A smooth, cheesy, spicy-yet-sweet sauce loaded with big chipotle flavor coats al dente penne pasta, tender pieces of chicken, and an assortment of veggies.
1pound(454g)penne pastacooked according to package directions
¼cup(59ml)olive oildivided
1small yellow bell pepperdiced
1small red bell pepperdiced
½cup(80g)yellow oniondiced
2clovesgarlicminced
1 ½cups(201g)asparaguscut into 1” pieces
1pound(454g)boneless skinless chicken breastcut into 1” cubes
1teaspoonkosher salt
½teaspoonblack pepper
1teaspoonpaprika
¼cup(85g)honey
2tablespoonslemon juice
2cups(473ml)heavy cream
3tablespoonsadobo saucefrom a can of chipotle peppers in adobo sauce
1cup(100g)grated parmesan cheese + more for topping
1cup(145g)frozen peas
Instructions
Cook pasta according to package directions in salted water. Drain and set aside.
Heat half of the olive oil in a large skillet over medium heat. Add the bell peppers and onion and sauté for 3-5 minutes, until softened.
Add in the garlic and asparagus and continue cooking for 2-3 minutes.
Remove the vegetables from the skillet using a slotted spoon.
In a bowl, toss together the chicken, salt, pepper and paprika.
Add in the remaining olive oil to the skillet. Add in the chicken and sear for 2-3 minutes on each side, cooking until the chicken is cooked through (165 °F (74 °C) internal temperature).
Add in the honey and stir well to coat. Continue cooking for 1 minute.
Stir in the lemon juice, heavy cream, adobo sauce, 1 cup of grated parmesan and frozen peas. Bring to a simmer and let it cook down for 2-3 minutes, then add back in the vegetables and the cooked pasta. Stir well to coat.
Remove from heat and serve warm with more parmesan and (optional) fresh parsley.