Pin this The first time I made honey chipotle sauce, I accidentally dumped in twice the chipotle peppers I meant to use. My kitchen filled with this incredible smoky aroma that had me sneaking taste after taste, wondering if I had just ruined dinner or discovered something magnificent. That mistake became the starting point for this pasta, which has since evolved into the kind of weeknight meal that makes people pause after their first bite and ask what exactly they are eating.
My friend Sarah came over for dinner last month and watched me make this, immediately asking why I had never served it to her before. She texted me two days later saying she had already made it twice because her husband would not stop talking about it. There is something about that combination of honey and chipotle that just works on a deep level.
Ingredients
- 2 large boneless skinless chicken breasts: Cutting them in half horizontally makes them cook faster and more evenly
- 1 tsp smoked paprika: This builds layers of smokiness that complement the chipotle peppers
- 1/2 tsp garlic powder: Rounds out the seasoning blend without clashing with fresh garlic later
- 1/2 tsp salt and 1/4 tsp black pepper: Keep it simple since the sauce packs plenty of flavor
- 2 tbsp olive oil: Use a neutral oil with a high smoke point for proper searing
- 350 g (12 oz) penne pasta: The ridges catch sauce perfectly though most short pasta shapes work
- 2 tbsp unsalted butter: Adds richness to the sauce base without making it too heavy
- 3 cloves garlic minced: Fresh garlic is non negotiable here it mellows beautifully in the cream
- 2 tbsp chipotle peppers in adobo sauce finely chopped: Start with less if you are heat sensitive the adobo brings intense flavor
- 3 tbsp honey: The sweetness tames the heat and creates that restaurant style glaze
- 1 cup (240 ml) heavy cream: Half and half works but the sauce will be thinner
- 1/2 cup (120 ml) low sodium chicken broth: Low sodium is crucial since we are seasoning separately
- 1/2 cup (50 g) freshly grated Parmesan cheese: Pre grated cheese has anti caking agents that make sauce gritty
- Juice of 1/2 lime: Brightens everything and cuts through the richness
- 2 tbsp chopped fresh cilantro: Adds a fresh pop that contrasts the smoky sauce
Instructions
- Get the pasta going first:
- Bring a large pot of salted water to boil and cook the penne until al dente then drain but remember to reserve that 1/2 cup of pasta water before you dump it.
- Season and sear the chicken:
- Pat those chicken breasts dry then rub them all over with smoked paprika garlic powder salt and pepper before searing in hot olive oil for about 4 to 5 minutes per side until golden and cooked through.
- Let the chicken rest while you start the sauce:
- Move the chicken to a plate and tent it with foil then turn the skillet heat down to medium and melt the butter before adding the minced garlic for just 30 seconds until fragrant.
- Build the base flavors:
- Stir in those chopped chipotle peppers and honey letting them cook for a minute then pour in the heavy cream and chicken broth with the salt and pepper.
- Simmer until slightly thickened:
- Let the sauce bubble gently for 3 to 4 minutes while stirring occasionally until it coats the back of a spoon then whisk in the Parmesan until completely melted.
- Add the finishing touch:
- Squeeze in the lime juice then toss in the drained pasta and sliced chicken adding splashes of that reserved pasta water until the sauce clings to everything beautifully.
Pin this This recipe became a regular in our house during a particularly busy fall when we needed something comforting but fast. Now whenever I smell chipotle peppers hitting hot butter I am back in that tiny apartment kitchen watching steam rise off the pan.
Making It Your Own
I have found that roasted red peppers add a lovely sweetness if you want to dial back the heat while keeping the sauce smoky. Sometimes I throw in spinach during the last minute of tossing just to wilt it slightly which makes the whole dish feel slightly less indulgent though no less satisfying.
Wine Pairing
A crisp Chardonnay with just a touch of oak works beautifully here cutting through the cream while complementing the smoky notes. On nights when I want something lighter a cold Mexican lager with lime does the trick perfectly.
Storage and Reheating
This keeps well in the refrigerator for up to three days though the sauce will thicken considerably. When reheating splash in a little milk or broth and warm it gently over low heat.
- The pasta absorbs sauce as it sits so do not be shy about adding extra liquid when reheating
- Microwave with a damp paper towel on top to prevent the sauce from separating
- Freezing is possible though the texture of the cream sauce will change slightly
Pin this I hope this finds its way into your regular rotation the way it did in mine. Few dishes deliver this much satisfaction with such humble ingredients.
Recipe Questions
- → How do I prevent the chicken from drying out?
Sear the chicken for 4-5 minutes per side until golden and reaching 165°F internal temperature. Avoid overcooking beyond this point. Let it rest for 5 minutes before slicing to retain moisture and juices.
- → Can I adjust the heat level of this dish?
Absolutely. The chipotle peppers provide the heat—use less for mild flavors or add more for extra spice. You can also remove the seeds from the peppers to reduce intensity while maintaining the smoky flavor.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar creaminess. Greek yogurt or crème fraîche also work well, though they may separate if overheated, so add them toward the end and keep heat gentle.
- → How do I achieve the perfect sauce consistency?
Reserve pasta water while draining—this starchy liquid adjusts sauce thickness perfectly. Start with less, then gradually add more until reaching desired consistency. The sauce should coat the pasta without pooling.
- → What vegetables pair well with this pasta?
Bell peppers, zucchini, corn, or roasted cherry tomatoes complement the honey-chipotle flavors beautifully. Add roasted vegetables during the final toss, or sauté fresh vegetables alongside the chicken for texture variety.
- → Can I make this dish gluten-free?
Yes. Simply substitute regular penne with gluten-free pasta, using the same cooking time on package instructions. All other ingredients are naturally gluten-free, though verify that your chipotle product isn't processed with wheat.