# What You'll 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 (adjust 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)
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - While pasta cooks, season chicken breasts evenly 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 to 5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove and let rest for 5 minutes, then slice thinly.
04 - Reduce skillet 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. Add heavy cream, chicken broth, salt, and pepper. Simmer gently for 3 to 4 minutes, stirring occasionally until sauce thickens slightly.
06 - Mix in Parmesan cheese until fully melted and sauce is smooth. Stir in lime juice.
07 - Add drained pasta and sliced chicken to the sauce. Incorporate reserved pasta water gradually to achieve desired sauce consistency. Cook for 1 to 2 minutes until evenly coated and heated through.
08 - Plate immediately, garnished with chopped cilantro and additional Parmesan cheese if desired.
