Save The smell of chipotle hitting hot butter is something that snaps me awake every time. I stumbled onto this combination on a weeknight when I had leftover adobo sauce and a craving for something that wasn't plain marinara. The honey was a gamble, but watching it swirl into that smoky cream turned dinner into something I actually wanted to photograph. My partner walked in, sniffed once, and asked if we were having company. We weren't, but it felt like we should have been.
I made this for a small dinner party once, and my friend who claims to hate anything spicy finished her plate and asked for the recipe before dessert. She later told me she'd been making it every other week. There's something about the lime juice at the end that pulls everything together, a little brightness that keeps the cream from feeling too heavy. I've started keeping chipotle peppers in my fridge just in case the craving hits.
Ingredients
- Boneless, skinless chicken breasts: I slice them after cooking so they stay juicy, and thinner slices soak up more sauce.
- Smoked paprika: This adds a gentle smokiness that layers beautifully with the chipotle without competing.
- Penne pasta: The ridges and hollow centers grab onto the creamy sauce better than smooth noodles.
- Chipotle peppers in adobo sauce: I finely chop them so the heat distributes evenly and no one gets a surprise burn.
- Honey: It tempers the chipotle and adds a gloss to the sauce that makes it cling to every piece of pasta.
- Heavy cream: This is what makes the sauce feel indulgent, but half-and-half works if you want to lighten it up.
- Chicken broth: Low-sodium is key so you control the salt level as the sauce reduces.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty depth that pre-shredded versions can't match.
- Lime juice: Just half a lime brightens the whole dish and cuts through the richness at the last second.
- Fresh cilantro: I was skeptical at first, but the herbal pop against the smoky cream is worth it.
Instructions
- Boil the pasta:
- Salt your water generously, it should taste like the sea. Reserve some pasta water before draining, it's your secret weapon for a silky sauce.
- Season and sear the chicken:
- Pat the chicken dry before seasoning so the spices stick and the sear comes out golden. Don't move it around too much, let it develop a proper crust.
- Rest and slice the chicken:
- Letting it rest keeps the juices inside instead of all over your cutting board. Slice it thin so every bite has tender chicken and plenty of sauce.
- Sauté the garlic:
- Use the same skillet to pick up all those browned bits from the chicken. Thirty seconds is enough, burnt garlic turns bitter fast.
- Build the sauce base:
- The chipotle and honey need a minute together to caramelize slightly and deepen. Then the cream and broth go in, and you'll see it start to thicken as it simmers.
- Finish with Parmesan and lime:
- Stir the cheese in off the heat if you can, it melts smoother. The lime juice goes in last to keep it bright and fresh.
- Toss and coat:
- Add the pasta and chicken back in, using that reserved pasta water to loosen the sauce if it's too thick. Everything should be glossy and well coated.
- Garnish and serve:
- Cilantro and extra Parmesan aren't just for looks, they add layers of flavor. Serve it hot, right out of the skillet if you want to feel fancy.
Save One evening I served this to my brother, who usually orders plain chicken and rice. He asked what was in it, then went quiet and kept eating. When he finished, he looked up and said it tasted like something he'd pay too much for downtown. That's when I knew this recipe had earned its place in my regular rotation.
Adjusting the Heat Level
The first time I made this, I added the full two tablespoons of chipotle and my mouth was on fire. Now I start with one tablespoon and taste the sauce before adding more. You can also scrape out some of the seeds from the peppers to keep the smoky flavor without the intense burn. If you accidentally make it too spicy, a little extra honey and cream will calm things down without killing the character of the dish.
Making It Lighter
I've swapped heavy cream for half-and-half when I wanted something less rich, and it still tastes luxurious. You can also use whole milk with a tablespoon of flour whisked in to help it thicken. The texture changes slightly, but the flavor stays bold. Another trick is to bulk it up with roasted vegetables like bell peppers or zucchini, which adds volume and nutrition without extra heaviness.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When I reheat it, I add a splash of chicken broth or milk to bring the sauce back to life, then warm it gently on the stove. The microwave works in a pinch, but the stovetop keeps the pasta from drying out. I've never tried freezing it because it never lasts that long, but cream sauces can sometimes separate when thawed.
- Reheat gently over low heat to avoid splitting the cream.
- A squeeze of fresh lime right before serving perks up the flavors.
- Garnish with fresh cilantro even on leftovers, it makes a difference.
Save This dish has become my go-to when I want something comforting but not boring. It's the kind of meal that makes a regular Wednesday feel a little more special.
Recipe FAQ Section
- → Can I adjust the spice level in this dish?
Yes, the heat is easily customizable. Start with 1 tablespoon of chipotle peppers in adobo sauce instead of 2, and add more to taste. You can also remove seeds from the peppers for less heat, or increase the amount for a spicier kick.
- → What can I substitute for heavy cream?
Half-and-half works well for a lighter sauce with fewer calories. Greek yogurt or sour cream can also work, though add them off the heat to prevent curdling. For dairy-free options, use coconut cream or cashew cream for a similar richness.
- → How do I prevent the sauce from breaking?
Keep heat at medium once you add dairy ingredients and avoid boiling. Stir continuously and add cream slowly while whisking. If the sauce becomes too thick, thin it with reserved pasta water or chicken broth. Never let it reach a rolling boil after adding cream.
- → Can I use boneless, skinless chicken thighs instead?
Absolutely. Chicken thighs stay moist and tender during cooking. They may require 1-2 minutes longer per side to cook through. Thighs offer more flavor and are more forgiving than breast meat, making them an excellent choice for this dish.
- → What vegetables pair well with this dish?
Roasted bell peppers, zucchini, asparagus, and cherry tomatoes all complement the honey chipotle sauce beautifully. Add roasted vegetables directly to the pasta, or serve on the side. Fresh corn kernels add sweetness that balances the smoky heat.
- → Is there a gluten-free pasta option?
Yes, use gluten-free penne made from rice, chickpea, or lentil flour. Cook according to package instructions, as timing may vary. The sauce is naturally gluten-free, so only the pasta needs substituting for a completely gluten-free meal.