Cooking Instructions:

Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later use.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and chipotle peppers, cooking for an additional minute until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Add the smoked paprika and adjust seasoning with salt and pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.

Add the cooked pasta and sliced chicken to the skillet, tossing everything together. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency. Cook for an additional 2-3 minutes to heat everything through.

Serve the pasta in bowls, garnished with fresh cilantro and grated Parmesan cheese if desired.

For extra tips, consider marinating the chicken in a mixture of lime juice, garlic, and spices for at least 30 minutes before cooking for added flavor. Additionally, feel free to adjust the number of chipotle peppers based on your heat preference, and don't hesitate to add vegetables like bell peppers or spinach for extra nutrition. Enjoy your cooking