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.

Ingredients

Scale

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

Instructions

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.
Season chicken: Season the bite-sized chicken pieces generously with salt and black pepper.
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.
Sauté garlic: In the same pan, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
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.
Combine chicken and sauce: Return the cooked chicken to the pan and stir well to coat the chicken in the sauce.
Add cheese: Stir in the grated Parmesan cheese until the sauce becomes creamy and well combined.
Toss pasta: Add the cooked penne pasta to the skillet and toss everything together thoroughly so the pasta is evenly coated in the sauce.
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