Pin it The first time I made this honey chipotle chicken pasta, my kitchen filled with this incredible smoky-sweet aroma that had my roommate wandering in from her room asking what smelled so good. I'd been experimenting with chipotle peppers in adobo for weeks, trying to find the right balance where the heat would sing instead of shout. That evening, everything clicked - the honey tamed the fire just enough, and the cream brought it all together into something velvety and completely addictive. Now it's become my go-to when I want to impress without actually working that hard.
Last winter, my friend Sarah came over for dinner after a particularly brutal week at work. She took one bite of this pasta and actually went quiet for a full minute, which is saying something for Sarah. We sat at my tiny kitchen table until midnight, polishing off the entire batch and talking about everything and nothing. Food does that sometimes - it becomes the backdrop for moments you didn't know you needed.
Ingredients
- 2 large boneless skinless chicken breasts: I've learned to pound them to even thickness so they cook uniformly and stay tender
- 1 tsp smoked paprika: This plus the chipotle creates layers of smokiness that make the dish taste restaurant-quality
- 1/2 tsp garlic powder: The base seasoning works beautifully with fresh garlic later in the sauce
- 1/2 tsp salt and 1/4 tsp black pepper: Don't skip seasoning the chicken generously - it's your flavor foundation
- 2 tbsp olive oil: Use a neutral oil with a high smoke point for proper searing
- 350 g (12 oz) penne pasta: The ridges catch sauce perfectly, though rigatoni works just as well
- 2 tbsp unsalted butter: This creates the silky base for your sauce alongside the olive oil already in the pan
- 3 cloves garlic minced: Fresh garlic in the sauce adds that aromatic punch that dried seasonings can't replicate
- 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if you're heat-sensitive - the peppers pack serious punch
- 3 tbsp honey: The secret ingredient that balances the heat and creates that gorgeous caramelized flavor
- 1 cup (240 ml) heavy cream: Don't substitute here - the richness is what transforms this from good to incredible
- 1/2 cup (120 ml) low-sodium chicken broth: Adds depth without making the sauce too salty
- 1/2 cup (50 g) freshly grated Parmesan cheese: Freshly grated melts better than pre-shredded and tastes noticeably different
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust these at the end since the chipotle and Parmesan both bring saltiness
- Juice of 1/2 lime: This brightens everything and cuts through the rich cream just enough
- 2 tbsp chopped fresh cilantro: The fresh herbal finish makes each bite feel complete and balanced
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to boil and cook penne until al dente, then drain but reserve that precious half cup of starchy pasta water
- Season your chicken generously:
- Pat those breasts dry and coat both sides with smoked paprika, garlic powder, salt, and pepper, pressing the spices into the meat so they stick
- Sear until golden:
- Heat olive oil in a large skillet over medium-high and cook chicken 4 to 5 minutes per side until beautifully browned and reaching 74°C internally
- Let it rest briefly:
- Transfer chicken to a plate and give it five minutes to relax - this keeps all those juices inside where they belong
- Build your flavor base:
- In the same skillet, melt butter and sauté minced garlic for just 30 seconds until fragrant, watching carefully so it doesn't burn
- Create the sauce magic:
- Stir in chopped chipotle and honey, cook one minute, then add cream, broth, salt, and pepper, letting everything simmer 3 to 4 minutes until slightly thickened
- Make it silky smooth:
- Stir in Parmesan until completely melted, then hit it with lime juice and taste - adjust seasonings if needed
- Bring it all together:
- Toss in pasta and sliced chicken, adding pasta water as needed to reach that perfect coating consistency, and cook 1 to 2 minutes until everything's heated through and beautifully coated
- Finish with fresh contrast:
- Serve immediately, scattered with chopped cilantro and extra Parmesan if you're feeling indulgent
Pin it My husband usually claims he doesn't like sweet pasta sauces, but the first time he tried this, he went back for seconds without saying a word. That's how I knew this recipe was a keeper - when someone's skepticism melts away into satisfied silence. There's something about the way the honey sweetness hits first, then the smokiness creeps in, and finally that gentle warmth from the chipotle. It's a flavor journey that keeps people interested bite after bite.
Making It Your Own
I've discovered this sauce is incredibly forgiving. Sometimes I'll add roasted red peppers for extra sweetness and color, or toss in some sautéed zucchini when I need to sneak in vegetables. The framework works - play within it.
Perfect Pasta Every Time
That reserved pasta water is liquid gold, rich in starch that helps sauce cling to every curve and ridge of your penne. Don't pour it down the drain - even if you don't need it all for this recipe, save it in a jar in the fridge. Your future self will thank you when you're reheating leftovers and the sauce needs loosening.
The Chipotle Secret
Those little cans of chipotle peppers in adobo keep forever in the refrigerator, and I've learned to freeze the leftovers in ice cube trays. Each cube is about one pepper's worth - perfect for future recipes where you want that smoky heat without opening a whole new can. It's the kind of kitchen hack that makes you feel smarter every time you reach for a cube instead of another can.
- Start with half the called amount if you're unsure about spice level
- The adobo sauce is just as flavorful as the peppers themselves - don't waste it
- A little goes a long way, so taste as you go and trust your palate
Pin it This pasta has become my answer to 'what should I make for dinner?' more times than I can count. There's something deeply satisfying about a dish that looks impressive but comes together on a weeknight without any fuss. I hope it finds its way into your regular rotation too.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay more moist. Increase cooking time to 6-7 minutes per side and ensure they reach 74°C (165°F) internal temperature.
- → How do I adjust the heat level?
Start with 1 tablespoon of chipotle peppers and add more to taste. Remove the seeds from the peppers for milder heat, or add extra adobo sauce for more spice.
- → Can I make this ahead?
Prepare components separately: cook pasta al dente, sear and slice chicken, and make the sauce. Combine just before serving and add reserved pasta water for proper consistency.
- → What pasta alternatives work?
Fettuccine, rigatoni, or orzo are excellent choices. For gluten-free, use certified gluten-free pasta with similar cooking times.
- → Can I substitute the cream?
Half-and-half creates a lighter version, though with less richness. Greek yogurt added off-heat offers tanginess; avoid boiling to prevent curdling.
- → What wine pairs with this dish?
A crisp Chardonnay complements the creamy sauce and honey notes. Light Mexican lagers also pair beautifully with the chipotle's smoky spice.