Bring salted water to a boil and cook the pasta until al dente. Reserve 100 ml of the pasta water and set aside.

Season the chicken with salt, pepper, chili, paprika, turmeric, curry, cumin, and garlic powder. Heat 10 g of butter in a pan and sear the chicken for 2–3 minutes per side until golden. Add one finely chopped chipotle (dissolved in a bit of water) on top while cooking. Once lightly seared but not fully cooked through, transfer the chicken to a closed container to rest and finish cooking in its own steam, this keeps it juicy and tender.

In the same pan, add olive oil (or butter) and another finely chopped chipotle. Add paprika, garlic, salt, and pepper. Sauté for a few seconds until fragrant. Pour in the heavy cream and reserved pasta water. Stir in the cheddar cheese until melted and creamy.

Add the cooked pasta to the sauce and toss until fully coated. Slice the chicken into strips and place it on top of the creamy pasta. Garnish with extra cheese or parsley if desired.