Chicken chipotle pasta

Salt the boiling water, add the pasta and cook it to the package direction, stirring.

Reserve one cup of the pasta water, drain the pasta and set it aside.

Slice the chicken breasts in half.

Mix the flour with the salt, black pepper, chipotle pepper, garlic powder, onion powder and oregano.

Coat each piece of chicken completely in the flour mixture and shake off the excess.

Melt the butter with the oil in a skillet over medium-high heat.

Cook the chicken three minutes on each side, then remove, cover and rest it.

Drop the heat to medium low, add a little more oil, then the minced garlic, the chipotle peppers and the sundried tomatoes for a few seconds.

Once the garlic smells, stir in two teaspoons of the leftover flour mixture.

Mix in the heavy cream, the reserved pasta water and the can of media crema.

Season with chicken bouillon, salt, black pepper, chipotle powder, onion powder and garlic powder.

Bring to a simmer until thickened, then taste and adjust the salt and chipotle.

Add the Parmesan and let it melt.

Add the pasta, mix it through the sauce and hold it on the lowest heat.

Plate the pasta, cut the rested chicken into strips and lay it on top.

Top with more Parmesan and chopped cilantro or parsley; serve with garlic bread.