Honey Chipotle Chicken Penne

There's something about the smell of chipotle peppers hitting hot butter that stops you mid-conversation. I discovered this honey chipotle chicken pasta on a random Tuesday when I had leftover adobo sauce sitting in my fridge and a craving for something with real heat and sweetness tangled together. The combination felt like a risk at first, but one bite of that creamy, smoky sauce coating tender chicken and pasta changed how I thought about weeknight dinners entirely.

I made this for my partner on a Friday night when we'd both had the kind of week that needed comfort food with an edge. We sat at the kitchen counter watching the sauce bubble and thicken, and he kept sneaking tastes of the chicken straight off the cutting board. By the time we plated it, with that lime juice hitting the sauce and cilantro scattered on top, we both knew this was becoming a regular rotation dish.

Ingredients

• Boneless, skinless chicken breasts: Two large ones give you enough protein to feel satisfied; make sure they're roughly the same thickness so they cook evenly and don't dry out on the edges.
• Smoked paprika, garlic powder, salt, black pepper: This simple seasoning blend lets the chicken taste like itself while building flavor that plays nicely with the sauce later.
• Olive oil: Use it for searing the chicken at medium-high heat; the high heat creates that golden crust you're after.
• Penne pasta: The tubes catch the sauce beautifully, but any short pasta works if that's what you have.
• Unsalted butter and minced garlic: This is where the sauce gets its soul—don't skip sautéing the garlic until it's fragrant, maybe 30 seconds, or it tastes raw.
• Chipotle peppers in adobo sauce: Finely chop them and taste as you go; these can vary in heat, so adjust to your comfort level.
• Honey: This does the heavy lifting to balance the smoke and spice; it's not about sweetness, it's about harmony.
• Heavy cream and low-sodium chicken broth: The cream makes it luxurious, the broth keeps it from being too thick and one-dimensional.
• Freshly grated Parmesan cheese: This adds umami and helps thicken the sauce; pre-grated stuff has anti-caking agents that don't melt as smoothly.
• Lime juice: A squeeze at the end brightens everything and makes the flavors pop without adding heat.
• Fresh cilantro: Stir some into the sauce if you like, or save it for garnish; either way, it's not optional if you want that final flavor lift.

Instructions

Get your pasta going:

Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente—that means it should have a little resistance when you bite into it. Don't forget to reserve about half a cup of pasta water before you drain it; you'll use this to adjust the sauce consistency later.

Season and prepare the chicken:

Pat your chicken breasts dry with paper towels, then season both sides generously with smoked paprika, garlic powder, salt, and black pepper. Let them sit for a minute while your skillet heats up; this helps the seasoning stick.

Sear the chicken until golden:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then carefully lay the chicken breasts in the pan. You'll hear that satisfying sizzle—that's the Maillard reaction happening, creating flavor and that beautiful golden crust. Sear for 4 to 5 minutes per side without moving them around too much, then check that the internal temperature hits 74°C (165°F) with a meat thermometer.

Rest and slice:

Transfer the cooked chicken to a plate and let it rest for 5 minutes—this keeps the juices from running out all over your pasta. Then slice it thinly against the grain so each piece is tender.

Build the sauce base:

In that same skillet with all the chicken drippings, reduce the heat to medium and add butter and minced garlic. Sauté just until fragrant, about 30 seconds; you want to taste garlic flavor, not bitterness.

Add the smoky-sweet elements:

Stir in your finely chopped chipotle peppers and honey, cooking for about a minute so the flavors get to know each other. Then pour in the heavy cream, chicken broth, salt, and pepper, and let it simmer for 3 to 4 minutes while stirring occasionally until it thickens slightly.

Finish the sauce:

Remove from heat, stir in the freshly grated Parmesan until it melts into the sauce smoothly, then squeeze in the lime juice. Taste it and adjust salt and heat as needed.

Bring it all together:

Toss the drained pasta and sliced chicken into the sauce, adding reserved pasta water a little at a time until you reach the consistency you like. Cook for 1 to 2 minutes, stirring gently, until everything is heated through and evenly coated.

Plate and serve:

Transfer to serving plates or a large bowl, garnish with fresh cilantro and a sprinkle of extra Parmesan, and serve immediately while the sauce is still creamy and warm.

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The first time I served this to someone who thought they didn't like spicy food, they went back for seconds and asked for the recipe. It's funny how a little honey and the right cream can make heat feel like an invitation instead of a warning. That's when I realized this dish works because it's not trying to be just one thing.

Adjusting Heat and Flavor

The beauty of this recipe is that it bends to your preferences without losing its character. If you're cooking for people with different spice tolerances, start with 1 and a half tablespoons of chipotle and let everyone add hot sauce at the table, or keep the sauce on the side so people can control how much they want to coat their pasta. On the flip side, if you want more heat, don't just add more chipotle—add an extra chipotle plus a pinch of cayenne pepper, which gives you heat without overpowering the honey-smoke balance. I've also swapped the honey for a touch of maple syrup when that's what I had, and honestly, it's fantastic.

Pasta and Sauce Pairings

Penne is perfect because those little tubes trap sauce like they were designed for it, but I've made this with rigatoni, fusilli, and even regular spaghetti depending on what was in the pantry. Shorter pastas generally work better than long thin ones because they hold onto the cream sauce; longer pastas tend to slide around and leave most of the sauce at the bottom of the bowl. If you want to stretch this for a crowd, you can bulk it up without diluting the flavor by stirring in roasted vegetables like bell peppers, zucchini, or even broccoli during the final mixing step.

Making It Your Own

One night I had some crispy bacon bits left from breakfast and tossed them into the finished dish on impulse, and somehow it worked perfectly. The saltiness and crunch played against the creamy sauce like they were meant to be together. You could also add sautéed mushrooms, swap the cilantro for fresh basil if that's more your style, or stir in a handful of spinach right at the end for some green without changing the flavor profile.

• Lighter version: Substitute half-and-half or even whole milk for the heavy cream, though you might need to simmer the sauce slightly longer to get the right thickness.
• Make-ahead tip: Cook the chicken and make the sauce up to a day ahead, refrigerate separately, then reheat gently and toss with freshly cooked pasta right before serving.
• Wine pairing: A crisp Chardonnay cuts through the richness beautifully, or go with a cold Mexican lager if you want something lighter.

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This dish has become my go-to when I want to feel like I've made something special without actually spending my whole evening in the kitchen. It's proof that good food doesn't need to be complicated, just intentional.

Common Questions

→ Can I make this less spicy?

Reduce the chipotle peppers to 1 tablespoon or substitute with smoked paprika for milder smokiness without the heat.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli catch the creamy sauce beautifully. Short pasta with ridges holds the thick honey chipotle coating exceptionally well.

→ Can I use chicken thighs instead?

Boneless skinless thighs work wonderfully and stay juicy. Adjust cooking time to 5-6 minutes per side until they reach 165°F internally.

→ 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. Reheat slowly over low heat, adding cream or pasta water to reach desired consistency.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce. For dairy-free, use full-fat coconut milk though the flavor profile will change slightly.