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Honey Pepper Chicken Pasta Recipe

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4.7 from 95 reviews

A flavorful and easy-to-make Honey Pepper Chicken Pasta featuring tender chicken strips coated in a sweet and spicy honey pepper sauce, tossed with perfectly cooked pasta and garnished with fresh parsley and optional Parmesan cheese. This dish delivers a delightful balance of sweet, savory, and mildly spicy flavors, ideal for a quick weeknight dinner.

Ingredients

Protein

  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g)

Pasta

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

Sauce & Seasonings

  • 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

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) pasta and cook according to package directions until al dente, usually 9-11 minutes. Drain the pasta and set aside, reserving ½ cup of the pasta cooking water for later use.
  2. Prepare the Chicken: While the pasta cooks, 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 for 4-5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Honey Pepper Sauce: Reduce the skillet heat to medium. Add the minced garlic to the same pan and sauté 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 blend the flavors.
  4. Combine Chicken and Sauce: Return the cooked chicken strips to the skillet and toss to coat them evenly in the honey pepper sauce.
  5. Toss Pasta with Sauce: Add the drained pasta to the skillet along with a splash of the reserved pasta water to loosen the sauce as needed. Stir thoroughly to ensure the pasta and chicken are evenly coated with the glossy sauce.
  6. Finish and Serve: Turn off the heat. Sprinkle the chopped fresh parsley over the top and toss gently. Serve immediately with grated Parmesan cheese on the side if desired.

Notes

  • For a spicier kick, increase the amount of red pepper flakes or add fresh chopped chili.
  • Using raw, local honey enhances the flavor of the sauce but any honey will work.
  • Reserve pasta water is crucial to adjust the sauce consistency; add gradually to avoid making it too runny.
  • Substitute chicken breasts with thighs for a juicier texture if preferred.
  • Gluten-free pasta can be used to make this dish gluten free.
  • Parmesan cheese is optional but adds a lovely salty and nutty taste.

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