Print

Honey Pepper Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

Honey Pepper Chicken Pasta is a flavorful and easy-to-make dish featuring tender chicken breast strips coated in a sweet and spicy honey pepper sauce, combined with perfectly cooked penne or fusilli pasta. This quick skillet recipe offers a wonderful balance of savory, sweet, and mildly spicy notes, garnished with fresh parsley and optional Parmesan cheese for extra richness.

Ingredients

Scale

Chicken and Sauce

  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g)
  • 3 tablespoons honey (raw, local preferred)
  • 2 teaspoons freshly cracked black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes (optional)
  • Salt to taste

Pasta

  • 8 oz (225g) pasta (penne or fusilli recommended)

Garnish

  • A handful fresh parsley, chopped
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 oz (225g) of pasta and cook according to the package directions until al dente, usually about 9-11 minutes. Drain the pasta and reserve ½ cup of the cooking water, then set the pasta aside.
  2. Prepare and cook the chicken: While the pasta is cooking, slice the chicken breasts into thin strips. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, then add them to the skillet. Cook each side for 4-5 minutes until golden brown and fully cooked through. Remove the cooked chicken from the skillet and set it aside.
  3. Make the honey pepper sauce: Lower the heat to medium and add minced garlic to the same skillet. Sauté the garlic for about 1 minute until fragrant. Stir in 3 tablespoons of honey, 2 teaspoons of freshly cracked black pepper, and ½ teaspoon of red pepper flakes if using. Let the sauce bubble for a minute while stirring continuously to combine the flavors.
  4. Combine chicken and pasta: Return the cooked chicken strips to the skillet and toss them in the honey pepper sauce to coat evenly. Add the drained pasta and a splash of the reserved pasta water to loosen the sauce if necessary. Stir everything together until well coated and glossy.
  5. Garnish and serve: Turn off the heat and sprinkle chopped fresh parsley over the pasta and chicken mixture. Toss gently to distribute the parsley. Serve immediately with grated Parmesan cheese on the side if desired.

Notes

  • For a spicier kick, increase the amount of red pepper flakes according to your preference.
  • This dish is best served immediately to enjoy the glossy sauce and tender chicken at their peak.
  • You can substitute the pasta with gluten-free options if needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
  • Using raw, local honey enhances the flavor and nutritional benefits of the sauce.
  • Parmesan cheese is optional but adds a savory, salty note that complements the sweet and peppery sauce well.

Keywords: Honey Pepper Chicken Pasta, Honey Pepper Chicken, Chicken Pasta Recipe, Sweet and Spicy Chicken Pasta, Easy Weeknight Dinner

Find it online: https://dinewithdylan.com/honey-pepper-chicken-pasta-recipe/