Chipotle Chicken Pasta

• ½ pound - pasta
• 1  - chicken breast
• 1 teaspoon - salt
• ½ teaspoon - black pepper
• ½ teaspoon - dried parsley
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• ½ teaspoon - cumin
• ¼ teaspoon - red pepper flakes
• 2 tablespoon - unsalted butter
• 1 tablespoon - olive oil
• ½  - onion
• ½  - red bell pepper
• ½  - green bell pepper
• ½  - orange or yellow bell pepper
• 2 cloves - garlic
• 2 cup - heavy cream
• ½ cup - chicken broth
• 1 can - chipotle peppers in adobo sauce
• ¾ cup - mozzarella cheese
• 1 cup - Parmesan cheese
• 1 cup - reserved pasta water
• ⅛  - parsley
• ⅛  - Extra mozzarella and Parmesan

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Season chicken with salt, pepper, parsley, garlic powder, onion powder, paprika, cumin, and red pepper flakes. Toss to coat.
3. In a large skillet, heat butter and olive oil over medium heat. Add the seasoned chicken and cook for 5–10 minutes until fully cooked. Remove from pan and set aside.
4. Add diced onion and sliced bell peppers to the skillet. Season with salt and pepper. Cook until softened.
5. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
6. Add 1.5 cups heavy cream to the skillet and bring to a simmer.
7. In a blender, combine the chipotle peppers in adobo sauce, 1/2 cup heavy cream, and chicken broth. Blend until smooth.
8. Pour chipotle sauce into the skillet and stir to combine. Bring to a light simmer and season again with the same spice blend used on the chicken.
9. Add mozzarella and Parmesan to the sauce. Stir until melted and creamy.
10. Toss in the cooked pasta, reserved pasta water, and cooked chicken. Stir until everything is well coated.
11. Serve hot, topped with more Parmesan, mozzarella, and fresh parsley. Enjoy!