Save The first time I made this honey chipotle chicken pasta, my husband literally stopped mid-bite and asked what restaurant I'd ordered it from. The combination of smoky heat from the chipotle and that subtle sweetness from honey creates this incredible flavor that people just can't quite place but absolutely love.
I've started making this pasta whenever we have friends over for casual dinners because it looks impressive but honestly comes together so quickly. Last time my sister was visiting, she watched me sear the chicken and make the sauce, then couldn't believe it was her first time seeing the recipe because it tasted like something I'd been perfecting for years.
Ingredients
- 2 large boneless skinless chicken breasts: These will be your protein foundation, so pound them to even thickness if they're uneven so they cook through at the same rate
- 1 tsp smoked paprika: This layered with actual chipotle creates that deep smoky flavor that makes the whole dish sing
- 1/2 tsp garlic powder: Use this on the chicken for seasoning while you'll use fresh garlic in the sauce for two different garlic experiences
- 1/2 tsp salt and 1/4 tsp black pepper: Season your chicken generously because underseasoned protein is the quickest way to make a pasta dish feel flat
- 2 tbsp olive oil: You want enough oil to get a gorgeous golden sear on the chicken without overcrowding the pan
- 350 g (12 oz) penne pasta: The ridges on penne catch that beautiful sauce perfectly, though rotini or bow ties would work in a pinch
- 2 tbsp unsalted butter: This creates the rich base for your sauce along with the olive oil left from searing the chicken
- 3 cloves garlic, minced: Fresh garlic in the sauce gives you that aromatic foundation that makes the whole kitchen smell incredible
- 2 tbsp chipotle peppers in adobo sauce, finely chopped: Start with this amount and adjust up or down depending on your heat tolerance because chipotle heat can vary by brand
- 3 tbsp honey: This cuts through the heat and creaminess while helping the sauce cling to every piece of pasta
- 1 cup (240 ml) heavy cream: This creates that luxurious restaurant-style sauce, though half-and-half works if you want something lighter
- 1/2 cup (120 ml) low-sodium chicken broth: This adds depth without making the sauce too salty since you'll also be adding Parmesan
- 1/2 cup (50 g) freshly grated Parmesan cheese: Freshly grated melts into the sauce beautifully and adds that salty umami note that ties everything together
- 1/2 tsp salt and 1/4 tsp black pepper: Season the sauce at the end and taste because the chipotle and Parmesan both bring salt to the party
- Juice of 1/2 lime: This brightens the whole dish and balances the richness of the cream sauce
- 2 tbsp chopped fresh cilantro: This adds fresh color and a herbal note that cuts through the richness
- Extra grated Parmesan (optional): Pass this at the table because some people (like me) believe you can never have enough cheese
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil while you prep everything else because multitasking is the secret to getting dinner on the table efficiently
- Cook the penne pasta:
- Cook the pasta according to package directions until al dente, then drain but definitely save that 1/2 cup of pasta water because it's liquid gold for adjusting your sauce consistency later
- Season the chicken generously:
- While the pasta cooks, rub both sides of each chicken breast with smoked paprika, garlic powder, salt, and pepper, pressing the spices into the meat so they adhere well
- Sear the chicken to perfection:
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken for about 4 to 5 minutes per side until it's beautifully golden and reaches 74°C (165°F) internally
- Let the chicken rest briefly:
- Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing, which keeps all those juices inside instead of running out onto your cutting board
- Build your sauce base:
- Reduce the heat to medium and add butter and minced garlic to the same skillet, stirring for about 30 seconds until fragrant but not browned
- Add the smoky-sweet elements:
- Stir in the chopped chipotle peppers and honey, letting them cook together for about 1 minute to meld the flavors before adding the cream
- Create the creamy sauce:
- Pour in the heavy cream, chicken broth, salt, and pepper, then simmer for 3 to 4 minutes while stirring until the sauce thickens slightly and coats the back of a spoon
- Add the cheese and finish the sauce:
- Stir in the Parmesan cheese until completely melted and smooth, then add the lime juice and taste to adjust the seasoning
- Bring it all together:
- Add the drained pasta and sliced chicken to the sauce, tossing everything together and adding pasta water as needed until each piece is coated and the consistency is perfect
- Garnish and serve immediately:
- Serve the pasta hot, sprinkled with fresh cilantro and extra Parmesan if desired, while the sauce is still glossy and clinging to everything
Save This pasta has become my go-to for comfort food that still feels special enough for company. There's something about the way the sauce coats every piece of pasta and chicken that makes it feel indulgent without being overly heavy.
Making It Your Own
I've discovered that roasted vegetables like bell peppers, zucchini, or corn kernels add both color and nutrition without competing with the sauce flavors. Sometimes I'll throw in spinach at the very end because it wilts beautifully into the creamy sauce and feels like I'm being virtuous without sacrificing taste.
What To Serve With It
A simple green salad with a bright vinaigrette cuts through the richness perfectly, though honestly this pasta is substantial enough to stand on its own as a complete meal. If you're feeding a crowd, some crusty bread for soaking up extra sauce never hurt anyone.
Leftovers And Storage
This reheats beautifully for lunch the next day, though the sauce will thicken considerably in the fridge. I always add a splash of cream or broth when warming it up to bring it back to that silky consistency.
- The pasta will absorb more sauce overnight, so don't panic if it looks thicker than when you first made it
- Store in an airtight container for up to three days
- This actually freezes well if you want to meal prep portions for busy weeks
Save I hope this becomes one of those recipes you turn to again and again, whether it's a random Tuesday or a Friday night when you want something that feels special without requiring hours in the kitchen.
Common Recipe Questions
- → How do I prevent the chicken from drying out?
Sear the chicken over medium-high heat for 4-5 minutes per side until golden and cooked through (74°C/165°F internal temperature). Let it rest for 5 minutes before slicing to retain juices.
- → Can I adjust the spice level?
Absolutely. Use fewer chipotle peppers for mild heat, or add extra for more smokiness. Start with 1 tablespoon and adjust to taste when building the sauce.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar richness. Alternatively, use crème fraîche or full-fat Greek yogurt stirred in at the end to avoid curdling.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of pasta water or broth to restore sauce consistency.
- → What vegetables pair well with this dish?
Roasted bell peppers, zucchini, and corn complement the sweet-smoky flavors beautifully. Add them to the sauce in the final step or serve on the side.
- → What wine pairs with this pasta?
A crisp Chardonnay balances the creamy sauce and smoky heat. For beer lovers, a light Mexican lager provides refreshing contrast to the bold flavors.