Save Pin The first time I made this honey chipotle chicken pasta, my kitchen smelled like a restaurant I used to love in college—smoky, sweet, and impossibly rich. I remember hovering over the skillet, watching the cream sauce bubble and catching whiffs of garlic and chipotle that made my stomach growl. My roommate wandered in, attracted by the aroma, and asked what I was making that smelled so incredible. That night we sat on the living room floor with takeout containers filled with this pasta, and she declared it better than the restaurant version.
Last winter, when my sister was recovering from surgery and needed comforting meals, I brought over a massive container of this pasta. She texted me two hours later: Im not sharing this with anyone, not even my husband. Now whenever she needs a pick-me-up, this is what she asks for, and I love that something I created in my tiny kitchen has become part of her comfort rituals.
Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly to even thickness so they cook evenly and stay juicy throughout
- 1 tsp smoked paprika: This adds layers of smoky depth that pairs perfectly with chipotle peppers
- 1/2 tsp garlic powder: Found this creates a base flavor that complements fresh garlic later without overwhelming
- 2 tbsp olive oil: Use a neutral oil with decent smoke point since were searing over medium-high heat
- 350 g (12 oz) penne pasta: The ridges catch the thick sauce beautifully—rigatoni works too
- 2 tbsp unsalted butter: Adds richness to the sauce base and helps bloom the garlic flavors
- 3 cloves garlic minced: Fresh garlic here is non-negotiable for the aromatic foundation
- 2 tbsp chipotle peppers in adobo sauce: Start with less if youre heat-sensitive, but this amount gives gentle warmth
- 3 tbsp honey: The secret ingredient that tames the heat and creates that glossy finish
- 1 cup (240 ml) heavy cream: Creates the luxurious restaurant-style texture you want
- 1/2 cup (120 ml) low-sodium chicken broth: Prevents the sauce from becoming too heavy
- 1/2 cup (50 g) freshly grated Parmesan cheese: Buy a wedge and grate it yourself—pre-grated has anti-caking agents that make sauce grainy
- Juice of 1/2 lime: Brightens everything and cuts through the rich cream
- 2 tbsp chopped fresh cilantro: Adds fresh contrast to the smoky-sweet sauce
Instructions
- Cook the pasta to perfection:
- Bring a large pot of generously salted water to a boil and cook penne until al dente, then drain while reserving 1/2 cup pasta water—this liquid gold will help adjust sauce consistency later.
- Season and sear the chicken:
- Pat chicken dry, then coat both sides with smoked paprika, garlic powder, salt, and pepper before searing in hot olive oil for 4-5 minutes per side until golden and reaching 74°C internally.
- Rest before slicing:
- Let the chicken rest on a plate for 5 minutes so the juices redistribute—this small step prevents the meat from becoming dry when you slice it thinly.
- Build the aromatic base:
- In the same skillet, melt butter and sauté minced garlic for just 30 seconds until fragrant, watching carefully so it doesnt brown or turn bitter.
- Create the smoky-sweet sauce:
- Stir in chopped chipotle peppers and honey, cooking for 1 minute to meld flavors before adding heavy cream, chicken broth, salt, and pepper.
- Simmer to thicken:
- Let the sauce bubble gently for 3-4 minutes, stirring frequently, until it coats the back of a spoon and thickens slightly.
- Add the finishers:
- Whisk in Parmesan cheese until completely melted and smooth, then stir in lime juice to brighten all the rich flavors.
- Bring it all together:
- Toss the drained pasta and sliced chicken into the sauce, adding pasta water as needed until everything is gorgeously coated and heated through.
- Garnish and serve:
- Top with fresh cilantro and extra Parmesan, then serve immediately while the sauce is still creamy and coating each piece of pasta perfectly.
Save Pin This recipe has become my go-to for new parents, friends recovering from illness, or anyone who needs a meal that says I care without my having to say a word. There's something about the combination of smoky, sweet, and creamy flavors that feels like a hug in a bowl.
Make It Your Own
I've discovered this sauce base works beautifully with shrimp, and once I used roasted turkey slices the day after Thanksgiving. The key is keeping the sauce-to-protein ratio balanced so nothing gets lost in all that flavor.
Perfecting The Sauce Consistency
The first few times I made this, I struggled with sauce that was either too thin or too thick. The trick is in the simmer time—3 to 4 minutes is the sweet spot where the cream reduces enough to coat the pasta but hasn't yet separated or become gluey.
Serving Suggestions
A simple green salad with bright vinaigrette cuts through the richness perfectly. I also love serving roasted vegetables on the side—something with caramelized edges that echo the smoky notes in the sauce.
- Grilled bread rounds rubbed with garlic make excellent soppers for any extra sauce
- A crisp white wine like Sauvignon Blanc balances the heat beautifully
- This pasta also works as a side dish alongside grilled steak or roasted salmon
Save Pin Hope this recipe becomes a staple in your kitchen like it has in mine. Theres nothing quite like watching friends take that first bite and seeing their eyes light up.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side until golden and cooked through to 165°F (74°C). Avoid overcooking by checking temperature with a meat thermometer. Letting it rest for 5 minutes after cooking helps retain moisture before slicing.
- → Can I make this sauce less spicy?
Yes, reduce the amount of chipotle peppers from 2 tablespoons to 1 tablespoon or less, depending on your heat preference. You can also substitute half-and-half for the heavy cream for a milder, lighter sauce.
- → What can I substitute for penne pasta?
Any medium-sized pasta works well, such as rigatoni, fusilli, or farfalle. Adjust cooking time according to package directions. The sauce clings best to pasta with texture or ridges.
- → How do I achieve the right sauce consistency?
Reserve pasta water while cooking and use it to adjust thickness after combining with the pasta. Start with a little and add more gradually until you reach your desired consistency. The sauce will continue to coat the pasta as it rests.
- → Can I prepare this ahead of time?
Cook the chicken and prepare the sauce components in advance, but assemble just before serving for best results. Store cooked chicken and sauce separately in the refrigerator for up to two days. Reheat gently before combining with fresh pasta.
- → What vegetables pair well with this dish?
Roasted bell peppers, zucchini, or sun-dried tomatoes complement the honey chipotle flavors beautifully. Sautéed spinach or broccoli add nutrition without overpowering the sauce. Toss vegetables with the pasta and chicken before serving.