Honey Chipotle Chicken 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. The sauce was one of those happy accidents that came from craving something different than the usual creamy pasta routine. Now whenever the weather turns cool, this is the dish that automatically appears on our weekly dinner rotation.

Last winter, I made this for a friend who swore she hated spicy food. She took one tentative bite, eyes went wide, and proceeded to have two helpings. The chipotle gives this gentle warmth rather than burn-your-face-off heat, and the honey tames everything into something absolutely addictive.

Ingredients

• 2 large boneless skinless chicken breasts: Slice them against the grain after resting for the most tender bites
• 1 tsp smoked paprika: This builds on the smoky chipotle flavor for layers of depth
• 1/2 tsp garlic powder: Adds savory backbone without the burnt bits fresh garlic can give when searing
• 1/2 tsp salt: Keep it manageable since the chipotles and Parmesan bring their own saltiness
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference here
• 2 tbsp olive oil: Use something with a neutral flavor so the chipotle shines
• 350 g (12 oz) penne pasta: The ridges catch every drop of that incredible sauce
• 2 tbsp unsalted butter: Creates that velvety sauce base we are after
• 3 cloves garlic minced: Because you can never have too much garlic in creamy pasta
• 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if you are heat-sensitive, you can always add more
• 3 tbsp honey: The magic that bridges smoky and creamy into something completely new
• 1 cup (240 ml) heavy cream: Half-and-half works too if you want to lighten it up a bit
• 1/2 cup (120 ml) low-sodium chicken broth: Keeps the sauce from becoming too heavy
• 1/2 cup (50 g) freshly grated Parmesan cheese: The pre-grated stuff just does not melt the same way
• 1/2 tsp salt: Taste first and adjust based on your chipotle heat level
• 1/4 tsp black pepper: A final grind fresh from the pepper mill
• Juice of 1/2 lime: The secret bright note that cuts through all that richness
• 2 tbsp chopped fresh cilantro: Brings a fresh herbal pop against the smoky sauce
• Extra grated Parmesan: Because cheese on top of cheese is never a bad idea

Instructions

Get your pasta going first:

Bring a large pot of salted water to a boil and cook the penne until al dente. Drain but save that precious 1/2 cup of pasta water before you do, it is liquid gold for fixing sauce consistency later.

Season the chicken generously:

Rub both sides of those chicken breasts with smoked paprika, garlic powder, salt, and pepper. Let them sit while you heat your skillet, the coating will create this gorgeous dark crust.

Sear until golden and perfect:

Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes per side. You are looking for that deep golden color and an internal temperature of 74°C (165°F). Let it rest on a plate for 5 minutes before slicing into thin strips.

Build the sauce base:

In that same skillet (do not wash it, those brown bits are flavor), turn the heat to medium and melt the butter. Add the minced garlic and sauté for just 30 seconds until it becomes crazy fragrant.

Create the smoky-sweet magic:

Stir in the chopped chipotle peppers and honey, letting them cook together for 1 minute. Pour in the heavy cream, chicken broth, salt, and pepper. Simmer for 3 to 4 minutes while stirring constantly until the sauce thickens enough to coat a spoon.

Make it silky and complete:

Whisk in the Parmesan cheese until it melts into something smooth and gorgeous. Hit it with the lime juice and taste, adjusting anything that needs adjusting.

Bring everything together:

Add the drained pasta and sliced chicken into the sauce. Use that reserved pasta water as needed to reach the perfect consistency, then cook for 1 to 2 minutes until everything is coated and heated through.

Finish it fresh:

Serve immediately with plenty of chopped cilantro scattered on top and extra Parmesan if you are feeling indulgent. The contrast of hot pasta against cool herbs is worth the extra step.

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This recipe has become my go-to for date nights at home. Something about the complexity of flavors makes it feel fancier than the 40 minutes it actually takes, and people always assume I spent way more effort on it than I really did.

Making It Your Own

The base sauce is incredibly forgiving once you understand the balance. I have made this with everything from rotisserie chicken (shredded and added at the end) to pan-seared shrimp when I want something lighter than pasta. The honey-chipotle combo works just as beautifully on grilled salmon or roasted sweet potato gnocchi.

Perfecting the Heat Level

Everyone has a different tolerance for spice, and chipotles pack more punch than people expect. Start with one tablespoon of chopped peppers if you are serving heat-sensitive folks. You can always stir in more, but you cannot take it back. The beauty is that the honey naturally tempers the burn, creating this slow-building warmth rather than an aggressive kick.

Make-Ahead Magic

The sauce actually tastes better the next day after the flavors have had time to really get to know each other. Make a double batch on Sunday and use it throughout the week for quick lunches or easy dinners. The sauce reheats beautifully with just a splash of cream or broth to bring it back to life.

• Store the sauce separately from the pasta if you can, it keeps everything from getting mushy
• The chicken sears beautifully on a cast iron skillet if you want those restaurant-quality grill marks
• Adding roasted vegetables like bell peppers or zucchini turns this into a complete one-bowl meal

Save

This is the kind of comfort food that manages to feel exciting every single time. Hope it brings as much joy to your table as it has to mine.

Recipe Q&A

→ Can I make this dish spicier?

Increase the amount of chopped chipotle peppers in adobo sauce to taste. Start with an additional teaspoon and adjust from there. You can also add a pinch of cayenne pepper to the sauce for extra heat without altering the smoky flavor profile.

→ What pasta shapes work best?

Penne is ideal because its tubular shape holds the creamy sauce well. Rigatoni, ziti, or fusilli would also work beautifully. Avoid long strands like spaghetti or linguine as the thick sauce doesn't coat them as effectively.

→ Can I use chicken thighs instead?

Absolutely. Boneless, skinless chicken thighs work wonderfully and stay juicy. Season them the same way and adjust cooking time to 6–7 minutes per side until they reach an internal temperature of 74°C/165°F.

→ How can I lighten this dish?

Substitute half-and-half for the heavy cream, or use a mix of chicken broth and evaporated milk. You can also increase the pasta quantity slightly while keeping the sauce amount the same for a lighter ratio.

→ Can this be made ahead?

The sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently with a splash of cream or broth. Cook the pasta and chicken fresh, then combine everything just before serving for the best texture.

→ What sides pair well?

A crisp green salad with citrus vinaigrette balances the richness. Roasted vegetables like asparagus, bell peppers, or zucchini complement the smoky flavors. Garlic bread or crusty Italian bread helps soak up the extra sauce.