Honey Chipotle Chicken Pasta (Printable Version)

Seared chicken and penne in a rich, sweet-smoky honey chipotle cream sauce with fresh cilantro garnish.

# What You Need:

→ 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, or to taste
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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, season 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 with internal temperature reaching 165°F. Transfer to a plate and rest for 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 for 3 to 4 minutes, stirring, until slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice.
07 - Toss drained pasta and sliced chicken into the sauce, adding reserved pasta water as needed to achieve desired consistency. Cook for 1 to 2 minutes until everything is well coated and heated through.
08 - Serve immediately, garnished with chopped cilantro and extra Parmesan cheese if desired.

# Expert Pointers:

01 -
  • The sweet honey tames the smoky heat in a way that feels indulgent without being heavy.
  • You get restaurant quality flavor with pantry staples and one skillet for the sauce.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip resting the chicken after searing or all the juices will run out onto your cutting board instead of staying in the meat.
  • Taste the sauce before adding the pasta because once everything is mixed, it is much harder to fix the seasoning balance.
  • Use freshly grated Parmesan or the sauce will turn grainy and separate instead of becoming silky.
03 -
  • Reserve more pasta water than you think you need because the sauce thickens fast and you will want the insurance.
  • Let the sauce simmer an extra minute after adding the Parmesan so it fully melts and emulsifies instead of clumping.
  • Slice the chicken against the grain so every piece stays tender instead of chewy.
Go Back