Honey Chipotle Chicken Penne Pasta

The first time I made this honey chipotle chicken pasta, my kitchen filled with this incredible smoky-sweet aroma that had my roommate hovering around the stove asking if it was ready yet. I'd been experimenting with chipotle peppers in adobo for months, trying to find that perfect balance where the heat doesn't overpower everything else. This dish finally clicked because the honey rounds out all those bold flavors into something somehow comforting and exciting at the same time.

Last winter when my sister came over complaining about another failed dating app meetup, I threw this together in about thirty minutes. We sat at the counter with our bowls, and she took three bites before looking up and saying this was exactly what she needed—comfort food with a little kick to remind her she's alive. Now she requests it every time life gets overwhelming.

Ingredients

• 2 large boneless skinless chicken breasts: Slice them against the grain after resting for the most tender bites
• 1 tsp smoked paprika: This layers with the chipotle for that deep smoky flavor that makes the dish sing
• 1/2 tsp garlic powder: Use fresh garlic in the sauce but powder here seasons the chicken perfectly
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously since this is the main flavor on the chicken itself
• 2 tbsp olive oil: Get the pan nice and hot before adding the chicken for that golden sear
• 350 g (12 oz) penne pasta: The ridges catch all that creamy sauce perfectly
• 2 tbsp unsalted butter: Let this melt and foam before adding your garlic
• 3 cloves garlic minced: Fresh matters here—jarred garlic gets bitter in the cream sauce
• 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if you're heat-sensitive, you can always add more
• 3 tbsp honey: Warm it slightly for 10 seconds in the microwave so it incorporates smoothly
• 1 cup (240 ml) heavy cream: Room temperature cream blends better and won't break as easily
• 1/2 cup (120 ml) low-sodium chicken broth: This stretches the cream without diluting the flavor
• 1/2 cup (50 g) freshly grated Parmesan cheese: Pre-grated has anti-caking agents that make sauce grainy
• Juice of 1/2 lime: This brightens everything and cuts through the richness
• 2 tbsp chopped fresh cilantro: Scatter this on top right before serving for pops of fresh flavor

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil while you prep everything else

Season the chicken generously:

Coat both sides with smoked paprika, garlic powder, salt, and pepper

Sear the chicken until golden:

Heat oil in a large skillet over medium-high heat, cook chicken 4-5 minutes per side until it reaches 74°C (165°F)

Rest and slice the meat:

Let chicken rest on a plate for 5 minutes before slicing thinly against the grain

Build the sauce foundation:

Reduce heat to medium, melt butter, and sauté minced garlic for 30 seconds until fragrant

Add the smoky sweet elements:

Stir in chopped chipotle peppers and honey, cook for 1 minute to meld flavors

Create the creamy base:

Pour in heavy cream, chicken broth, salt, and pepper, simmer 3-4 minutes until slightly thickened

Finish the sauce:

Stir in Parmesan until melted, then add lime juice and taste for seasoning

Bring it all together:

Toss pasta and sliced chicken in the sauce, adding reserved pasta water as needed

Serve immediately:

Plate in bowls and top with fresh cilantro and extra Parmesan

Pin it

This pasta has become my go-to when friends say they're coming over and I haven't planned anything special. Something about watching people take that first bite, eyes widening at the complex flavors, makes the simple effort feel like I've done something really thoughtful.

Make It Lighter

When I'm feeling indulgent but not that indulgent, I swap half-and-half for the heavy cream. The sauce still coats everything beautifully but with about half the guilt. You lose some richness, but the honey and chipotle still shine through.

Boost The Veggies

Sometimes I'll roast bell peppers and zucchini while the chicken sears, then toss them in at the end. The vegetables soak up that sauce and suddenly dinner feels a little more virtuous without sacrificing any satisfaction.

Perfect Your Pasta

I learned the hard way that finishing pasta directly in the sauce for those final minutes makes all the difference. The starch from the pasta emulsifies with the cream into something restaurant-quality, and every bite stays coated instead of sauce pooling at the bottom of the bowl.

• Reserve more pasta water than you think you'll need, about a full cup
• Toss constantly during those final minutes so nothing sticks
• Serve immediately—cream sauces don't enjoy sitting around

Pin it

This dish is proof that comfort food doesn't have to be boring, and spicy doesn't have to be one-note. Hope it finds its way into your regular rotation like it did mine.

Recipe Q&A

→ Can I make this dish less spicy?

Reduce the chipotle peppers to 1 tablespoon or substitute with smoked paprika for milder heat while maintaining the smoky flavor profile.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli capture the creamy sauce beautifully. Short pasta with ridges or tubes holds onto the honey chipotle coating effectively.

→ Can I use chicken thighs instead?

Boneless skinless chicken thighs work wonderfully and add extra richness. Adjust cooking time to 5-6 minutes per side until cooked through.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth to restore sauce consistency.

→ Can I make the sauce ahead?

Prepare the sauce up to 2 days in advance and refrigerate. Rewarm slowly over low heat, adding cream if needed, before tossing with freshly cooked pasta and chicken.