Ingredients
Equipment
Method
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
- In the same pan, add onion and cook until soft, about 3 minutes. Stir in garlic and chipotle peppers and cook for another 1 minute.
- Return the chicken to the pan. Add pasta, chicken broth, milk, smoked paprika, salt, and pepper. Stir well and bring to a simmer.
- Reduce heat to low, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Stir in shredded cheddar and Monterey Jack cheese until melted and creamy.
- Garnish with fresh cilantro or parsley and serve immediately.
Notes
Adjust chipotle levels based on your spice tolerance. For a creamier texture, add a splash of heavy cream at the end. This dish also reheats beautifully for lunch the next day!
