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 to 11 minutes. Drain the pasta, reserving ½ cup of the pasta water, and set it aside.

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 and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Stir in the honey, freshly cracked black pepper, and red pepper flakes if using. Let the mixture bubble for a minute, stirring constantly.

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 the pasta and chicken are evenly coated with a glossy sauce.

Step 5: Turn off the 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 strips in a little olive oil, salt, and pepper for 15 minutes before cooking.

If you prefer less spice, omit the red pepper flakes or reduce the amount.

Substitute chicken with shrimp or tofu for a different protein option.

Use gluten-free pasta if you need a gluten-free alternative.

FAQs

Can I use a different type of pasta for this recipe?

Yes, feel free to use any pasta shape you prefer. Penne and fusilli work well because their shapes hold the sauce nicely, but spaghetti or farfalle are good alternatives too.

How can I make this dish less sweet?

You can reduce the honey to 1 or 2 tablespoons, depending on your taste. The black pepper and optional red pepper flakes will still provide plenty of kick and balance the sweetness.