Honey Chipotle Chicken Pasta (Print View)

Tender chicken with penne in a creamy honey chipotle sauce. Sweet, smoky, and satisfying in under 45 minutes.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 2 tablespoons olive oil

→ Pasta

07 - 12 ounces penne pasta

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 2 tablespoons chipotle peppers in adobo sauce, finely chopped
11 - 3 tablespoons honey
12 - 1 cup heavy cream
13 - 1/2 cup low-sodium chicken broth
14 - 1/2 cup freshly grated Parmesan cheese
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - Juice of 1/2 lime

→ Garnish

18 - 2 tablespoons chopped fresh cilantro
19 - Extra grated Parmesan cheese (optional)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, season the chicken breasts on both sides with smoked paprika, garlic powder, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate, rest 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic, sauté for 30 seconds until fragrant.
05 - Stir in chopped chipotle peppers and honey. Cook for 1 minute, then add heavy cream, chicken broth, salt, and pepper. Simmer 3 to 4 minutes, stirring, until slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice.
07 - Toss in drained pasta and sliced chicken, adding reserved pasta water as needed for desired sauce consistency. Cook 1 to 2 minutes until everything is well coated and heated through.
08 - Serve immediately, garnished with chopped cilantro and extra Parmesan if desired.

# Expert Advice:

01 -
  • The sweet honey cuts through the smoky chipotle heat in a way that feels balanced, not overwhelming, even for people who get nervous around spice.
  • You can have everything on the table in under an hour, which means it works for weeknight scrambles and weekend gatherings alike.
  • It uses pantry staples and one skillet for the sauce, so cleanup doesn't drag on forever.
  • The creamy Parmesan sauce clings to every piece of penne and makes leftovers taste just as good reheated the next day.
02 -
  • Don't skip reserving pasta water, it's the easiest way to fix a sauce that's too thick without watering down the flavor.
  • Resting the chicken after searing keeps it juicy, slicing it too soon means all that moisture ends up on your cutting board instead of in your pasta.
  • Taste the chipotle peppers before adding them, some brands are much hotter than others and you can always add more heat but you can't take it away.
  • Freshly grated Parmesan melts smoothly, the pre-shredded kind has anti-caking agents that can make your sauce grainy.
03 -
  • Sear the chicken in a hot pan without moving it around, that's how you get a golden crust that adds flavor to the sauce later.
  • Use the same skillet for the sauce so all those browned bits from the chicken melt into the cream and add depth.
  • Finish the dish with a drizzle of good olive oil and a crack of black pepper right before serving, it makes everything taste more intentional.
  • If you're doubling the recipe, use two skillets or a big stockpot so everything heats evenly and the sauce doesn't get watery.
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