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Creamy Chipotle Chicken Pasta
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Creamy Chipotle Chicken Pasta

1 hServes 4Nutri-Score C€€
from @thesapor75 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (butterflied, cut in half)Meat2 pieces
  • olive oil (for the marinade)Pantry7.5 ml
  • chipotle sauce (for the marinade)Pantry30 ml
  • garlic powder (for the marinade)Spices10 g
  • onion powder (for the marinade)Spices10 g
  • chili powder (for the marinade)Spices10 g
  • oregano (for the marinade)Spices10 g
  • coriander (for the marinade)Spices5 g
  • basil (for the marinade)Spices5 g
  • salt (for the marinade)Spices5 g
  • black pepper (for the marinade)Spices2.5 g
  • butter (for cooking the chicken)Dairy15 g
  • olive oil (for cooking the chicken)Pantry15 ml
  • rigatoni (cooked)Grains340 g
  • butter (for the sauce)Dairy30 g
  • yellow onion (diced)Produce1 piece
  • garlic (minced)Produce7 pieces
  • heavy creamDairy400 ml
  • chicken stockPantry60 ml
  • chipotle sauce (for the sauce)Pantry45 ml
  • Parmesan cheese (freshly grated)Dairy100 g
  • mozzarella (shredded)Dairy40 g
  • garlic powder (for the sauce)Spices10 g
  • onion powder (for the sauce)Spices5 g
  • chili powder (for the sauce)Spices5 g
  • smoked paprika (for the sauce)Spices5 g
  • oregano (for the sauce)Spices5 g
  • basil (for the sauce)Spices5 g
  • coriander (optional, for the sauce)Spices2.5 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices2 g
  • Parmesan cheese (for garnish)Dairy20 g
  • parsley (for garnish)Produce5 g
  • crushed pepper flakes (optional, for garnish)Spices2 g

per serving

Nutrition

839kcal

Carbs
75 g
Proteins
36 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Oven
  • Stockpot
  • Colander

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. Cook the pasta

    • Cook the rigatoni in salted boiling water until al dente.
    • Drain and set aside.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. 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.
    Step 6

  7. 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.
    Step 7
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