Save 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 the living room, demanding to know what I was creating. I had been experimenting with chipotle peppers for months, trying to find that perfect balance between the heat and honey's natural sweetness, and something about this combination just clicked. The sauce coats every piece of penne so beautifully, and that smoky creaminess has become my absolute comfort food obsession. Now it's the recipe I make when I want something that feels like a hug in a bowl.
Last winter, my friend Sarah came over for dinner after a particularly brutal week at work. She took one bite of this pasta and literally stopped mid-sentence, eyes wide, just completely focused on the bowl in front of her. We spent the next hour sitting at my kitchen table, eating and talking, while she kept asking exactly what I put in the sauce. She now requests this dish every time she visits, and I've caught her trying to recreate it for her own family.
Ingredients
- Boneless skinless chicken breasts: Slice these against the grain after resting for the most tender bites, and do not skip the smoked paprika seasoning
- Smoked paprika: This adds that extra layer of smokiness that pairs perfectly with the chipotle peppers
- Penne pasta: The tube shape holds onto that creamy sauce better than almost any other pasta shape
- Chipotle peppers in adobo: Start with two tablespoons if you are sensitive to heat, but do not be afraid to add more for that real kick
- Honey: Use a mild honey so it does not overpower the other flavors in the sauce
- Heavy cream: This creates that luxurious restaurant-style texture, though half-and-half works if you need something lighter
- Freshly grated Parmesan: Pre-grated cheese just does not melt the same way, so take the extra minute to grate it yourself
- Fresh lime juice: This brightens everything up and cuts through the richness of the cream sauce
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain but remember to reserve that half cup of pasta water because it is liquid gold for adjusting your sauce later.
- Season and sear the chicken:
- Pat those chicken breasts dry and coat them generously with smoked paprika, garlic powder, salt, and pepper on both sides, then heat your olive oil in a large skillet over medium-high heat and sear for about four to five minutes per side until golden and the internal temperature reaches 74°C (165°F).
- Let the chicken rest:
- Move the cooked chicken to a plate and let it rest for a full five minutes before slicing, which keeps all those juices inside instead of running all over your cutting board.
- Build your flavor base:
- In that same skillet, turn the heat down to medium and melt your butter, then toss in the minced garlic and let it sizzle for just thirty seconds until fragrant but not browned.
- Create the smoky honey sauce:
- Stir in those chopped chipotle peppers and honey, let them cook together for one minute to meld flavors, then pour in the heavy cream, chicken broth, salt, and pepper, and let everything simmer for three to four minutes while stirring occasionally until the sauce thickens slightly.
- Add the cheese and finish:
- Stir in your freshly grated Parmesan until completely melted and smooth, then squeeze in that fresh lime juice to brighten everything up before tossing in your pasta and sliced chicken.
- Bring it all together:
- Add your drained pasta and sliced chicken into the sauce, tossing everything together and adding that reserved pasta water a little at a time until you reach your desired consistency, then let it cook for one to two more minutes until everything is heated through and beautifully coated.
Save This recipe became my go-to for hosting dinner parties after the night my sister came over and announced she had been craving something spicy but comforting all week. We ended up eating on the couch while watching movies, and she kept dipping back into the pot for seconds long after she claimed she was full. Now it is our tradition whenever life feels overwhelming, and we need something that tastes like a warm hug.
Getting The Heat Level Right
I have learned through trial and error that chipotle heat is not something to guess at. Start with the two tablespoons called for in the recipe, taste your sauce, then decide if you want more heat. You can always add another pepper, but you cannot take it back once it is in there.
Making It Your Own
Sometimes I add roasted bell peppers or zucchini to the skillet right after the garlic, letting them soften in the butter before building the sauce. It adds such a nice texture contrast and sneaks in some vegetables without feeling like a health food compromise.
Wine Pairing Secrets
A crisp Chardonnay cuts through the creaminess perfectly, but a light Mexican lager works beautifully if you prefer beer with spicy food. The key is something cold and refreshing that will not compete with the bold flavors in the sauce.
- Warm up your plates in the oven for a few minutes before serving
- Have extra lime wedges on the table for guests who love extra brightness
- This sauce freezes beautifully if you want to meal prep for busy weeks
Save There is something so satisfying about pulling this dish together, watching the sauce come together, and knowing you are about to serve something that makes people close their eyes and smile. Enjoy every bite.
Recipe FAQ
- → How spicy is this dish?
The heat level is mild to moderate from 2 tablespoons of chipotle peppers. Start with one tablespoon if you prefer less spice, or add up to three tablespoons for a bolder kick. The honey and cream balance the smokiness.
- → Can I make this lighter?
Yes, substitute half-and-half or even whole milk for the heavy cream to reduce fat and calories. The sauce will be thinner, so use less pasta water. Greek yogurt can also replace some of the cream for a tangier flavor.
- → What pasta shapes work best?
Penne is ideal because its ridged texture captures the creamy sauce. Farfalle, rigatoni, or fettuccine are excellent alternatives. Avoid very thin pastas like angel hair, which can clump in the heavy sauce.
- → Can I prep this ahead?
Cook the pasta and sear the chicken up to 4 hours ahead and refrigerate separately. Make the sauce fresh when ready to serve, then combine everything. This prevents the pasta from absorbing too much sauce while stored.
- → What wines pair with this dish?
A crisp Chardonnay complements the creamy sauce beautifully. Light Mexican lagers work well with the chipotle heat. Sauvignon Blanc or unoaked white wines also balance the sweetness and smoke nicely.
- → How do I avoid overcooking the chicken?
Use a meat thermometer and cook to exactly 165°F (74°C) for juicy results. Since chicken continues cooking as it rests, remove it from heat at 163°F. Slicing the meat thin after resting also ensures tender pieces throughout the dish.