The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade follows).
To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.
In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
In a blender, Purée the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.Makes 4 Source: