Honey Pepper Chicken Pasta Recipe

Introduction

This Honey Pepper Chicken Pasta is a deliciously creamy dish with a perfect balance of sweet and spicy flavors. Tender chicken and penne pasta come together in a rich honey-infused sauce, making it an easy and satisfying meal for any night of the week.

Ingredients

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup honey
• 1 tbsp soy sauce
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: Season the bite-sized chicken pieces with salt and black pepper.
3. Step 3: Heat olive oil and butter in a large skillet over medium heat. Sauté the chicken until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
4. Step 4: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
5. Step 5: Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Stir well and let the sauce simmer until it thickens slightly, about 3-5 minutes.
6. Step 6: Return the cooked chicken to the pan and stir to coat it evenly with the sauce.
7. Step 7: Stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
8. Step 8: Add the cooked pasta to the skillet and toss everything together to combine.
9. Step 9: Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!

Tips & Variations

• For extra texture, add sautéed mushrooms or bell peppers along with the garlic.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Adjust the crushed red pepper flakes to control the spice level to your preference.
• Substitute penne with your favorite pasta shape, such as fusilli or rigatoni.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken and pat it dry before cooking to get the best texture and flavor.

Is this dish suitable for meal prep?

Absolutely. This pasta holds up well for meal prep and tastes great when reheated. Keep the sauce moist by adding a little extra cream or broth when warming up.

Honey Pepper Chicken Pasta Recipe

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★★★★★

4.9 from 71 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Honey Pepper Chicken Pasta is a delicious blend of tender chicken, al dente penne pasta, and a creamy, sweet, and slightly spicy sauce made with honey, crushed red pepper, and Parmesan cheese. It’s a perfect weeknight dinner that combines comforting creaminess with a delightful kick of heat.

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Ingredients

Scale 1x2x3x

Protein and Pasta

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

Seasonings and Sauces

• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup honey
• 1 tbsp soy sauce
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese

Garnish

• Fresh parsley, chopped

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Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
2. Season chicken: Season the bite-sized chicken pieces generously with salt and black pepper.
3. Sauté chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden and fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
4. Sauté garlic: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Prepare sauce: Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Stir well and bring to a simmer. Let the sauce cook for several minutes until it thickens slightly, about 3-5 minutes.
6. Combine chicken and sauce: Return the cooked chicken to the pan and stir well to coat the chicken in the sauce.
7. Add cheese: Stir in the grated Parmesan cheese until the sauce becomes creamy and well combined.
8. Toss pasta: Add the cooked penne pasta to the skillet and toss everything together thoroughly so the pasta is evenly coated in the sauce.
9. Garnish and serve: Sprinkle freshly chopped parsley and extra Parmesan cheese on top before serving. Serve the dish hot for best flavor.

Notes

• Adjust crushed red pepper flakes to control the spice level to your preference.
• Use freshly grated Parmesan for the best flavor and texture.
• You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less creamy.
• Ensure not to overcook the chicken to keep it tender and juicy.
• Leftovers can be refrigerated for up to 2 days; reheat gently to preserve creaminess.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: Honey Pepper Chicken Pasta, creamy chicken pasta, honey chicken pasta, spicy chicken pasta, easy dinner recipe, one-pan pasta