Recipe Details

Honey Chipotle Chicken Pasta

This honey chipotle chicken pasta, inspired by a famous restaurant, combines elements of Italian cuisine and flavors from Mexico with Nashville hot honey. Chicken breast, pasta, and plenty of vegetables combine in this spicy fusion dish.

Makes:4 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Juice of 1/2 lemon
1/2 teaspoon salt, or as needed
1/4 teaspoon freshly ground black pepper, or as needed
1/2 pound penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
Ice water
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped onion
1 Tablespoon minced garlic
3 Tablespoons honey
1 1/2 cups heavy cream
1 1/2 Tablespoons adobo sauce (from canned chipotle peppers)
4 ounces shredded Parmesan cheese
1 cup frozen baby peas, thawed
Cilantro sprigs
Corn tortilla chip pieces

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Directions

Prep:25 mCook:25 mReady:50 m

Toss chicken pieces with lemon juice, salt, and black pepper; set aside.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until nearly tender and still firm to the bite, about 11 minutes, or about 1 minute less than package directions. Use a slotted spoon to remove the penne from the water and set aside.
To the boiling pasta water, add asparagus and boil until bright green and tender, 1 to 2 minutes. Use a slotted spoon to remove asparagus and immediately place into a bowl of ice water to stop the cooking process. Add asparagus to the same container as the penne.
While pasta is cooking, heat butter and olive oil together in a large, nonstick skillet over medium heat, until butter stops sizzling.
Add chopped red pepper, yellow pepper, and onion, and cook, stirring, until onion begins to turn translucent, 2 to 3 minutes. Stir in minced garlic; cook until fragrant, about 30 seconds. Remove cooked vegetables from the skillet and set aside.
To the same skillet, add chicken pieces and cook, browning chicken on all sides, 3 to 5 minutes. Stir in honey, coating all chicken pieces.
Add bell pepper mixture back to the skillet, and stir well. Mix in adobo sauce, heavy cream, and shredded Parmesan cheese. Cook for 3 to 4 minutes, stirring occasionally.
Add cooked penne and asparagus and frozen green peas. Stir well. Heat for 3 to 4 minutes, then remove from heat and allow to stand, 3 to 4 minutes.
Garnish with fresh cilantro and corn tortilla chip pieces, and serve warm.