Ingredients

2 large chicken breasts, sliced into strips (about 1.5 lbs)

12 oz penne pasta

2 tbsp olive oil

Salt & black pepper, to season chicken

2 tbsp fresh parsley, chopped (for garnish)

1/4 cup honey

1/4 cup Dijon mustard

1/2 cup heavy cream

3 cloves garlic, minced

1/2 cup chicken broth

2 tbsp butter

1/2 tsp paprika

Salt & black pepper, to taste

1/4 cup grated Parmesan cheese

A pinch of red pepper flakes

1 tsp lemon zest

Instructions

Step 1: Bring a medium saucepan of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes.

Step 2: Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.

Step 3: Pat the chicken strips dry and season them with salt and black pepper.

Step 4: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 5: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 6: Stir in honey, Dijon mustard, chicken broth, and heavy cream. Season with paprika, salt, and pepper. Whisk the mixture until smooth.

Step 7: Let the sauce simmer for 4-5 minutes until it thickens slightly.

Step 8: Return the cooked chicken to the skillet and coat it well with the sauce.

Step 9: Add the cooked pasta to the skillet and toss everything until evenly coated. If the sauce is too thick, add some reserved pasta water to loosen it.

Step 10: Sprinkle chopped parsley, lemon zest, and optionally grated Parmesan cheese and red pepper flakes on top. Serve hot.

Tips & Variations

For a lighter option, substitute heavy cream with half-and-half or whole milk, but reduce the simmering time to prevent curdling.

Add sautéed mushrooms or spinach to the sauce for extra veggies.

If you prefer spicy, increase the red pepper flakes to your taste.

Use chicken thighs instead of breasts for a juicier, more flavorful result.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, farfalle, or rigatoni works well for this dish. Just adjust cooking time according to the package instructions.

How can I make this recipe dairy-free?

Substitute the heavy cream with a coconut cream or a dairy-free cream alternative, and omit the Parmesan cheese or use a dairy-free cheese substitute.