Hoofdgerecht
Creamy Chipotle Chicken Pasta
1 uVoor 6Nutri-Score C€€
C
1 u
1 uCreamy Chipotle Chicken Pasta
wat je nodig hebt
Ingrediënten
chicken breast (boneless, skinless)Vlees680 g
olive oil (for the marinade)Voorraadkast15 ml
chipotle powder (for the marinade)Kruiden en specerijen5 g
garlic powder (for the marinade)Kruiden en specerijen3 g- onion powder (for the marinade)Kruiden en specerijen3 g
chili powder (for the marinade)Kruiden en specerijen3 g
oregano (dried, for the marinade)Kruiden en specerijen2 g
coriander (ground, for the marinade)Kruiden en specerijen2 g
salt (for the marinade)Kruiden en specerijen6 g
black pepper (ground, for the marinade)Kruiden en specerijen1,5 g
butter (for cooking the chicken)Zuivel15 g- olive oil (for cooking the chicken)Voorraadkast15 ml
fettuccineGranen450 g- unsalted butter (for the sauce)Zuivel45 g
yellow onion (diced)Groente en fruit1 stuk
garlic (cloves, minced)Groente en fruit7 stukken
heavy creamZuivel480 ml
chicken stockVoorraadkast60 ml- chipotle sauceVoorraadkast45 ml
tomato pasteVoorraadkast30 g
lemon (juiced)Groente en fruit0,5 stukken
Parmesan cheese (freshly grated)Zuivel90 g- Mexican three cheese blend (chihuahua, oaxaca and cotija)Zuivel40 g
- garlic powder (for the sauce)Kruiden en specerijen3 g
- chipotle powder (for the sauce)Kruiden en specerijen3 g
- onion powder (for the sauce)Kruiden en specerijen3 g
- chili powder (for the sauce)Kruiden en specerijen3 g
- smoked paprika (for the sauce)Kruiden en specerijen3 g
- oregano (dried, for the sauce)Kruiden en specerijen2 g
cumin (ground, for the sauce)Kruiden en specerijen1,5 g- coriander (ground, optional, for the sauce)Kruiden en specerijen1,5 g
- salt (to taste)Kruiden en specerijen4 g
- black pepper (ground, to taste)Kruiden en specerijen1,5 g
parsley (chopped, for garnish)Groente en fruit10 g- red pepper flakes (optional, for garnish)Kruiden en specerijen2 g
per portie
Voedingswaarden
808kcal
- Koolhydraten
- 63 g
- Eiwitten
- 39 g
- Vetten
- 44 g
wat je gebruikt
Keukengerei
Mengkom
Koekenpan
Oven
Soeppan
Keukenthermometer
Vergiet
Rasp
stap voor stap
Bereiding
- Stap 1
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.
- Stap 2
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.
- Stap 3
Bake the chicken
- Transfer the skillet to a 160 °C oven and bake until the internal temperature reaches 74 °C, while preparing the sauce.
- Stap 4
Cook the pasta
- Boil the fettuccine in salted water until al dente.
- Drain and set aside.
- Stap 5
Sauté the aromatics
- In the same skillet, sauté the diced onion until softened.
- Add the minced garlic and cook until fragrant.
- Stap 6
Bloom the spices
- Add the butter, followed by the spices, and stir until combined.
- Stap 7
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.
- Stap 8
Deglaze with stock
- Pour in the chicken stock, scraping up the browned bits from the bottom of the skillet.
- Stir until smooth.
- Stap 9
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.
- Stap 10
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.
- Stap 11
Toss the pasta
- Add the cooked fettuccine and parsley, tossing until evenly coated in the sauce.
- Stap 12
Serve
- Slice the chicken and serve it over the pasta.
- Garnish with Parmesan, parsley and crushed pepper flakes.
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