# Components:
→ Pasta & Chicken
01 - 10 ounces spaghetti
02 - 2 cups cooked shredded chicken
→ Chipotle Cream Sauce
03 - 1 tablespoon butter
04 - 2 cloves garlic, minced
05 - 3/4 cup heavy cream
06 - 1/3 cup milk
07 - 2 chipotle peppers in adobo sauce, finely chopped
08 - 1 tablespoon adobo sauce
09 - 1 1/2 cups shredded cheddar cheese
10 - Salt and freshly ground black pepper, to taste
→ Finish
11 - 2 tablespoons chopped fresh cilantro
12 - Lime wedges, for serving (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and milk, then stir in the chopped chipotle peppers and adobo sauce. Simmer the mixture for 2 to 3 minutes, allowing flavors to blend.
03 - Gradually add shredded cheddar cheese to the sauce, stirring constantly until melted and smooth. Stir in the shredded chicken and cook for an additional 2 minutes to heat through.
04 - Add cooked spaghetti to the skillet and toss until the pasta is thoroughly coated in the chipotle cream sauce. Season to taste with salt and freshly ground black pepper.
05 - Transfer to serving plates. Sprinkle with chopped fresh cilantro and serve immediately, offering lime wedges on the side.
