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 poking her head in, asking what was happening. We were both exhausted after a brutal week at work, and something about the combination of cream, honey, and those earthy chipotle peppers just felt like comfort food grown up. The way the sauce clings to every curve of penne while the seared chicken brings that perfect savory edge—it's the kind of dinner that makes you sit up straighter and pay attention to your plate.

I made this for a friend's birthday dinner last fall when she requested something cozy but with a little kick. We sat at her tiny kitchen table for hours, forks clinking against bowls, and she kept saying I should put this on my permanent rotation. There's something about the way the smoky chipotle warmth builds that makes perfect conversation food, the kind that lingers long after the bowls are empty.

Ingredients

• 2 large boneless skinless chicken breasts: slice these thin after cooking for more surface area to catch that sauce
• 1 tsp smoked paprika: this adds a gorgeous red color and deep smoky flavor that echoes the chipotle
• 1/2 tsp garlic powder: rounds out the chicken seasoning without adding raw garlic bite
• 1/2 tsp salt and 1/4 tsp black pepper: simple seasoning that lets the sauce shine
• 2 tbsp olive oil: gives you that perfect golden sear on the chicken
• 350 g (12 oz) penne pasta: those ridges and curves are made to hold creamy sauce
• 2 tbsp unsalted butter: creates the rich base for your sauce
• 3 cloves garlic minced: fresh garlic blooms beautifully in the butter before adding anything else
• 2 tbsp chipotle peppers in adobo sauce finely chopped: start here if you're heat sensitive, you can always add more
• 3 tbsp honey: the perfect sweet balance to cut through the heat and cream
• 1 cup (240 ml) heavy cream: creates that luxurious restaurant style texture
• 1/2 cup (120 ml) low sodium chicken broth: thins the cream slightly and adds depth
• 1/2 cup (50 g) freshly grated Parmesan cheese: freshly grated melts better than pre shredded
• 1/2 tsp salt and 1/4 tsp black pepper: adjust these at the end since chipotle heat varies by brand
• Juice of 1/2 lime: this tiny bright note wakes up the whole dish
• 2 tbsp chopped fresh cilantro: adds freshness and color that cuts the richness
• Extra grated Parmesan: never hurts to have more at the table

Instructions

Get your pasta going first:

Bring a large pot of salted water to boil and cook penne until al dente, then drain but save that half cup of pasta water like it's liquid gold.

Season and sear the chicken:

Rub both sides of those chicken breasts with smoked paprika, garlic powder, salt, and pepper, then sear in hot olive oil for about 4-5 minutes per side until golden and cooked through.

Let chicken rest while you start the sauce:

Transfer chicken to a plate and give it five minutes to relax—this keeps the juices inside instead of all over your cutting board.

Build your flavor foundation:

Drop the heat to medium and melt butter in the same skillet, then sauté minced garlic for just 30 seconds until you can smell it but before it burns.

Add the sweet and smoky elements:

Stir in chopped chipotle peppers and honey, letting them cook together for one minute to meld flavors.

Create the creamy sauce base:

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

Finish the sauce with cheese and lime:

Stir in Parmesan until completely melted and smooth, then hit it with that fresh lime juice.

Bring everything together:

Toss in drained pasta and sliced chicken, using that reserved pasta water as needed to get the sauce clinging perfectly to everything.

Pin It

My sister called me last week practically in tears because she tried making something similar and ended up with grainy sauce. The trick is adding your cream off the heat or keeping it at a gentle bubble—high heat makes cream separate and grainy every single time.

Making It Your Own

Sometimes I'll add roasted bell peppers or zucchini to bulk it up, especially when I'm feeding a crowd that loves vegetables. The sweetness from roasted peppers plays so nicely with the honey and smoky chipotle flavors.

Wine Pairings That Work

A crisp Chardonnay cuts through the cream while standing up to the spice, or go with a light Mexican lager if beer is more your speed. The slight bitterness from the lager balances that honey sweetness perfectly.

Storage And Reheating

This actually keeps beautifully for lunch the next day, though the pasta will drink up some of that sauce as it sits. Add a splash of cream or broth when reheating to bring it back to life.

• The sauce thickens considerably in the fridge, so don't panic when you open your container
• Reheat gently over medium-low heat, stirring frequently to prevent the cream from separating
• Fresh cilantro loses its punch overnight, so add a new sprinkle before serving leftovers

Pin It

There's something about this dish that makes people linger at the table, maybe just to scrape up that last bit of sauce with their forks.

Recipe FAQs

→ How spicy is this honey chipotle pasta?

The heat level is medium and easily adjustable. Two tablespoons of chipotle peppers in adobo provide a balanced warmth that complements the sweet honey. Reduce to one tablespoon for milder flavor or increase to three for extra kick.

→ Can I make this pasta dish ahead of time?

While best served immediately, you can prepare components ahead. Cook and slice the chicken up to 2 days in advance, and make the sauce base separately. Reheat gently with a splash of cream or pasta water before tossing with freshly cooked pasta.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce while maintaining creaminess. For a dairy-free option, use full-fat coconut milk, though it will add subtle coconut flavor. The sauce may thicken differently, so adjust with pasta water as needed.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of cream or broth to loosen the sauce. The pasta may absorb more liquid overnight, so additional moisture helps restore consistency.

→ Can I use a different pasta shape?

Penne works excellently for holding the creamy sauce, but you can substitute rigatoni, fusilli, or cavatappi for similar results. Short pasta shapes with ridges or tubes capture the thick honey chipotle sauce better than long strands like spaghetti.

→ What sides pair well with this dish?

A crisp green salad with citrus vinaigrette cuts through the rich sauce. Roasted vegetables like bell peppers, zucchini, or asparagus complement the smoky flavors. For beverage pairing, try a chilled Chardonnay or light Mexican lager.