In a large skillet or Dutch oven, heat olive oil or butter over medium heat. Once shimmering, add onion and garlic. Sauté until the onion becomes translucent, about 3 minutes.

Add shredded cooked chicken, chipotle peppers, and adobo sauce to the skillet. Stir well and cook for another 2-3 minutes.

Pour in chicken broth and heavy cream, scraping up any bits stuck to the bottom. Bring to a gentle simmer.

Stir in uncooked pasta, ensuring it's fully submerged. Cover and cook for 10-12 minutes.

Reduce heat to low and stir in shredded cheddar cheese until melted and creamy.

Adjust seasoning with salt, pepper, or more chipotle sauce if desired. Let sit off heat for 2 minutes before serving.