Creamy Chipotle Chicken Pasta by Thesapor

Ingredients

• 2 boneless skinless chicken breasts, butterflied
• 1/2 tbsp olive oil
• 2 tbsp chipotle sauce
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 2 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter
• 1 tbsp olive oil
• 12 oz rigatoni
• 2 tbsp butter
• 1/2 yellow onion, diced
• 7 garlic cloves, minced
• 1 2/3 cups heavy cream
• 1/4 cup chicken stock
• 3 tbsp chipotle sauce
• 1 cup freshly grated Parmesan cheese
• 1/3 cup shredded mozzarella
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander, optional
• Salt and pepper, to taste
• 2 tbsp chopped parsley, for garnish
• Extra Parmesan, for garnish

Instructions

1. Toss the butterflied chicken with olive oil, chipotle sauce, garlic powder, onion powder, chili powder, oregano, coriander, basil, salt, and pepper; marinate for at least 30 minutes.
2. Heat the butter and olive oil in a large skillet over medium-high heat, then sear the chicken for 4–5 minutes per side until lightly charred.
3. Transfer the chicken to a 320°F oven and bake for 8–12 minutes, until the center reaches 165°F and the juices run clear.
4. Boil the rigatoni in salted water for 10–12 minutes until al dente, then drain and set aside.
5. In the same skillet, sauté the diced onion over medium heat for 3–4 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
6. Stir in the butter and half of the seasonings, cooking for 30 seconds until aromatic, then add the chipotle sauce and cook for 2–3 minutes.
7. Pour in the chicken stock and scrape up the browned bits, then stir in the heavy cream over medium-low heat until smooth.
8. Add the remaining seasonings, Parmesan, and mozzarella, then simmer for 2–3 minutes until the sauce is melted and creamy.
9. Toss the cooked rigatoni in the sauce for 1–2 minutes until fully coated and glossy.
10. Slice the chicken and serve it over the pasta, then finish with parsley, extra Parmesan, and red pepper flakes if using.