Pin It The first time I made this honey chipotle chicken pasta, my apartment smelled like someone had merged a barbecue joint with an Italian kitchen in the best possible way. I was experimenting with adobo sauce on a Tuesday night, just trying to use up a can of chipotle peppers that had been haunting my pantry for weeks. That combination of sweet honey and smoky heat hitting the cream created this gorgeous orange-pink sauce that I honestly couldn't stop tasting with a spoon. My roommate wandered in, fork in hand, and didn't even ask what it was before stealing a bite from the pan.
I served this at a casual dinner party last winter when my friend Sarah announced she was moving across the country. We were all feeling that weird mix of happy for her adventure and sad she'd be gone, and this pasta just seemed to match the mood perfectly—comforting but with enough excitement to keep things from getting heavy. She literally scraped her plate clean, asked for seconds, and then made me write down the recipe right there at the table because she said she needed something that tasted like home in her new apartment.
Ingredients
- 2 large boneless skinless chicken breasts: I always pound them slightly to even thickness so they cook evenly and stay tender
- 1 tsp smoked paprika plus 1/2 tsp garlic powder 1/2 tsp salt and 1/4 tsp black pepper: This dry rub creates this gorgeous crust on the chicken that adds another layer of smoky flavor
- 2 tbsp olive oil: Use something with a neutral flavor that can handle the medium-high heat without smoking
- 350 g (12 oz) penne pasta: The ridges catch all that creamy sauce better than smooth pasta shapes
- 2 tbsp unsalted butter and 3 cloves garlic minced: Butter gives the sauce body while garlic provides that aromatic base
- 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if you are sensitive to heat because these pack serious punch
- 3 tbsp honey: The sweetness tames the chipotle heat and helps create that glossy finish on the sauce
- 1 cup (240 ml) heavy cream: I have tried half-and-half but the sauce just does not get that luxurious restaurant texture
- 1/2 cup (120 ml) low-sodium chicken broth: This thins the cream slightly and adds depth without overpowering the other flavors
- 1/2 cup (50 g) freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that make sauce gritty so grate it yourself
- Juice of 1/2 lime: This tiny bit of acid cuts through the rich cream and makes all the flavors pop
- 2 tbsp chopped fresh cilantro: The bright herbal freshness balances the smoky sweet sauce beautifully
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook penne according to package directions until al dente then drain but save 1/2 cup pasta water
- Season and sear the chicken:
- Rub both sides of chicken breasts with smoked paprika garlic powder salt and pepper then sear in hot olive oil 4-5 minutes per side until golden and cooked through
- Let the chicken rest while you build the sauce:
- Transfer chicken to a plate and let it rest 5 minutes before slicing thinly which keeps all the juices inside
- Start your flavor base:
- Reduce skillet heat to medium and melt butter then sauté minced garlic for just 30 seconds until fragrant but not brown
- Add the sweet heat element:
- Stir in chopped chipotle peppers and honey cooking for 1 minute until the honey starts to bubble slightly
- Create the creamy sauce:
- Pour in heavy cream chicken broth salt and pepper then simmer 3-4 minutes while stirring until the sauce coats the back of a spoon
- Finish the sauce with cheese and lime:
- Stir in Parmesan until completely melted and smooth then add that lime juice which brightens everything
- Bring it all together:
- Toss the drained pasta and sliced chicken into the skillet adding pasta water as needed until everything is coated and heated through
- Serve it up:
- Plate immediately topped with fresh cilantro and extra Parmesan because this sauce tastes best when it is still hot and silky
Pin It This recipe has become my go-to for those nights when I want something that feels special but does not require three hours of prep work. Last week my partner came home exhausted from a terrible day at work and I had this ready in 40 minutes flat—watching their shoulders literally drop as they took that first bite made me realize sometimes food really is the best kind of comfort.
Making It Your Own
After making this about twenty times I have learned that small adjustments can make it feel completely new. Sometimes I add roasted red peppers for extra sweetness or throw in spinach at the very end just to wilt it into the sauce. My sister makes hers with grilled shrimp instead of chicken and swears it is even better that way. The sauce base is so versatile that you can really adapt the protein to whatever you have on hand or what sounds good that night.
Wine Pairing That Actually Works
The sweet smoky cream sauce can be tricky to pair with wine but I have found a few winners through happy accident. A crisp Chardonnay cuts through the richness while complementing the honey sweetness. On nights when I want something lighter a cold Mexican lager actually balances the heat beautifully. One time I served this with a dry rosé and was surprised how well the fruitiness played with the chipotle without competing with it.
Timing Is Everything
I have learned through multiple slightly stressful cooking experiences that timing really makes or breaks this dish. The sauce waits for no one so have your pasta drained and your chicken sliced before you start the cream. There is nothing worse than standing over a bubbling pan of sauce trying to slice hot chicken with one hand while stirring frantically with the other. My current system involves prepping everything into little bowls like my own personal cooking show setup which sounds ridiculous but saves me so much stress.
- Start the pasta water before you do anything else
- Measure all your sauce ingredients into one bowl to add all at once
- Grate the cheese while the chicken sears so it is ready to melt immediately
Pin It Whether you are cooking for a crowd or just treating yourself on a random Tuesday this pasta has a way of making dinner feel like an occasion. There is something about that combination of sweet honey smoky chipotle and rich cream that just works every single time.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side until the internal temperature reaches 74°C (165°F), then let it rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat, keeping it tender and moist.
- → Can I adjust the spice level?
Absolutely. Start with 1 tablespoon of chipotle peppers instead of 2, then taste and add more if desired. You can also remove the seeds from the peppers to reduce heat while maintaining the smoky flavor.
- → What's the best way to achieve the right sauce consistency?
Reserve pasta water before draining. When tossing pasta with the sauce, add pasta water gradually—just 2-3 tablespoons at a time—until you reach your desired consistency. The starch in pasta water helps the sauce cling beautifully to the noodles.
- → Can I make this ahead of time?
Cook components separately and store them. The chicken and sauce keep refrigerated for up to 3 days. Cook pasta fresh when ready to serve, then combine. Reheating the sauce gently on low heat with a splash of chicken broth restores creaminess.
- → What are good substitutes for heavy cream?
Half-and-half creates a lighter version with less richness. Greek yogurt mixed with a tablespoon of cornstarch adds tang and creaminess. Coconut cream provides a subtle tropical note while maintaining body and texture.
- → Which wines pair well with this dish?
Crisp Chardonnay complements the creamy sauce and honey sweetness. Light Mexican lagers offer refreshing contrast to the smoky heat. Sauvignon Blanc also works beautifully, cutting through richness with bright acidity.