Save My neighbor knocked on my door one evening holding a Tupperware of chipotle peppers she didn't know what to do with. I had chicken thawing and a box of penne in the pantry, so I promised her dinner in exchange for half that can. What came together that night was smoky, sweet, creamy, and just spicy enough to make us both reach for a second helping. It's been my go-to ever since when I want something that tastes impressive but doesn't require all day in the kitchen.
I made this for a small dinner party last spring and watched three people scrape their plates clean without saying much. The quiet kind of eating is the best compliment. One friend asked if I'd catered it, which made me laugh because I'd been in yoga pants and barefoot the whole time. That's the magic of a dish like this: it feels special without the stress.
Ingredients
- Boneless, skinless chicken breasts: I pound them lightly with a mallet so they cook evenly and don't dry out; thinner breasts sear faster and stay juicy.
- Smoked paprika: This adds a gentle smokiness that echoes the chipotle without overwhelming the chicken.
- Penne pasta: The ridges grab onto the creamy sauce better than smooth noodles, and penne is sturdy enough to toss without breaking.
- Chipotle peppers in adobo sauce: I finely chop them so every bite gets a little heat; start with less if you're nervous, you can always stir in more.
- Honey: This is the secret that balances the smoky spice and makes the sauce cling to everything beautifully.
- Heavy cream: It creates that silky, restaurant-style texture; half-and-half works if you want something lighter, but the sauce won't be quite as lush.
- Chicken broth: I use low-sodium so I can control the salt, and it loosens the sauce just enough to coat the pasta without being gloopy.
- Parmesan cheese: Freshly grated melts smoothly into the sauce; the pre-shredded stuff has anti-caking agents that can make it grainy.
- Lime juice: A squeeze at the end brightens everything and cuts through the richness in a way that feels essential once you try it.
- Fresh cilantro: I know it's polarizing, but it adds a fresh, herbal note that makes the dish feel complete; swap in parsley if cilantro tastes like soap to you.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook the penne until it still has a little bite, usually a minute less than the package says. Drain it but keep a mugful of that starchy pasta water; it's your secret weapon for a silky sauce later.
- Season the Chicken:
- Pat the chicken breasts dry with a paper towel, then rub both sides with smoked paprika, garlic powder, salt, and black pepper. Dry chicken sears better and gets that golden crust you want.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in gently. Let it cook undisturbed for four to five minutes per side until it's deeply golden and registers 74°C or 165°F inside, then move it to a plate to rest before slicing.
- Build the Sauce Base:
- Lower the heat to medium, drop in the butter, and let it melt into the chicken drippings. Toss in the minced garlic and stir for about thirty seconds until it smells toasty and fragrant.
- Add Chipotle and Honey:
- Stir in the chopped chipotle peppers and honey, letting them cook together for a minute so the honey caramelizes slightly and the chipotle blooms. This is where the kitchen starts to smell incredible.
- Simmer the Cream:
- Pour in the heavy cream, chicken broth, salt, and pepper, then let everything simmer gently for three to four minutes, stirring occasionally. The sauce will thicken just enough to coat the back of a spoon.
- Melt in the Cheese:
- Stir in the grated Parmesan until it melts completely and the sauce turns smooth and glossy. Finish with a squeeze of lime juice; it brightens the whole thing in a way you'll notice immediately.
- Toss and Serve:
- Add the drained pasta and sliced chicken to the skillet, tossing everything together with tongs. If the sauce feels too thick, splash in some of that reserved pasta water a little at a time until it coats everything beautifully, then cook for another minute or two until heated through and serve right away with cilantro and extra Parmesan on top.
Save The first time I reheated leftovers of this, I added a splash of cream and a handful of spinach, and it felt like discovering a new recipe all over again. My husband wandered into the kitchen following the smell and asked if I'd made it fresh. That's when I knew this dish had real staying power, not just as dinner but as something that keeps giving.
How to Adjust the Heat Level
If you're sensitive to spice, start with one tablespoon of chopped chipotle and taste the sauce before adding more. You can always stir in an extra teaspoon, but there's no going back once it's too hot. I've also learned that adding a little extra honey or a spoonful of sour cream at the end can mellow things out if you accidentally go overboard. The goal is a warm, lingering heat that doesn't make you sweat, just keeps you coming back for another bite.
Make It Lighter or Heartier
Swapping the heavy cream for half-and-half cuts some richness without losing the creamy texture, though the sauce won't be quite as thick. On the flip side, I've stirred in roasted bell peppers and zucchini when I had them on hand, and it turned this into a more veggie-forward meal without losing any of that smoky, sweet flavor. You could also use whole wheat penne or add white beans for extra fiber and protein if you're trying to make it a little more filling.
Pairing and Serving Suggestions
This pairs beautifully with a crisp, lightly oaked Chardonnay or a cold Mexican lager, something that plays off the sweetness and cools the chipotle. I usually serve it with a simple green salad dressed in lime vinaigrette, which echoes the citrus in the pasta and keeps the meal from feeling too heavy. Garlic bread is never a bad idea either, especially for mopping up any extra sauce left on the plate.
- Serve it straight from the skillet for a casual, family-style presentation.
- Garnish each plate with a lime wedge so everyone can add an extra squeeze if they want.
- Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth.
Save This dish has become one of those recipes I make when I want to feel like I've really cooked, even on a busy Tuesday. It's comforting, a little bold, and always tastes like I put in more effort than I actually did.
Common Questions
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C). Avoid overcooking by using a meat thermometer. Letting the chicken rest for 5 minutes before slicing helps retain juices and ensures tender, moist meat.
- → Can I make this sauce less spicy?
Absolutely. Reduce the amount of chipotle peppers from 2 tablespoons to 1 tablespoon or even less. You can also remove some of the adobo sauce clinging to the peppers before chopping. The honey and cream naturally balance the heat, so start with less and adjust to your preference.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with a similar texture. Greek yogurt or sour cream can work too, though add them off the heat to prevent curdling. For a dairy-free option, try full-fat coconut milk, though this will alter the flavor profile slightly.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or pasta water to restore sauce consistency. Avoid high heat, which can cause the cream sauce to separate or break.
- → What vegetables pair well with this dish?
Roasted bell peppers, zucchini, cherry tomatoes, and spinach complement the honey chipotle flavor. Add them during the final cooking step or roast separately beforehand. Fresh corn also works beautifully for a sweeter note that enhances the honey element.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs are excellent. They're more forgiving and stay juicier. Sear them skin-side down first for 5-6 minutes, then flip and cook another 4-5 minutes. Thighs may require slightly longer cooking to reach 165°F internally.