# What You 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 pasta water.
02 - While pasta cooks, season the chicken breasts on both sides with smoked paprika, garlic powder, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear 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 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 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 slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice.
07 - Toss drained pasta and sliced chicken into the sauce, adding reserved pasta water as needed to achieve desired consistency. Cook for 1 to 2 minutes until well coated and heated through.
08 - Divide among serving bowls and garnish with chopped cilantro and extra Parmesan cheese if desired. Serve immediately.
