Honey Chipotle Chicken Pasta

The first time I made honey chipotle sauce, I stood over the stove watching the cream bubble with those dark specks of chipotle, absolutely terrified I'd ruined dinner. That beautiful smoky sweetness hit my nose and I knew something special was happening. Now this pasta is the one my friends actually text me about days later, asking when they can come over for dinner again.

Last winter my sister came over completely exhausted from work, and I made this without really thinking about it. She took one bite, closed her eyes, and said this was exactly what she didnt know she needed. Thats the magic of this dish—it feels like a hug in a bowl.

Ingredients

• 2 large boneless skinless chicken breasts: Slice them thin after cooking so every bite gets that perfect tender meat ratio
• 1 tsp smoked paprika: This layers beautifully with the chipotle for that deep smoky flavor base
• 1/2 tsp garlic powder: Because raw garlic burns too fast on the sear but we want that flavor foundation
• 1/2 tsp salt and 1/4 tsp black pepper: The chicken needs a solid seasoning base before it hits the heat
• 2 tbsp olive oil: Get the pan good and hot for that gorgeous golden crust
• 350 g (12 oz) penne pasta: The ridges catch every drop of that creamy sauce perfectly
• 2 tbsp unsalted butter: Start the sauce base with this for richness
• 3 cloves garlic minced: Fresh garlic here blooms into the butter for aromatic magic
• 2 tbsp chipotle peppers in adobo sauce finely chopped: This is the soul of the whole dish, adjust to your heat tolerance
• 3 tbsp honey: The sweet counterpoint that makes chipotle sing instead of just burn
• 1 cup (240 ml) heavy cream: Creates that luscious restaurant-style sauce body
• 1/2 cup (120 ml) low-sodium chicken broth: Thins the cream slightly and layers in savory depth
• 1/2 cup (50 g) freshly grated Parmesan cheese: Adds salty umami that grounds all the sweet and heat
• 1/2 tsp salt (or to taste): The sauce needs its own seasoning adjustment
• 1/4 tsp black pepper: Fresh cracked is best here for bright spice notes
• Juice of 1/2 lime: This tiny acid trick cuts through all the cream and makes flavors pop
• 2 tbsp chopped fresh cilantro: Bright herbal finish that makes the whole bowl feel fresh
• Extra grated Parmesan (optional): Because some of us really love cheese

Instructions

Get the pasta going first:

Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente, then drain but save that 1/2 cup of pasta water—its liquid gold for sauce adjustment.

Season and sear the chicken:

Pat the chicken dry and rub both sides with smoked paprika, garlic powder, salt, and pepper, then heat olive oil in a large skillet over medium-high heat and cook for 4–5 minutes per side until golden and the internal temp hits 74°C/165°F.

Rest and slice:

Move the chicken to a plate and let it rest for 5 minutes so the juices redistribute, then slice it into thin strips against the grain.

Build the sauce base:

In that same skillet (dont wash it, all those brown bits are flavor), turn the heat down to medium and melt butter with minced garlic, sautéing for just 30 seconds until it smells amazing but before it can brown.

Add the chipotle and honey:

Stir in the chopped chipotle peppers and honey, letting everything cook together for 1 minute so the honey dissolves and the chipotle flavor blooms into the fat.

Create the creamy sauce:

Pour in the heavy cream, chicken broth, salt, and pepper, then let it simmer gently for 3–4 minutes while stirring until it thickens slightly and coats the back of a spoon.

Finish with cheese and lime:

Stir in the Parmesan until completely melted and smooth, then hit it with lime juice and watch the sauce transform from good to absolutely incredible.

Bring it all together:

Toss the drained pasta and sliced chicken into the sauce, adding that reserved pasta water a little at a time if it needs thinning, then cook for 1–2 minutes until everything is coated and hot.

Garnish and serve:

Plate it up immediately with fresh cilantro sprinkled on top and extra Parmesan if youre feeling indulgent.

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My neighbor smelled this cooking through our open windows once and actually knocked on the door to ask what I was making. We ended up eating together on the back porch, and now its kind of our thing to make this when we need to catch up.

Making It Your Own

Ive learned that half-and-half works if you want something lighter, though the sauce wont be quite as velvety. Sometimes I throw in roasted bell peppers or zucchini when I need to stretch the recipe or sneak in vegetables.

Wine Pairing Magic

A crisp Chardonnay cuts through the cream beautifully, or go with a light Mexican lager if beer is more your speed. The carbonation and slight bitterness from the lager actually balances the sweet heat surprisingly well.

Timing Like A Pro

The real secret is having everything chopped and measured before you start cooking. Once that sauce begins, it moves fast.

• Have your pasta water boiling before you season the chicken
• Measure out the cream and broth into the same liquid measuring cup
• Mince your chipotle peppers ahead so you can dump and stir

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There's something about the way honey and chipotle dance together that turns an ordinary Tuesday into something worth celebrating.

Recipe Questions & Answers

→ Can I make this dish less spicy?

Absolutely. Start with one chipotle pepper instead of two, or reduce the adobo sauce amount. You can always add more heat later but can't remove it once incorporated.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli capture the creamy sauce beautifully due to their ridges and tubes. Short pasta with texture helps the thick sauce adhere better than smooth varieties.

→ Can I use chicken thighs instead?

Boneless skinless chicken thighs work wonderfully and stay juicy during cooking. Adjust searing time slightly as thighs may need an extra minute or two per side.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth to restore the sauce's creamy consistency.

→ Can I make this gluten-free?

Use gluten-free penne and verify that your chipotle peppers in adobo are certified gluten-free. The sauce naturally thickens without wheat-based roux.