Save to Pinterest The first time I made this honey chipotle chicken pasta, I was honestly just trying to use up a can of chipotle peppers that had been staring at me from the back of the pantry for months. My roommate walked in mid-simmer and asked what smelled so incredible, and before I could even answer, she'd already grabbed a fork. That dinner turned into a weekly ritual, and now I can't imagine my kitchen without that sweet-smoky aroma wafting through the apartment at least twice a month.
I made this for a friend who claimed she hated spicy food, and now she requests it every time she visits. The honey really tames the heat while still letting that smoky chipotle flavor shine through. It's become one of those comfort meals that feels special enough for date night but cozy enough for a Tuesday evening when you just need something warm and satisfying.
Ingredients
- 2 large boneless skinless chicken breasts: I've learned that pounding them to even thickness before seasoning helps them cook more evenly and stay tender
- 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper: This simple rub creates the most beautiful golden crust and layers in subtle smoky flavor
- 2 tbsp olive oil: Use a neutral oil with a high smoke point so you can get that proper sear without burning
- 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly, but rigatoni or fusilli work just as well
- 2 tbsp unsalted butter: Unsalted lets you control the seasoning better, and butter just makes everything taste better
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff just doesn't have the same punch
- 2 tbsp chipotle peppers in adobo sauce, finely chopped: Start with less if you're heat-sensitive, the adobo sauce carries a lot of flavor
- 3 tbsp honey: This is what makes the sauce so addictive, cutting through the heat and creaminess
- 1 cup (240 ml) heavy cream: Full-fat cream gives the sauce that luxurious restaurant-quality texture
- 1/2 cup (120 ml) low-sodium chicken broth: Low-sodium is crucial since we're seasoning elsewhere
- 1/2 cup (50 g) freshly grated Parmesan cheese: Pre-grated has anti-caking agents that make sauces grainy, grate your own
- 1/2 tsp salt and 1/4 tsp black pepper: Taste as you go, depending on your chipotle heat level you might need more or less
- Juice of 1/2 lime: Brightens everything up and balances the rich cream sauce
- 2 tbsp chopped fresh cilantro: Cilantro haters can skip it, but that fresh green finish is honestly beautiful
Instructions
- Get your pasta water going first:
- Bring a large pot of generously salted water to a boil and cook the penne until al dente, then drain while reserving 1/2 cup of that starchy pasta water for later
- Season the chicken while water heats:
- Pat those chicken breasts dry with paper towels, then rub both sides all over with smoked paprika, garlic powder, salt, and pepper
- Sear until gorgeous:
- Heat olive oil in a large skillet over medium-high heat and cook the chicken 4 to 5 minutes per side until golden brown and the internal temp hits 74°C, then let it rest on a plate for 5 minutes before slicing into thin strips
- Build the flavor base:
- In the same skillet (don't clean it, that fond is gold), turn heat to medium and melt the butter, then sauté the minced garlic for just 30 seconds until it becomes beautifully fragrant
- Create the sauce magic:
- Stir in the chopped chipotle peppers and honey, let them cook for 1 minute to meld, then pour in the heavy cream, chicken broth, salt, and pepper and simmer for 3 to 4 minutes until slightly thickened
- Bring it all together:
- Whisk in the Parmesan until completely melted and smooth, add that bright squeeze of lime juice, then toss in the drained pasta and sliced chicken, adding pasta water as needed until everything's coated and luscious
Save to Pinterest This recipe has saved me on countless weeknights when I wanted something impressive but didn't have the energy for anything complicated. There's something so satisfying about taking a few basic ingredients and transforming them into something that makes people's eyes light up when they take that first bite.
Making It Lighter
I've made this with half-and-half instead of heavy cream when I was trying to be healthier, and while it's not quite as luxurious, it still delivers on flavor. You can also toss in roasted vegetables like bell peppers and zucchini during the last few minutes of cooking to bulk it up with nutrition without sacrificing any of that crave-worthy sauce.
Wine Pairings That Work
A crisp Chardonnay cuts through the creaminess beautifully, and my beer-loving friends swear by pairing this with a light Mexican lager. The key is something cold and refreshing that won't compete with all those bold smoky-sweet flavors happening in the sauce.
Meal Prep Success
This actually reheats surprisingly well for a creamy pasta dish. I store it in glass containers and splash in a tiny bit of cream or milk when reheating, which brings the sauce back to life. The flavors seem to meld even more overnight, though I'll be honest, there are rarely leftovers in my house.
- Double the sauce if you're cooking for pasta lovers who like things extra saucy
- The chicken can be seasoned and sliced up to a day ahead, which makes weeknight cooking feel almost effortless
- This freezes surprisingly well if you leave the pasta slightly undercooked before tossing it with the sauce
Save to Pinterest I hope this becomes one of those recipes you find yourself making on repeat, the kind that fills your kitchen with warmth and makes even a random Tuesday feel like something worth celebrating.
Recipe FAQs
- → Can I make this dish less spicy?
Absolutely. Start with 1 tablespoon of chipotle peppers instead of 2, or omit them entirely and add smoked paprika for a milder smoky flavor without the heat.
- → What pasta shapes work best?
Penne, rigatoni, or fusilli capture the creamy sauce beautifully. Short pasta with ridges or tubes holds onto the thick honey chipotle coating better than long strands like spaghetti.
- → Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work wonderfully. They're naturally more juicy and flavorful, though you may need to adjust cooking time by 1-2 minutes per side.
- → How can I make the sauce lighter?
Substitute half-and-half for heavy cream, or use evaporated milk for a lighter version. The sauce will be slightly less thick but still deliciously creamy.
- → Can I prepare this ahead of time?
Cook the pasta and chicken up to a day in advance. Store them separately in the refrigerator. Reheat the sauce gently, toss everything together, and add fresh garnishes before serving.
- → What sides pair well with this dish?
A crisp green salad with citrus vinaigrette cuts through the richness. Roasted vegetables like broccoli or asparagus, or garlic bread for soaking up extra sauce, are excellent choices.