# 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, or to taste
16 - 1/4 teaspoon black pepper
17 - Juice of 1/2 lime
→ Garnish
18 - 2 tablespoons chopped fresh cilantro
19 - Extra grated Parmesan cheese, optional
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water and set aside.
02 - While pasta cooks, season 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 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and rest for 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 3–4 minutes while stirring until slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice and adjust seasoning as needed.
07 - Toss drained pasta and sliced chicken into the sauce, adding reserved pasta water as needed to achieve desired consistency. Cook 1–2 minutes until everything is well coated and heated through. Serve immediately garnished with fresh cilantro and extra Parmesan if desired.
