Marinate the chicken

• In a large bowl, combine the chicken breasts, olive oil, chili powder, chipotle powder, onion powder, garlic powder, coriander, oregano, salt and pepper.
• Toss until evenly coated and marinate for at least 30 minutes.

Sear the chicken

• Heat the oil and butter in a large skillet over medium-high heat.
• Sear the chicken for 4–5 minutes per side until lightly charred.

Bake the chicken

• Transfer the skillet to a 160 °C oven and bake until the internal temperature reaches 74 °C, while preparing the sauce.

Cook the pasta

• Boil the fettuccine in salted water until al dente.
• Drain and set aside.

Sauté the aromatics

• In the same skillet, sauté the diced onion until softened.
• Add the minced garlic and cook until fragrant.

Bloom the spices

• Add the butter, followed by the spices, and stir until combined.

Add tomato paste and chipotle sauce

• Mix in the tomato paste and cook until slightly darkened.
• Add the chipotle sauce and cook for 2–3 minutes.

Deglaze with stock

• Pour in the chicken stock, scraping up the browned bits from the bottom of the skillet.
• Stir until smooth.

Make the creamy sauce

• Reduce the heat to medium-low and stir in the heavy cream.
• Stir in the freshly squeezed lemon juice until smooth and combined.

Melt in the cheeses

• Add the Parmesan and Mexican three-cheese blend, stirring until melted and smooth.
• Simmer for 2–3 minutes, then season with salt and pepper to taste.

Toss the pasta

• Add the cooked fettuccine and parsley, tossing until evenly coated in the sauce.

Serve

• Slice the chicken and serve it over the pasta.
• Garnish with Parmesan, parsley and crushed pepper flakes.