Description

This bold and creamy pasta delivers that crave-worthy balance of smoky heat, subtle sweetness, and rich comfort — all without leaving your kitchen. Tender chicken, crisp vegetables, and a velvety chipotle-infused sauce come together in a dish that tastes every bit like a restaurant indulgence.

Ingredients

Scale

Chicken & Pasta

2 boneless, skinless chicken breasts, chopped into 1-inch bites
16 oz penne pasta

Seasoning & Sauce Base

2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil

Flavor Boosters

1/4 cup honey
2 tablespoons chipotle sauce from canned adobo peppers
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 yellow onion, chopped
3 cloves garlic, finely minced

Creamy Additions

2 cups heavy cream
6 oz shredded Parmesan cheese

Veggies

1 cup frozen green peas
1 pound thin asparagus, trimmed

Optional Garnish

Fresh chopped cilantro
Crunchy tortilla strips

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Instructions

Bring a large pot of salted water to a rolling boil. Drop in the asparagus and cook for 2–3 minutes until just tender but still crisp. Drain and rinse immediately under cold water to stop cooking. Set aside.
In the same boiling water, cook the penne until slightly under al dente. Drain and combine with the cooled asparagus. Do not rinse.
In a bowl, toss the chicken pieces with lemon juice, salt, and pepper. Let them marinate while you prepare the rest of the ingredients.
Heat butter in a wide skillet over medium heat. Add chopped bell peppers and onions, sautéing until softened and lightly translucent, about 4–5 minutes. Stir in garlic and cook for another 60 seconds. Remove vegetables from the pan and set aside.
Pour olive oil into the same skillet and raise heat to medium-high. Add the marinated chicken and sear until golden and cooked through, about 2–3 minutes per side.
Drizzle honey over the chicken and stir quickly for a few seconds to lightly glaze.
Return the sautéed vegetables to the pan and mix well. Stir in the chipotle sauce, heavy cream, and Parmesan cheese until smooth and creamy.
Let the sauce simmer for 3–4 minutes, then fold in the pasta, asparagus, and frozen peas. Toss until everything is well coated and heated through.
Serve hot and finish with fresh cilantro and crispy tortilla strips if desired.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner

Nutrition

Calories: 891 kcal
Sugar: 20 g
Sodium: 1782 mg
Fat: 48 g
Saturated Fat: 27 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 83 g
Fiber: 6 g
Protein: 34 g
Cholesterol: 143 mg