Honey Chipotle Chicken Pasta

The first time I made this honey chipotle chicken pasta, my kitchen smelled like a rustic restaurant and my roommate wandered in from her room with actual puppy eyes. She asked three times what I was making, then hovered around the stove with a fork until I finally plated it. That night we ate standing up at the counter because waiting for the table felt impossible when the sauce looked this good.

Last winter my cousin came over after a terrible breakup, and I made this without really thinking about it. She took one bite, put her fork down, and said okay I can do this life thing again. Food has this way of being more than nourishment sometimes.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay tender
• 1 tsp smoked paprika: This adds depth and a subtle smoky undertone that mirrors the chipotle
• 1/2 tsp garlic powder: Use this instead of fresh garlic for the rub since it distributes evenly and wont burn
• 1/2 tsp salt: Season the chicken aggressively because it needs to stand up to the bold sauce
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference here
• 2 tbsp olive oil: You need enough fat to get proper sear marks and golden color
• 350 g (12 oz) penne pasta: The ridges catch sauce perfectly and the tubes hold onto the creamy coating
• 2 tbsp unsalted butter: This creates the foundation for your sauce and adds richness
• 3 cloves garlic minced: Fresh garlic here bloomed in the butter is nonnegotiable for depth
• 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if you are sensitive to heat but this amount gives perfect balance
• 3 tbsp honey: Use a mild honey so it doesnt overpower the chipotle flavor
• 1 cup (240 ml) heavy cream: Do not substitute with milk or you will not get the right silky consistency
• 1/2 cup (120 ml) low-sodium chicken broth: Low sodium is crucial since chipotles and cheese already bring salt
• 1/2 cup (50 g) freshly grated Parmesan cheese: Buy a wedge and grate it yourself because pre-grated has anti-caking agents that make sauce grainy
• 1/2 tsp salt: Taste the sauce before adding this since chipotles vary in intensity
• 1/4 tsp black pepper: Fresh cracked brightens the rich sauce
• Juice of 1/2 lime: This cuts through the cream and makes all flavors pop
• 2 tbsp chopped fresh cilantro: The herbal freshness provides contrast to the rich smoky sauce

Instructions

Get your pasta water ready:

Bring a large pot of salted water to boil and cook penne until al dente then drain but save 1/2 cup of that starchy pasta water because it is liquid gold for fixing sauce consistency later

Season the chicken thoroughly:

Pat the chicken dry with paper towels then rub both sides with smoked paprika garlic powder salt and pepper making sure every inch is coated

Sear to golden perfection:

Heat olive oil in a large skillet over medium-high heat and cook chicken 4 to 5 minutes per side until it is golden brown and reaches 74°C (165°F) internally then move it to a plate and let it rest for 5 minutes before slicing into strips

Build your sauce foundation:

In the same skillet reduce heat to medium melt butter and sauté minced garlic for 30 seconds until fragrant but not brown

Add the sweet heat:

Stir in chopped chipotle peppers and honey cooking for 1 minute then pour in heavy cream chicken broth salt and pepper simmering for 3 to 4 minutes until slightly thickened

Create the silky finish:

Remove pan from heat and stir in Parmesan cheese until completely melted then add lime juice

Bring it all together:

Add drained pasta and sliced chicken to the sauce tossing everything together and adding reserved pasta water if needed then cook 1 to 2 minutes until everything is heated through and coated

Finish with freshness:

Serve immediately topped with chopped cilantro and extra Parmesan if you want

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This pasta has become my go-to when friends announce they are coming over with zero notice. I can have it on the table in 40 minutes and everyone assumes I spent hours planning it.

Make It Your Way

Half-and-half works in a pinch but the sauce will be thinner and less luxurious. If you want to add vegetables throw them in during the last 2 minutes of sauce simmering so they do not get mushy.

What To Serve With It

A crisp green salad with vinaigrette cuts through the richness beautifully. A chilled Chardonnay or light Mexican lager also balances the sweet and smoky flavors.

Storage And Reheating

The sauce separates when refrigerated but comes back together with gentle reheating and a splash of cream or pasta water. Store in an airtight container for up to 3 days.

• Add cream or pasta water when reheating to restore silkiness
• Reheat on low heat stirring frequently to prevent separating
• The pasta continues absorbing sauce so it might be thicker the next day

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Somehow this pasta tastes even better the next day when the chipotle has had time to really settle into everything.

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 it reaches 165°F internally. Let it rest for 5 minutes after cooking before slicing. This allows juices to redistribute, keeping the meat tender and moist.

→ Can I make this sauce less spicy?

Yes, reduce the chipotle peppers from 2 tablespoons to 1 tablespoon, or adjust to your heat preference. The honey naturally balances heat with sweetness, so you can control the spice level while maintaining flavor complexity.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce with similar richness. You can also use Greek yogurt or sour cream mixed with a splash of milk, though adjust heat carefully to prevent curdling. Reduce cooking time when using yogurt-based alternatives.

→ How do I achieve the perfect sauce consistency?

Reserve pasta water before draining and add it gradually while tossing the pasta with sauce. Start with 2-3 tablespoons and increase until you reach desired coating consistency. The starch in pasta water helps bind the sauce to the noodles.

→ Can I prepare this ahead of time?

Cook and slice the chicken earlier in the day, then refrigerate. The sauce is best made fresh, but you can prep ingredients in advance. Reheat gently over low heat, adding pasta water to loosen the sauce as needed.

→ What wine pairs best with this dish?

A crisp Chardonnay complements the creamy sauce and smoky flavors beautifully. Light Mexican lagers work wonderfully too, cutting through richness with refreshing carbonation and subtle citrus notes.