Honey Pepper Chicken Pasta Recipe
Introduction
Honey Pepper Chicken Pasta is a delightful blend of tender chicken, sweet honey, and a hint of spice, tossed with creamy pasta. This easy-to-make dish strikes the perfect balance between savory and sweet, making it an ideal weeknight dinner that feels special.
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
- Step 1: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Step 2: Season the chicken pieces with salt and black pepper.
- 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.
- Step 4: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Step 5: Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Stir to combine and let the sauce simmer until it thickens slightly.
- Step 6: Return the cooked chicken to the skillet and stir to coat it evenly with the sauce.
- Step 7: Add the grated Parmesan cheese and mix until the sauce becomes creamy.
- Step 8: Add the cooked pasta to the skillet and toss everything together until well combined.
- Step 9: Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
Tips & Variations
- For a nuttier flavor, try adding toasted pine nuts or walnuts as a topping.
- Substitute penne with your favorite pasta shape, such as fusilli or rigatoni.
- Adjust the crushed red pepper flakes to your preferred level of spiciness.
- Use half-and-half instead of heavy cream for a lighter sauce.
- For a vegetarian option, omit chicken and add sautéed mushrooms or roasted vegetables.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid microwaving at high heat to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.
Is this recipe suitable for meal prep?
Absolutely! It reheats well and makes a convenient and tasty meal for busy days. Just keep pasta and sauce stored together to maintain flavor.
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Honey Pepper Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Honey Pepper Chicken Pasta is a creamy, flavorful dish combining tender sautéed chicken with a honey and pepper-infused sauce, tossed with al dente penne pasta and finished with Parmesan cheese and fresh parsley. This quick and comforting recipe balances sweet and spicy notes, perfect for an easy weekday dinner.
Ingredients
Pasta
- 12 oz penne pasta
Chicken
- 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
Sauce
- 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 the pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain well and set aside.
- Season the chicken: Pat the bite-sized chicken pieces dry and season them generously with salt and black pepper.
- Sauté the chicken: Heat olive oil and butter together in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Prepare the sauce: Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Stir well and let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
- Combine chicken and sauce: Return the cooked chicken to the skillet and stir to evenly coat it with the thickened sauce.
- Add Parmesan cheese: Sprinkle the grated Parmesan into the sauce and stir until the sauce becomes creamy and smooth.
- Toss with pasta: Add the cooked penne pasta to the skillet and gently toss everything together to ensure the pasta is well coated in the honey pepper sauce.
- Garnish and serve: Sprinkle freshly chopped parsley and extra Parmesan cheese over the top before serving hot.
Notes
- Adjust the red pepper flakes according to your preferred spice level.
- Use freshly grated Parmesan for the best flavor and texture.
- For a lighter option, substitute heavy cream with half-and-half.
- Ensure the pasta is well drained to prevent a watery sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Honey Pepper Chicken Pasta, creamy chicken pasta, easy chicken pasta recipe, quick dinner recipes, sweet and spicy pasta
