Provided by Sunny Anderson
Categories side-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
- In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
- Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
- In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
- For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
- For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.
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Popy ustad
[email protected]This recipe was a bit too cheesy for my taste, but I still enjoyed it. The chipotle chicken was very flavorful.
Fatima Saeed
[email protected]This recipe is a great way to spice up your mac and cheese. The chipotle chicken adds a nice kick of flavor.
Oumaya Wasli
[email protected]I would definitely make this recipe again. It was easy to follow and the results were delicious.
Midas Gold
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The chipotle chicken was very flavorful.
Jaharra manuel
[email protected]I'm not a fan of mac and cheese, but I loved this recipe. The chipotle chicken was so flavorful and the mac and cheese was creamy and cheesy.
Jonelle Francis
[email protected]This recipe is a great way to use up leftover chicken. The chipotle chicken and mac and cheese go together perfectly.
Pheonix Barrett
[email protected]I was looking for a new mac and cheese recipe and this one did not disappoint. The chipotle chicken added a nice kick of flavor.
Faisal Hameed
[email protected]This recipe was easy to follow and the results were amazing! The chipotle chicken was tender and juicy, and the mac and cheese was perfectly cheesy.
Hiigsiga Nolosha channel
[email protected]I'm not a huge fan of chipotle, but I really enjoyed this recipe. The chicken was moist and flavorful, and the mac and cheese was creamy and cheesy.
Dipak Gupta
[email protected]This recipe is a keeper! The chipotle chicken was so flavorful and the mac and cheese was the perfect comfort food.
Heya Mondol
[email protected]I made this recipe last night and it was delicious! The chipotle chicken was perfectly seasoned and the mac and cheese was creamy and cheesy.
ROY MTR
[email protected]This recipe was a hit with my family! The chipotle chicken was flavorful and juicy, and the baked mac and cheese was creamy and cheesy. I will definitely be making this again.