Marinate the chicken

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

Cook the chicken

• Heat the olive oil and butter in a large skillet over medium-high heat.
• Add the chicken breasts and cook for 4–5 minutes per side, until slightly charred.
• Transfer the chicken to a 160 °C oven to finish cooking while preparing the pasta sauce.

Cook the pasta

• Cook the rigatoni in salted boiling water until al dente.
• Drain and set aside.

Start the sauce

• In the same skillet, add the diced onion and sauté until slightly translucent.
• Add the minced garlic and cook until fragrant.
• Stir in the butter until melted, then add half of the spices (garlic powder, onion powder, chili powder, oregano, smoked paprika, basil and coriander) and cook until fragrant.

Add chipotle and deglaze

• Add the chipotle sauce and stir well.
• Cook for 2–3 minutes.
• Deglaze the pan with the chicken stock, scraping up any browned bits, and mix until smooth.

Make it creamy

• Lower the heat to medium-low, then pour in the heavy cream and stir until combined.
• Add the remaining spices, then stir in the Parmesan and mozzarella until melted and smooth.
• Simmer for 2–3 minutes, then add salt and pepper and adjust to taste.

Combine and serve

• Add the cooked rigatoni and toss until evenly coated in the sauce.
• Slice the chicken and serve on top of the pasta.
• Garnish with Parmesan, parsley and crushed pepper flakes.