Honey Chipotle Chicken Penne (Printable)

Tender chicken and penne in a creamy honey chipotle sauce with fresh herbs

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 2 tablespoons olive oil

→ Pasta

07 - 12 ounces penne pasta

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 2 tablespoons chipotle peppers in adobo sauce, finely chopped
11 - 3 tablespoons honey
12 - 1 cup heavy cream
13 - 1/2 cup low-sodium chicken broth
14 - 1/2 cup freshly grated Parmesan cheese
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - Juice of 1/2 lime

→ Garnish

18 - 2 tablespoons chopped fresh cilantro
19 - Extra grated Parmesan cheese

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, season the chicken breasts on both sides with smoked paprika, garlic powder, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate, rest 5 minutes, then slice thinly.
04 - In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté for 30 seconds until fragrant.
05 - Stir in chopped chipotle peppers and honey. Cook for 1 minute, then add heavy cream, chicken broth, salt, and pepper. Simmer 3 to 4 minutes, stirring, until slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice.
07 - Toss in drained pasta and sliced chicken, adding reserved pasta water as needed for desired sauce consistency. Cook 1 to 2 minutes until everything is well coated and heated through.
08 - Serve immediately, garnished with chopped cilantro and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sweet-smoky balance is genuinely addictive: Honey tempers the chipotle's kick without drowning it out, creating a sauce that tastes way more impressive than the effort required.
  • Comes together in 40 minutes flat: Everything cooks in one skillet after the pasta is done, meaning minimal cleanup and maximum flavor.
  • Feels like restaurant food but tastes like home: Rich cream sauce, perfectly seared chicken, fresh cilantro—this is the kind of dish that makes people think you spent hours in the kitchen.
02 -
  • Don't skip resting the chicken: I learned this the hard way when I jumped straight from searing to slicing and ended up with dry pieces; those 5 minutes make the difference between juicy and rubbery.
  • Chipotle heat varies wildly by brand and individual pepper: Start with 2 tablespoons and taste the sauce before adding more; you can always add heat, but you can't take it back.
  • Reserve your pasta water before draining: That starchy water is liquid gold for sauce consistency; it helps the sauce cling to the pasta in a way heavy cream alone won't.
03 -
  • Chicken breasts cook unevenly if they're not the same thickness: Take 30 seconds to pound them to an even three-quarter inch before seasoning, and they'll finish at the same time.
  • The pasta water is non-negotiable: It's full of starch that helps the sauce emulsify and cling to every strand; don't rinse the pasta and never skip saving that water.
  • Grate your own Parmesan from a block: Pre-shredded cheese has cellulose coating that prevents clumping in the bag but also prevents smooth melting in your sauce.
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