Creamy Chipotle Chicken Pasta

I've been obsessed with putting chipotle peppers into all my food lately!! They're so good mixed into pasta sauce...creamy, smokey, cheesy.. AHH!!

Kept this one simple for you guys so that you could customize on your own if you want. Would be really good with spinach and then I was also thinking cilantro might be good in here, but unfortunately I am one of those people who got the "cilantro tastes like soap" genes.

*At first when I made this recipe I blended 4 chipotle peppers in adobo sauce and it was WAY too spicy so I switched things up for you guys and suggest only using 2 tbsp of the adobo sauce - that way there's no need to get a blender dirty. You can freeze the leftover adobo peppers and save them for another time.. or make my copycat chipotle vinaigrette salad dressing recipe!! 

What you need:

• 1/2 lb pasta (I used Mafaldine)
• 2 chicken breasts
• 4-6 minced garlic cloves
• 2 tbsp of the adobo sauce from a can of chipotle peppers in adobo sauce
• 1 cup heavy whipping cream
• 1/3 cup reserved pasta water
• Parmesan cheese

What to do:

1. ​Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Season the chicken with salt and pepper and cook it in a skillet until golden brown on each side. Cut and dice into bite sized pieces.
3. Cook the garlic in the olive oil for a few minutes until fragrant.
4. Add the adobo sauce to the garlic, then add the heavy cream in, in two even portions - this allows the first portion to warm up a bit so that it emulsifies better!
5. Season with a little salt and pepper.
6. Next, add in the cooked chicken from step 2. (If you want to add a little more to this dish, now would be a good time to add in some greens like spinach!)
7. Add the cooked pasta to the sauce, add the pasta water here too. Mix until the noodles are coated in the sauce.
8. Top with parmesan cheese before serving.