Honey Chipotle Chicken Pasta (Printable)

Seared chicken and penne in a bold honey chipotle cream sauce with fresh cilantro. A satisfying 40-minute main dish.

# What You'll 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and reserve 1/2 cup of the cooking water.
02 - While the pasta cooks, season both sides of the chicken breasts with smoked paprika, garlic powder, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for 30 seconds until fragrant.
05 - Stir in the 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 occasionally, until the sauce thickens slightly.
06 - Stir in the Parmesan cheese until melted and the sauce reaches a smooth consistency. Add the lime juice.
07 - Toss the drained pasta and sliced chicken into the sauce, adding reserved pasta water in small amounts to achieve the desired consistency. Cook for 1 to 2 minutes until everything is well coated and heated through.
08 - Transfer to serving plates immediately. Garnish with fresh cilantro and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce hits this perfect balance of creamy sweetness and gentle heat that keeps you coming back for just one more bite
  • Everything cooks in one skillet while the pasta boils, making it feel fancy without the restaurant-week cleanup
  • The leftovers actually taste better the next day when the flavors have had time to mingle and deepen
02 -
  • The sauce will thicken as it stands off the heat, so dont reduce it too much in the pan or it will become pasty
  • Chipotle heat intensifies with time, so leftovers might be spicier than the freshly made version
  • Pasta water is your secret weapon for achieving that perfect restaurant-consistency sauce
03 -
  • Pat the chicken completely dry before seasoning to ensure a proper sear and golden crust
  • Let the sauce cool for just a minute before adding the cheese to prevent separating
  • Warm your serving bowls in the oven for a few minutes to keep the pasta hotter longer
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