1) Saute onion in two tablespoons Olive oil in a large, deep-sided skillet or a medium sized saucepan until tender and translucent, season with salt and pepper.

2) Add garlic and saute until fragrant.

3) Add the chipotles, chicken pieces, and Italian seasonings. Season with more salt and pepper.

4) Saute over medium heat turning chicken to sear on all sides.

5) Add the tomato sauce and red pepper flakes. Bring up to a simmer and continue to simmer for ten minutes or until chicken is cooked through. In the meantime cook the pasta to al dente according to package directions and add the dried chiles to the cooking water with the spaghetti.

6) Stir in the shrimp and milk. Slowly add in the sour cream while stirring. Bring to a slow simmer. Simmer until shrimp begin to curl.

7) Remove from heat.

8) Serve over pasta(remove the chiles when draining) with fresh Parmesan cheese.