Introduction

This Honey Pepper Chicken Pasta is a delightful combination of sweet and spicy flavors that come together quickly for a satisfying meal. Tender chicken strips are coated in a honey pepper sauce, then tossed with pasta for an easy weeknight dinner.

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 the 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 water.
Step 2: 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. Add the chicken, season with salt, and cook for 4-5 minutes per side until golden and cooked through. Remove the chicken from the pan and set aside.
Step 3: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant. Stir in the honey, freshly cracked black pepper, and red pepper flakes if using. Let the sauce bubble for a minute while stirring.
Step 4: Return the cooked chicken to the skillet and toss to coat it in the honey pepper sauce. Add the drained pasta and a splash of the reserved pasta water to loosen the sauce if needed. Stir everything together until evenly coated with a glossy sauce.
Step 5: 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.

Tips & Variations

For extra flavor, marinate the chicken in a little honey and black pepper before cooking.
Swap the chicken for shrimp or tofu to make a different protein version.
Add steamed vegetables like broccoli or bell peppers for more color and nutrition.
If you prefer less sweetness, reduce the honey to 2 tablespoons.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta such as rigatoni, farfalle, or rotini works well with this dish. Just adjust the cooking time according to the package instructions.

Is this dish spicy?

The heat level depends on the amount of red pepper flakes used. Omit the red pepper flakes for a milder dish or add more if you like extra spice.

Honey Pepper Chicken Pasta Recipe

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★★★★★

4.9 from 56 reviews

This Honey Pepper Chicken Pasta is a flavorful and easy-to-make dish featuring tender strips of chicken coated in a sweet and spicy honey pepper sauce, tossed with perfectly cooked pasta. The combination of honey, freshly cracked black pepper, garlic, and a hint of red pepper flakes creates a delightful balance of sweetness and heat, enhanced by fresh parsley and optional Parmesan cheese. It’s a simple weeknight dinner that comes together quickly on the stovetop.

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

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts (about 1 lb / 450g)
Salt to taste

Pasta

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

Sauce

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)

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, usually 9-11 minutes. Drain the pasta and set aside, reserving ½ cup of the pasta cooking water for later use.
Prepare and cook 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. Add the chicken strips, season with salt, and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the honey pepper sauce: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant. Stir in 3 tablespoons honey, 2 teaspoons freshly cracked black pepper, and ½ teaspoon red pepper flakes if using. Allow the sauce to bubble and thicken slightly for about a minute, stirring continuously.
Combine chicken and pasta: Return the cooked chicken strips to the skillet and toss to coat them evenly in the honey pepper sauce. Add the drained pasta along with a splash of the reserved pasta water to loosen the sauce if needed. Stir well until everything is coated in a shiny, glossy sauce.
Finish and serve: Turn off the heat. Sprinkle chopped fresh parsley over the pasta and chicken, and toss gently to combine. Serve the dish immediately with grated Parmesan cheese on the side for those who want an extra savory touch.

Notes

Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
Use freshly cracked black pepper for the best flavor impact.
Red pepper flakes are optional but add a nice mild heat; adjust to your spice preference.
Parmesan cheese can be omitted for a dairy-free version.
This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.

Keywords: Honey Pepper Chicken Pasta, easy chicken pasta recipe, quick pasta dinner, honey pepper sauce, weeknight chicken recipe