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Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water, then add the macaroni pasta. Cook for 7 minutes, stirring occasionally.

Before draining the pasta, reserve 1/3 cup of the starchy pasta water. Drain the cooked macaroni in a colander and set aside.

While the pasta cooks, season the chopped chicken breast with 1 teaspoon of salt, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper. Mix thoroughly to ensure the chicken is evenly coated.

Heat a large skillet or pan over high heat. Add the seasoned chicken and cook for 6 to 7 minutes, stirring occasionally, until it is browned and cooked through. Remove the cooked chicken from the pan and set aside.

Reduce the heat to low. To the same pan (do not clean it), add the milk, light cream cheese, and finely chopped chipotle peppers in adobo. Stir continuously until the cream cheese melts and the ingredients are well combined.

Simmer the sauce on low heat, stirring frequently, until it thickens to your desired consistency. This should take approximately 3 to 5 minutes.

Return the cooked macaroni and chicken to the pan with the thickened chipotle sauce. Add the reserved 1/3 cup of pasta water. Mix everything together thoroughly until the pasta and chicken are evenly coated in the creamy sauce.

Serve immediately. Optionally, garnish with fresh chopped cilantro before serving.


Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water, then add the macaroni pasta. Cook for 7 minutes, stirring occasionally.

Before draining the pasta, reserve 1/3 cup of the starchy pasta water. Drain the cooked macaroni in a colander and set aside.

While the pasta cooks, season the chopped chicken breast with 1 teaspoon of salt, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper. Mix thoroughly to ensure the chicken is evenly coated.

Heat a large skillet or pan over high heat. Add the seasoned chicken and cook for 6 to 7 minutes, stirring occasionally, until it is browned and cooked through. Remove the cooked chicken from the pan and set aside.

Reduce the heat to low. To the same pan (do not clean it), add the milk, light cream cheese, and finely chopped chipotle peppers in adobo. Stir continuously until the cream cheese melts and the ingredients are well combined.

Simmer the sauce on low heat, stirring frequently, until it thickens to your desired consistency. This should take approximately 3 to 5 minutes.

Return the cooked macaroni and chicken to the pan with the thickened chipotle sauce. Add the reserved 1/3 cup of pasta water. Mix everything together thoroughly until the pasta and chicken are evenly coated in the creamy sauce.

Serve immediately. Optionally, garnish with fresh chopped cilantro before serving.
