Chipotle Chicken Linguine combines seared chicken breasts marinated in a chipotle-honey blend with a rich, creamy adobo sauce and linguine pasta. The smoky, slightly sweet sauce and tender chicken make this a restaurant-quality weeknight dinner.
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Season chicken breasts on both sides with salt, pepper, garlic powder, and paprika.
In a food processor or blender, combine the chipotle peppers in adobo sauce and honey. Blend until smooth.
Coat the seasoned chicken breasts with the chipotle mixture, ensuring they are fully covered.
Heat olive oil in a large skillet over medium-high heat until it shimmers.
Sear the chicken for a few minutes on each side until a nice crust forms. The chicken will not be fully cooked at this stage.
Transfer the seared chicken to a baking sheet with a wire rack and bake in a preheated 350°F (175°C) oven until cooked through.
In the same skillet used for the chicken, add the chopped onion and sauté, scraping up the browned bits (fond) from the bottom of the pan.
Once the onions have softened, add the minced garlic and cook for another minute until fragrant.
Add the butter and a spoonful of the chipotle mixture to the pan. Stir to combine.
Pour in the heavy cream and stir everything together.
For a smoother sauce, use an immersion blender to blend the sauce directly in the pan. This step is optional.
Bring the sauce to a light bubble, then turn off the heat and stir in the grated Parmesan cheese until melted and smooth.
Meanwhile, cook the linguine in a large pot of salted boiling water until al dente, according to package directions.
Add the cooked linguine to the skillet with the sauce and toss to coat everything evenly.
Once the chicken is cooked, remove it from the oven and slice it.
Arrange the sliced chicken over the pasta in the skillet.
Garnish with additional grated Parmesan cheese and dried parsley before serving.
Store chicken and sauce together in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of cream and serve over freshly cooked pasta.
oven-safe skillet or cast iron pan · meat thermometer (recommended for accuracy)
Yes. Cook the chicken and sauce separately, refrigerate up to 3 days, then reheat gently on the stovetop with a splash of cream or pasta water before tossing with fresh linguine.
The chicken reaches doneness when the internal temperature reads 165°F on a meat thermometer, or when juices run clear when pierced at the thickest point.
Use smoked paprika mixed with a pinch of cayenne and tomato paste for similar smokiness, though the depth will differ slightly.
Yes. Thighs stay juicier and need 5-10 minutes longer in the oven; increase oven time to 20-25 minutes at 375°F.
Fettuccine, pappardelle, or penne all work well; any pasta that holds creamy sauce is suitable.
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