# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tsp smoked paprika
03 - 1/2 tsp garlic powder
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 2 tbsp olive oil
→ Pasta
07 - 12 oz penne pasta
→ Sauce
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 2 tbsp chipotle peppers in adobo sauce, finely chopped
11 - 3 tbsp 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 tsp salt
16 - 1/4 tsp black pepper
17 - Juice of 1/2 lime
→ Garnish
18 - 2 tbsp chopped fresh cilantro
19 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 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 4–5 minutes per side, until golden brown and cooked through (internal temp: 165°F). Transfer to a plate, rest 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté 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 3–4 minutes, stirring, until slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice.
07 - Toss in drained pasta and sliced chicken, adding reserved pasta water as needed for desired sauce consistency. Cook 1–2 minutes until everything is well coated and heated through. Serve immediately, garnished with chopped cilantro and extra Parmesan if desired.
