 1 tsp oregano (for sauce)
• 1 tsp basil (for sauce)
• 0.5 tsp coriander (optional; for sauce)
• salt (to taste)
• black pepper (to taste)
• Parmesan cheese (for garnish)
• parsley (for garnish)
• crushed pepper flakes (optional garnish)

Steps

1. 1

   In a large bowl, add the butterflied chicken breasts, 1/2 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, and 1/2 tsp black pepper.

2. 2

   Toss the chicken until evenly coated in the marinade. Let it marinate for at least 30 minutes.

3. 3

   Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat.

4. 4

   Add the marinated chicken breasts to the skillet and cook for 4–5 minutes per side, until slightly charred.

5. 5

   Transfer the chicken to a 320°F (160°C) oven to finish cooking while you prepare the pasta sauce.

6. 6

   In the same skillet used for the chicken, add the diced yellow onion and sauté until slightly translucent.

7. 7

   Add the minced garlic and cook until fragrant.

8. 8

   Stir in 2 tbsp butter until melted.

9. 9

   Add half of the sauce spices (garlic powder, onion powder, chili powder, oregano, smoked paprika, basil, and coriander). Cook until fragrant.

10. 10

    Add 3 tbsp chipotle sauce and stir well. Cook for 2–3 minutes.

11. 11

    Deglaze the pan with 1/4 cup chicken stock, scraping up any browned bits from the bottom. Mix until smooth.

12. 12

    Lower the heat to medium-low, then pour in 1 2/3 cups heavy cream and stir until combined.

13. 13

    Add the remaining spices, then stir in 1 cup Parmesan and 1/3 cup mozzarella until melted and smooth.

14. 14

    Simmer the sauce for 2–3 minutes. Add salt and pepper and adjust to taste.

15. 15

    Add the cooked rigatoni to the skillet and toss until the pasta is evenly coated in the sauce.

16. 16

    Slice the cooked chicken and serve it on top of the pasta. Garnish with extra Parmesan, parsley, and crushed pepper flakes if desired.

Notes

Marinate the chicken for at least 30 minutes for best flavor. The chicken is finished in the oven to ensure it stays juicy while the sauce is prepared in the same pan to capture the flavor from the chicken drippings.

Nutrition per serving

• pasta
• main
• dinner
• chipotle
• chicken
• spicy
• creamy
• baked