Introduction

This Honey Pepper Chicken Pasta is a simple yet flavorful dish that combines tender chicken strips with a sweet and spicy honey pepper sauce. Perfect for a quick weeknight dinner, it brings together the comforting taste of pasta with a delightful kick.

Honey Pepper Chicken Pasta Recipe - Recipe Image

Ingredients

2 large boneless, skinless chicken breasts (about 1 lb / 450g)
8 oz (225g) pasta (penne or fusilli recommended)
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
A handful fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, usually 9-11 minutes. Drain and set aside, reserving ½ cup of pasta water.
Step 2: While pasta cooks, slice chicken breasts into thin strips. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, and cook 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
Step 3: Reduce heat to medium. Add minced garlic to the same skillet and sauté for about 1 minute until fragrant. Stir in honey, cracked black pepper, and red pepper flakes if using. Let it bubble for a minute while stirring.
Step 4: Return cooked chicken to the skillet and toss to coat in the honey pepper sauce. Add drained pasta and a splash of reserved pasta water to loosen the sauce if needed. Stir until everything is evenly coated with a glossy sauce.
Step 5: Turn off heat, sprinkle chopped fresh parsley over the top, and toss gently. Serve immediately with grated Parmesan cheese on the side, if desired.

Tips & Variations

For extra flavor, marinate the chicken in a little olive oil, salt, and pepper for 30 minutes before cooking.
If you like more heat, increase the red pepper flakes or add a dash of hot sauce to the sauce.
Use gluten-free pasta if you want this dish to be gluten-free.
Swap fresh parsley for basil or cilantro to change the herbal note.
Adding steamed vegetables like broccoli or bell peppers can boost nutrition and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of water to loosen the sauce if it has thickened. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken cuts for this recipe?

Yes, boneless, skinless chicken thighs work well and add more juiciness. Just adjust cooking time to ensure they are cooked through.

Is it necessary to reserve pasta water?

Reserving pasta water helps loosen the sauce and lets it cling better to the pasta, giving a silky texture. It’s a useful step, especially if the sauce thickens too much.

Honey Pepper Chicken Pasta Recipe

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4.5 from 122 reviews

A flavorful and easy-to-make Honey Pepper Chicken Pasta featuring tender chicken strips cooked in a sweet and spicy honey pepper sauce, tossed with al dente penne or fusilli pasta. This dish combines the warmth of black pepper with the sweetness of honey for a perfect balance of flavors, garnished with fresh parsley and optional Parmesan cheese for a delightful meal.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

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)
½ cup reserved pasta water (from cooking pasta)

Garnish

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

Instructions

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, typically 9-11 minutes. Drain the pasta, reserving ½ cup of pasta water, and set aside.
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. Place them in the hot skillet and cook for 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Make the Honey Pepper Sauce: Reduce the skillet heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Stir in 3 tablespoons honey, 2 teaspoons freshly cracked black pepper, and ½ teaspoon red pepper flakes if using. Allow the mixture to bubble for about a minute while stirring continuously to meld the flavors.
Combine Chicken and Pasta: Return the cooked chicken to the skillet and toss to coat it thoroughly in the honey pepper sauce. Add the drained pasta to the skillet along with a splash of the reserved pasta water to loosen and create a glossy sauce. Stir everything together gently until all components are evenly coated with the sauce.
Finish and Serve: Turn off the heat and sprinkle chopped fresh parsley over the pasta and chicken. Toss gently to combine. Serve immediately with grated Parmesan cheese on the side for optional topping.

Notes

Adjust the amount of black pepper and red pepper flakes according to your preferred spice level.
Reserve pasta water is essential to help the sauce cling to the pasta and create a smooth consistency.
Use raw, local honey if possible for a richer flavor experience.
Penne or fusilli pasta works best as they hold the sauce well, but feel free to use your preferred pasta shape.
For a lower fat option, reduce olive oil slightly or substitute with a lighter oil.

Keywords: Honey Pepper Chicken Pasta, chicken pasta recipe, sweet and spicy pasta, quick chicken dinner