Save to Pinterest The first time I made this honey chipotle chicken pasta, my roommate hovered around the stove the entire time, drawn in by that incredible sweet-smoky aroma wafting through our tiny apartment. She kept asking if it was ready yet, until finally I had to shoo her away with a wooden spoon just to finish the sauce. Now it is the one recipe she specifically requests whenever she comes over for dinner, and honestly, I cannot blame her one bit.
Last winter, after a particularly brutal week at work, I came home craving something that felt like a warm hug in a bowl. This recipe was exactly what I needed, with the rich sauce coating every single piece of penne and that smoky heat slowly building with each bite. My husband took one bite, looked at me with wide eyes, and immediately asked why we had not been making this every single week of our lives.
Ingredients
- Chicken breasts: Cutting them into even thicknesses before seasoning ensures they cook at the same rate, so you do not end up with dry edges and undercooked centers
- Smoked paprika: This builds that lovely smoky foundation that pairs so beautifully with the chipotle peppers
- Penne pasta: The tube shape grabs onto every drop of that creamy sauce, though rigatoni works perfectly if that is what you have in the pantry
- Chipotle peppers in adobo: Start with one pepper if you are heat-sensitive, because these little cans pack serious punch
- Honey: Use a mild honey so it sweetens without overpowering the other flavors
- Heavy cream: Creating that luxurious restaurant-style texture that makes the sauce cling to everything
- Lime juice: This brightens the whole dish and cuts through the richness just enough
- Fresh cilantro: The finishing touch that adds a fresh pop against all that creamy smokiness
Instructions
- Get the pasta going:
- Drop that penne into boiling salted water and cook it until it still has a little bite, because it will finish cooking in the sauce later
- Season your chicken generously:
- Coat both sides with the paprika, garlic powder, salt, and pepper, pressing the spices into the meat so they do not fall off during searing
- Sear until golden:
- Heat that olive oil until it shimmers, then add the chicken and let it develop a gorgeous crust without moving it around too much
- Build the flavor base:
- In the same pan, melt the butter and sauté the garlic just until you can smell it, because burnt garlic turns bitter and ruins the whole vibe
- Create the sauce:
- Stir in the chopped chipotle and honey, let them bubble together for a minute, then pour in the cream and broth, letting everything simmer until it starts coating the back of a spoon
- Make it velvety:
- Whisk in the Parmesan until it melts completely, then hit it with lime juice and taste for seasoning
- Bring it all together:
- Toss the cooked pasta and sliced chicken into that gorgeous sauce, adding pasta water if it needs loosening up
- Serve it up:
- Plate it immediately while the sauce is still glossy and hot, showering everything with fresh cilantro
Save to Pinterest My cousin recently FaceTimed me while making this recipe, halfway through because she could not figure out why her sauce looked grainy. Turns out she added the cheese while the cream was still at a rolling boil, so we worked through it together and she texted me later saying it was the best thing she had ever cooked. There is something really special about being able to help someone through those little kitchen mishaps from miles away.
Getting That Perfect Sear
Pat your chicken completely dry with paper towels before seasoning, because any moisture on the surface will steam instead of sear. I learned this the hard way after years of ending up with pale, rubbery chicken that looked nothing like the beautiful golden-brown pieces in restaurant photos. Also, let the pan get properly hot before adding the oil and chicken, giving it that gorgeous crust we are all after.
Balancing The Heat
The honey is not just there for sweetness, it actually helps tame the chipotle heat while letting that smoky flavor shine through. Whenever I am tweaking this recipe for my kids, I bump up the honey slightly and reduce the chipotle, finding that the sweetness rounds everything out beautifully. My mother-in-law, who cannot handle any spice at all, absolutely loves it when I make those adjustments for her.
Make-Ahead Magic
The sauce actually tastes better after sitting in the fridge for a day, because all those flavors have time to meld together into something even more delicious. I often double the sauce portion and freeze half in freezer bags for those nights when cooking feels like climbing Mount Everest.
- Reheat frozen sauce slowly over low heat, whisking in a splash of cream if it looks separated
- Undercook the pasta by one minute if you plan on reheating it later, because it will continue softening in the sauce
- Never reheat this in the microwave or the sauce will break and turn oily
Save to Pinterest This is the kind of recipe that turns an ordinary dinner into something people will ask about for weeks afterward, so go ahead and make a little extra. Your future self will thank you.
Questions & Answers
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C). Don't overcook beyond this point. Letting it rest for 5 minutes after cooking allows the juices to redistribute, keeping the meat tender when sliced.
- → Can I adjust the spice level?
Absolutely. Start with 1 tablespoon of chipotle peppers instead of 2 tablespoons for a milder heat. You can always add more if desired. The honey balances the heat, so increasing honey also mellows the overall spice.
- → What can I use instead of heavy cream?
Half-and-half creates a lighter sauce with similar results. Greek yogurt or sour cream can work too, but add them off-heat to prevent curdling. Coconut cream offers a dairy-free alternative with a subtle tropical note.
- → How do I get the sauce to the right consistency?
Reserve pasta water while draining—its starch helps bind and thicken the sauce naturally. Add it gradually while tossing the pasta and chicken, using only what you need until the sauce coats everything beautifully without pooling.
- → What vegetables pair well with this dish?
Roasted bell peppers, zucchini, sun-dried tomatoes, and spinach complement the honey chipotle flavors. You can also add corn or black beans for texture and nutrition. Sauté fresh vegetables separately or roast them beforehand before tossing with the pasta.
- → Can this be made ahead?
Prepare components separately: cook pasta, sear chicken, and make sauce up to 2 hours ahead. Combine just before serving to maintain pasta texture. Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth.