Sear the chicken:

In a large, deep skillet or sauté pan, heat olive oil over medium-high heat.

Season chicken with salt, pepper, and smoked paprika.

Sear until golden and cooked through (about 5–6 minutes). Remove and set aside.

Sauté aromatics:

In the same pan, add a bit more oil if needed. Sauté onions (if using), garlic, and chopped chipotle peppers with adobo sauce for about 2 minutes until fragrant.

Add potatoes & pasta:

Stir in baby potatoes and uncooked pasta. Pour in chicken broth and heavy cream. Stir to combine.

Simmer:

Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, stirring occasionally, until potatoes are tender and pasta is al dente.

(Add a splash of water or broth if it gets too thick before pasta is fully cooked.)

Finish with cheese & chicken:

Stir in cheese until melted and creamy. Return cooked chicken to the pan. Simmer for another 2–3 minutes to heat through.

Squeeze in lime juice if using, and stir.

Serve:

Garnish with chopped cilantro and an extra drizzle of adobo sauce or a dollop of sour cream for creaminess.

Tips & Variations:

Spice level: Reduce to 1 chipotle pepper for mild, or add red pepper flakes for extra heat.

No cream? Use evaporated milk or add a splash of cream cheese for richness.

Make it veggie: Swap chicken for black beans and corn; use veggie broth.

Meal prep–friendly: Reheats well and thickens nicely overnight.