A creamy and smoky pasta dish with a hint of spice, perfect for a quick and satisfying meal.
Cook the penne pasta in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Heat a skillet over medium-high heat, add a drizzle of oil, and cook the chicken breasts until golden and cooked through. Remove and set aside.
Cut the chicken into even pieces for uniform cooking.
In the same skillet, sauté the chopped onion and minced garlic until fragrant and softened.
Lower the heat to avoid burning the garlic.
Add the Alfredo sauce, chipotle chile, chili powder, maple syrup, and salt to the skillet. Stir well and let it simmer.
Taste the sauce and adjust the seasoning as needed.
Slice the cooked chicken and add it to the sauce. Stir to coat the chicken evenly.
Let the chicken simmer in the sauce for a few minutes to absorb the flavors.
Toss the cooked pasta with the sauce until well combined.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta on plates and garnish with chopped fresh cilantro.
Sprinkle some grated Parmesan cheese for extra flavor.
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