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, typically 9 to 11 minutes. Drain the pasta, reserving ½ cup of the pasta water, then set aside.

Step 2: While the pasta cooks, slice the chicken breasts into thin strips. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt, and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Reduce 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 sauce bubble gently for about one minute while stirring to combine.

Step 4: Return the cooked chicken to the skillet and toss to coat in the honey pepper sauce. Add the drained pasta along with 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 the glossy sauce.

Step 5: Turn off the heat, sprinkle the chopped fresh parsley over the pasta, and toss gently. Serve immediately with grated Parmesan cheese on the side, if desired.

Tips & Variations

Use freshly cracked black pepper for a more intense, aromatic flavor.

Swap out the chicken for shrimp or tofu for alternative proteins.

Add vegetables like spinach or cherry tomatoes for extra color and nutrition.

If you like it spicier, increase the red pepper flakes or add a dash of cayenne powder.

Use gluten-free pasta if you prefer a gluten-free meal.

FAQs

Can I use a different type of pasta?

Yes, penne or fusilli are recommended because their shapes hold sauce well, but you can use any pasta you like, such as spaghetti, rigatoni, or farfalle.