Step 1

Cook the pasta according to the directions on the package, then drain and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a skillet over medium-high heat.

Step 3

Once the oil is hot, add the chicken breast chunks to the skillet and season them with the salt and pepper.

Step 4

Cook the chicken breast chunks until they are golden brown on both sides.

Step 5

Add the diced onions, diced red peppers and diced orange peppers to the skillet with the chicken and stir well.

Step 6

Add the garlic puree, smoked paprika, salt and pepper to the skillet.

Step 7

Stir well again and continue cooking for 3 minutes.

Step 8

Add the chipotle pepper sauce and chicken broth to the skillet. Stir well.

Step 9

Add the heavy cream and lime juice to the skillet and stir well.

Step 10

Bring the liquid to a boil and then reduce the heat to medium.

Step 11

Leave the mixture to simmer and thicken for 10 minutes.

Step 12

After 10 minutes, add the cooked pasta to the skillet.

Step 13

Stir until all of the noodles are coated in sauce.

Step 14

Add the grated parmesan to the skillet and stir again.

Step 15

Leave the pasta to simmer for 4 minutes.

Step 16

After 4 minutes, remove the skillet from the heat and add the chopped parsley.

Step 17

Stir the chopped parsley into the pasta.

Step 18

Top with grated parmesan, crispy tortilla strips and parsley if desired.

Step 19

Serve and enjoy!