Save to Pinterest The first time I made this honey chipotle chicken pasta, I was trying to use up a jar of chipotle peppers that had been sitting in my fridge for months. My apartment filled with this incredible smoky-sweet aroma, and my roommate actually came out of her room asking what I was making. That dinner turned into an impromptu gathering with friends knocking on my door, drawn in by the smell.
Last winter, my sister was going through a rough breakup, and I showed up at her door with a container of this pasta. She took one bite and started crying, then laughing, because it was exactly what she needed but never would have cooked for herself. We sat at her tiny kitchen table until midnight, eating and talking, while the snow fell outside her window.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these against the grain after resting for the most tender bites, and dont skip the seasoning step
- 1 tsp smoked paprika and 1/2 tsp garlic powder: This spice combination creates a beautiful crust on the chicken and adds depth to every layer of the dish
- 2 tbsp olive oil: Use this for searing the chicken and save those browned bits in the pan, theyre the foundation of your sauce
- 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly, but rigatoni works just as well if thats what you have on hand
- 2 tbsp unsalted butter and 3 cloves garlic minced: Butter creates richness while garlic provides the aromatic base that makes the whole kitchen smell amazing
- 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if youre sensitive to heat, because a little goes a long way
- 3 tbsp honey: This cuts through the spice and creaminess, creating that addictive sweet-smoky profile
- 1 cup (240 ml) heavy cream: Brings everything together into that velvety restaurant-style coating, though half-and-half works for a lighter version
- 1/2 cup (120 ml) low-sodium chicken broth: Adds depth without overpowering the other flavors, and helps control the final salt level
- 1/2 cup (50 g) freshly grated Parmesan cheese: The pre-grated stuff never melts the same way, so take the extra two minutes to grate it yourself
- Juice of 1/2 lime: Brightens everything and cuts through the richness, making each forkful feel balanced
- 2 tbsp chopped fresh cilantro: Adds a fresh pop of color and flavor that makes the dish look and taste finished
Instructions
- Get the pasta going:
- Bring a large pot of salted water to boil and cook penne according to package directions until al dente, then drain while reserving 1/2 cup of that starchy pasta water.
- Season the chicken generously:
- Coat both sides of each breast with smoked paprika, garlic powder, salt, and pepper, pressing the spices into the meat so they adhere during searing.
- Sear to perfection:
- Heat olive oil in a large skillet over medium-high heat and cook chicken 4 to 5 minutes per side until golden and internal temperature reaches 74°C (165°F), then rest for 5 minutes before slicing thinly.
- Build the sauce base:
- Reduce heat to medium in the same skillet, melt butter, and sauté garlic for 30 seconds until fragrant, taking care not to burn it.
- Add the smoky sweetness:
- Stir in chopped chipotle peppers and honey, cooking for 1 minute to bloom the flavors before adding the heavy cream, chicken broth, salt, and pepper.
- Simmer and thicken:
- Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it coats the back of a spoon and has thickened slightly.
- Finish with cheese and lime:
- Stir in Parmesan until completely melted and smooth, then add lime juice and taste to adjust the seasoning.
- Bring it all together:
- Toss the drained pasta and sliced chicken into the sauce, adding reserved pasta water as needed until everything is beautifully coated and heated through.
- Serve it up:
- Plate immediately while hot, sprinkling generously with fresh cilantro and extra Parmesan if desired.
Save to Pinterest This recipe has become my go-to for new neighbors and stressed friends. Something about the combination of comfort food flavors and a little bit of spice just makes people feel taken care of, like you put real thought into feeding them something special.
Making It Your Own
The beauty of this dish is how adaptable it is while staying true to its smoky-sweet roots. Try adding roasted bell peppers or zucchini during the last few minutes of sauce simmering for extra texture and nutrition. Sometimes I throw in spinach right at the end, letting it wilt slightly in the hot pasta before serving.
Pairing Suggestions
A crisp Chardonnay cuts through the creaminess while complementing the smoky notes, but a light Mexican lager works beautifully if you prefer beer. For a non-alcoholic option, try sparkling water with lime and a pinch of salt to echo the flavors in the dish.
Make Ahead Wisdom
You can season and slice the chicken up to a day ahead, storing it in the refrigerator until youre ready to sear. The sauce components can also be prepped in advance, though assemble and cook everything just before serving for the best texture and flavor.
- Reheat leftovers gently with a splash of cream or milk to restore the silky consistency
- The pasta will absorb more sauce overnight, so have a little extra cream or broth on hand for leftovers
- Garnish with fresh cilantro just before serving, even when reheating, to maintain that bright finish
Save to Pinterest This is the kind of recipe that turns a random Tuesday into something worth remembering. Hope it finds its way into your regular rotation like it did mine.
Your Questions Answered
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and refrigerate it. Cook the pasta and chicken fresh when ready to serve, then combine with the reheated sauce. This prevents the pasta from becoming mushy.
- → How do I adjust the heat level?
Start with 1.5 tablespoons of chipotle peppers instead of 2, then taste and add more if desired. The honey naturally balances the heat, so adjust based on your spice preference. Remove the seeds from chipotle peppers for a milder flavor.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar results. You can also use a combination of Greek yogurt and chicken broth, though this requires careful heating to prevent curdling. Add the yogurt mixture at the end off heat.
- → Can I use a different pasta shape?
Absolutely. Fettuccine, rigatoni, or farfalle work wonderfully with this sauce. Any medium to large pasta shape holds the creamy sauce well. Cooking times may vary slightly depending on the pasta type.
- → What vegetables pair well with this dish?
Roasted bell peppers, zucchini, sun-dried tomatoes, or fresh spinach complement the honey chipotle flavors beautifully. Add roasted vegetables to the skillet when tossing the pasta, or serve them on the side for added nutrition and color.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or below once cream is added. Avoid boiling, which causes separation. If the sauce appears too thick, add reserved pasta water gradually. Ensure all ingredients are well incorporated before serving.