Description
A delicious and savory Honey Pepper Chicken Pasta recipe featuring tender chicken breasts sautéed with garlic and red bell peppers, tossed in a sweet and tangy honey-soy sauce, and served over perfectly cooked fettuccine. This dish is easy to prepare and makes a flavorful weeknight dinner with a touch of heat from black pepper and optional chili flakes.
Ingredients
Scale
Chicken & Sauce
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1/4 cup pure honey
- 1/4 cup low-sodium soy sauce
- Freshly ground black pepper, to taste
- Optional: chili flakes, for extra heat
Vegetables
- 1 red bell pepper, thinly sliced
Pasta & Garnish
- Fettuccine pasta (or pasta of your choice), about 12 ounces
- 2 tablespoons olive oil
- Green onions, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with black pepper and sauté them until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and slice it into strips.
- Cook garlic and peppers: In the same skillet, add the minced garlic and thinly sliced red bell pepper. Sauté for 2-3 minutes until fragrant and slightly softened.
- Make the sauce: Stir in the honey and low-sodium soy sauce into the skillet with the garlic and bell peppers. Allow the mixture to simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss everything together: Return the sliced chicken to the skillet and toss to coat in the sauce. Add the cooked pasta and optional chili flakes, and gently mix until the pasta is well coated with the honey pepper sauce.
- Serve: Divide the pasta onto plates and garnish with freshly chopped green onions. Serve immediately while hot for the best flavor.
Notes
- For extra heat, add more chili flakes or a dash of cayenne pepper.
- You can substitute chicken breasts with chicken thighs for a juicier result.
- Low-sodium soy sauce helps control the saltiness; adjust seasoning as needed.
- Fettuccine can be replaced with any pasta shape like penne or linguine depending on preference.
- Leftovers keep well refrigerated for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American fusion
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480
- Sugar: 12g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Honey Pepper Chicken, Chicken Pasta, Honey Soy Chicken, Weeknight Dinner, Easy Chicken Pasta
