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Creamy Chipotle Chicken Pasta
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Creamy Chipotle Chicken Pasta

1 hServes 6Nutri-Score C€€
from @thesapor75 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (boneless, skinless)Meat680 g
  • olive oil (for the marinade)Pantry15 ml
  • chipotle powder (for the marinade)Spices5 g
  • garlic powder (for the marinade)Spices3 g
  • onion powder (for the marinade)Spices3 g
  • chili powder (for the marinade)Spices3 g
  • oregano (dried, for the marinade)Spices2 g
  • coriander (ground, for the marinade)Spices2 g
  • salt (for the marinade)Spices6 g
  • black pepper (ground, for the marinade)Spices1.5 g
  • butter (for cooking the chicken)Dairy15 g
  • olive oil (for cooking the chicken)Pantry15 ml
  • fettuccineGrains450 g
  • unsalted butter (for the sauce)Dairy45 g
  • yellow onion (diced)Produce1 piece
  • garlic (cloves, minced)Produce7 pieces
  • heavy creamDairy480 ml
  • chicken stockPantry60 ml
  • chipotle saucePantry45 ml
  • tomato pastePantry30 g
  • lemon (juiced)Produce0.5 pieces
  • Parmesan cheese (freshly grated)Dairy90 g
  • Mexican three cheese blend (chihuahua, oaxaca and cotija)Dairy40 g
  • garlic powder (for the sauce)Spices3 g
  • chipotle powder (for the sauce)Spices3 g
  • onion powder (for the sauce)Spices3 g
  • chili powder (for the sauce)Spices3 g
  • smoked paprika (for the sauce)Spices3 g
  • oregano (dried, for the sauce)Spices2 g
  • cumin (ground, for the sauce)Spices1.5 g
  • coriander (ground, optional, for the sauce)Spices1.5 g
  • salt (to taste)Spices4 g
  • black pepper (ground, to taste)Spices1.5 g
  • parsley (chopped, for garnish)Produce10 g
  • red pepper flakes (optional, for garnish)Spices2 g

per serving

Nutrition

808kcal

Carbs
63 g
Proteins
39 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Oven
  • Stockpot
  • Kitchen thermometer
  • Colander
  • Grater

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Cook the pasta

    • Boil the fettuccine in salted water until al dente.
    • Drain and set aside.
    Step 4

  5. Sauté the aromatics

    • In the same skillet, sauté the diced onion until softened.
    • Add the minced garlic and cook until fragrant.
    Step 5

  6. Bloom the spices

    • Add the butter, followed by the spices, and stir until combined.
    Step 6

  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.
    Step 7

  8. Deglaze with stock

    • Pour in the chicken stock, scraping up the browned bits from the bottom of the skillet.
    • Stir until smooth.
    Step 8

  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.
    Step 9

  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.
    Step 10

  11. Toss the pasta

    • Add the cooked fettuccine and parsley, tossing until evenly coated in the sauce.
    Step 11

  12. Serve

    • Slice the chicken and serve it over the pasta.
    • Garnish with Parmesan, parsley and crushed pepper flakes.
    Step 12
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