# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tsp smoked paprika
03 - 1/2 tsp garlic powder
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 2 tbsp olive oil
→ Pasta
07 - 12 oz penne pasta
→ Sauce
08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 2 tbsp chipotle peppers in adobo sauce, finely chopped
11 - 3 tbsp 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 tsp salt (or to taste)
16 - 1/4 tsp black pepper
17 - Juice of 1/2 lime
→ Garnish
18 - 2 tbsp chopped fresh cilantro
19 - Extra grated Parmesan (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - While pasta cooks, season the 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 temp: 165°F). Transfer to a plate, rest 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, stirring, until slightly thickened.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Add lime juice.
07 - Toss in drained pasta and sliced chicken, adding reserved pasta water as needed for desired sauce consistency. Cook 1-2 minutes until everything is well coated and heated through. Serve immediately, garnished with chopped cilantro and extra Parmesan if desired.
