Save The first time I made this honey chipotle chicken pasta, my kitchen filled with this incredible smoky-sweet aroma that had my roommate wandering in from the living room, asking what on earth I was cooking. She ended up staying for dinner and then proceeded to request it every single Friday for the next three months straight. The sauce has this way of clinging to every penne tube, and the way the heat builds slowly but never overpowers the honey's sweetness is just magic.
Last winter, my cousin came over feeling completely defeated after a terrible week at work, and I whipped this up on a whim. She took one bite, closed her eyes, and literally said 'this just fixed everything' which is probably the highest compliment a pasta dish has ever received in my kitchen. Now it's become our official comfort food whenever life gets overwhelming.
Ingredients
- 2 large boneless, skinless chicken breasts: I've learned to pound them slightly to an even thickness so they cook uniformly and stay tender
- 1 tsp smoked paprika: This adds a gorgeous reddish color and deep smoky flavor that pairs perfectly with the chipotle
- 1/2 tsp garlic powder: Builds a savory base flavor on the chicken without the risk of burnt fresh garlic
- 1/2 tsp salt: Essential for bringing out all the flavors in both the chicken and sauce
- 1/4 tsp black pepper: Adds just enough background heat to complement but not compete with the chipotle
- 2 tbsp olive oil: Use a light olive oil so it doesn't burn during the high-heat searing process
- 350 g (12 oz) penne pasta: The ridges and tubes catch every drop of that precious sauce
- 2 tbsp unsalted butter: Creates a rich base for the sauce and helps everything emulsify beautifully
- 3 cloves garlic, minced: Fresh minced garlic is non-negotiable here for that aromatic foundation
- 2 tbsp chipotle peppers in adobo sauce, finely chopped: Start with less if you're heat-sensitive, but don't skip the adobo sauce
- 3 tbsp honey: The sweetness that tames the heat and creates that addictive flavor profile
- 1 cup (240 ml) heavy cream: Provides that luxurious restaurant-quality texture
- 1/2 cup (120 ml) low-sodium chicken broth: Thin out the cream without diluting the flavor
- 1/2 cup (50 g) freshly grated Parmesan cheese: Buy a wedge and grate it yourself for the best melting result
- 1/2 tsp salt (or to taste): Adjust after the sauce reduces as flavors concentrate
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
- Juice of 1/2 lime: The acid cuts through the cream and brightens the whole dish
- 2 tbsp chopped fresh cilantro: Adds a fresh pop of color and herbal brightness at the end
- Extra grated Parmesan (optional): Because some of us believe there's no such thing as too much cheese
Instructions
- Get your pasta water bubbling:
- Bring a large pot of generously salted water to a rolling boil, then cook the penne until it's just al dente, which usually means a minute or two less than the package directions suggest. Drain those beauties but definitely save that starchy pasta water, it's liquid gold for sauce consistency.
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then rub them all over with the smoked paprika, garlic powder, salt, and pepper. Heat that olive oil in your largest skillet until it's shimmering hot, then lay in the chicken and let it develop a gorgeous golden crust for about 4-5 minutes per side. You'll know it's done when it reaches 74°C internally, then let it rest on a plate for five minutes before slicing into thin strips.
- Build the flavorful base:
- Turn that same skillet down to medium heat and toss in the butter with the minced garlic, stirring constantly for just 30 seconds until your kitchen smells incredible. Add the chopped chipotle peppers and honey, letting them cook together for a full minute as the honey bubbles and darkens slightly.
- Create the creamy sauce:
- Pour in the heavy cream and chicken broth, then season with your remaining salt and pepper. Let this simmer gently for 3-4 minutes, stirring occasionally, until you can see the sauce has thickened enough to coat the back of a spoon. Whisk in the Parmesan cheese until it's completely melted and the sauce looks silky smooth.
- Brighten and bring it all together:
- Squeeze in that fresh lime juice and give everything a taste, adjusting salt if needed. Toss in your drained pasta and sliced chicken, adding splashes of the reserved pasta water until the sauce clings to the penne exactly how you like it. Let everything cook together for just 1-2 minutes more, then serve it up immediately with cilantro scattered on top.
Save This recipe has become my go-to for dinner parties because it looks impressive plated up but honestly doesn't require any advanced techniques. Last month I served it to my in-laws for the first time, and my father-in-law actually asked if I'd considered opening a restaurant, which is either a massive compliment or a gentle hint about my career path.
Making It Your Own
I've discovered that swapping half the heavy cream for half-and-half creates a slightly lighter version that still feels plenty indulgent. Sometimes when I want extra protein, I'll add shrimp during the last two minutes of sauce simmering, and they cook perfectly in that spiced cream. The sauce also works beautifully with grilled vegetables like bell peppers and zucchini added in with the pasta.
Wine Pairing Magic
A crisp Chardonnay with just a hint of oak complements the creamy sauce without competing with the chipotle heat. On nights when I want something lighter and more refreshing, an ice-cold Mexican lager cuts through the richness beautifully. My friend who knows wine swears by an off-dry Riesling to echo the honey notes.
Perfecting The Heat Level
Everyone's tolerance for spice is different, which is why I always recommend starting with just one tablespoon of chopped chipotle peppers if you're unsure. You can always add more, but you can't take it back once it's in there. The adobo sauce is actually milder than the peppers themselves, so feel free to be more generous with that if you want flavor without overwhelming heat.
- Taste your sauce before adding the pasta, as this is your last chance to adjust the heat level
- If you accidentally go overboard, a touch more honey or cream can help balance things out
- Remember that the flavors will meld and the heat will seem slightly less intense after tossing with the pasta
Save There's something deeply satisfying about watching people's eyes light up when they take that first bite, the way the flavors hit them in waves—sweet, smoky, creamy, then that gentle warmth at the end. That's exactly why this recipe has earned its permanent spot in my regular rotation.
Recipe Questions & Answers
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side over medium-high heat until golden brown and cooked to 74°C (165°F). Avoid overcooking by using a meat thermometer. After cooking, let it rest for 5 minutes before slicing—this redistributes juices throughout the meat.
- → Can I adjust the heat level?
Absolutely. The chipotle peppers in adobo provide the heat. Use fewer peppers for milder flavor or add extra for more spice. Start with 1½ tablespoons and adjust to your preference while building the sauce.
- → What's the best way to achieve the right sauce consistency?
After adding the cream, broth, and cheese, simmer for 3-4 minutes until slightly thickened. If too thick, add reserved pasta water a tablespoon at a time. If too thin, simmer longer. The sauce should coat the pasta without pooling.
- → Can I make substitutions for dietary restrictions?
Yes. Substitute heavy cream with half-and-half for a lighter version, use gluten-free pasta, or replace Parmesan with nutritional yeast for dairy-free. For the adobo sauce, check labels for soy-free options if you have allergies.
- → What wine pairs best with this dish?
A crisp Chardonnay complements the creamy sauce and honey sweetness, while a light Mexican lager cuts through the richness beautifully. Both enhance the chipotle's smoky notes without overpowering the delicate chicken.
- → Can I prepare this ahead or reheat leftovers?
Store components separately for best results—chicken and pasta keep for 3 days refrigerated. Reheat gently on the stovetop with a splash of cream or broth to restore sauce consistency. Alternatively, freeze the sauce for up to 2 months and prepare fresh pasta and chicken when ready.