Why You’ll Love This Recipe
Honey Pepper Chicken Pasta is a savory-sweet dish that combines crispy chicken, a creamy Alfredo-style sauce, and a touch of honey and black pepper for a unique flavor twist. Perfect for fans of comforting pasta meals with a gourmet flair, this dish offers a restaurant-quality experience at home. It’s ideal for weeknight dinners or impressing guests without too much hassle.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastshoneyblack peppercornsgarlicpowdered onionItalian seasoningall-purpose flourparmesan cheesebutterolive oilheavy creamwhole milkbowtie or penne pastasaltgreen onions (optional, for garnish)
directions
Cook pasta according to package instructions until al dente, then drain and set aside.
In a bowl, season chicken breasts with salt, pepper, garlic, onion powder, and Italian seasoning.
Dredge the chicken in flour and shake off the excess.
Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove and slice.
In the same skillet, melt butter, then add black pepper and a drizzle of honey.
Pour in heavy cream and milk, stirring to combine.
Add grated parmesan cheese and stir until the sauce thickens.
Return the chicken to the pan and let it simmer briefly in the sauce.
Toss in the cooked pasta until evenly coated.
Serve garnished with green onions or additional parmesan if desired.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Use shrimp instead of chicken for a seafood twist.
Add sautéed mushrooms or spinach for extra depth.
Use fettuccine or linguine if you prefer longer noodles.
Spice it up with red pepper flakes for more heat.
Drizzle additional honey on top for a sweeter finish.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet over medium heat with a splash of milk or cream to maintain the sauce’s consistency.Microwave reheating is also fine, but stir halfway through for even heating.
FAQs
Can I use pre-cooked chicken?
Yes, just warm it in the sauce until heated through.
Is this dish very spicy?
No, it’s mildly peppery; you can adjust the pepper to taste.
Can I make this gluten-free?
Yes, use gluten-free pasta and a gluten-free flour blend for dredging.
Can I use half-and-half instead of cream?
Yes, but the sauce will be a bit thinner.
Does it taste sweet?
It has a subtle sweetness from the honey that balances the creamy and peppery flavors.
Can I prep this ahead?
Yes, cook the chicken and sauce ahead, and reheat when ready to serve with freshly cooked pasta.
Conclusion
Honey Pepper Chicken Pasta delivers a harmonious blend of sweet, savory, and creamy in every bite. It’s a simple yet elegant meal that’s sure to become a household favorite. Try it once and enjoy a flavorful twist on classic chicken pasta.
Print
Honey Pepper Chicken Pasta
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Main Course
- Method: Skillet, Sauce stovetop
- Cuisine: American
- Diet: Low Fat
Description
Tender chicken tossed in a sweet‑and‑peppery honey sauce, served over creamy cheesy pasta.
Ingredients
- 1 lb boneless chicken breast, cut into bite‑sized pieces
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- ½ cup honey
- ¼ cup soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 oz pasta (penne or fettuccine)
- 2 tbsp butter
- 2 tbsp all‑purpose flour
- 2 cups milk
- 1 ½ cups shredded Parmesan or cheddar cheese
Instructions
- Season chicken with salt and pepper. In a skillet over medium‑high heat, heat olive oil and cook chicken until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, stir honey, soy sauce, vinegar, black pepper, garlic powder, and onion powder. Simmer for 2–3 minutes until slightly thickened.
- Return chicken to skillet, coat with sauce, reduce heat, cover, and simmer for 5–7 minutes. Remove chicken and keep warm.
- While chicken simmers, cook pasta in salted boiling water until al dente. Drain and set aside.
- In a separate saucepan, melt butter, whisk in flour and cook for 1–2 minutes. Gradually whisk in milk and cook until the sauce thickens.
- Stir in shredded cheese until melted and smooth. Season with salt and pepper.
- Toss pasta in the cheese sauce. Plate pasta and top with glazed chicken. Drizzle additional honey‑pepper sauce over the top, if desired.
Notes
- Use cream instead of milk for a richer sauce.
- Add red pepper flakes for more heat.
- Sauce can be made ahead and reheated.
- For gluten‑free: use gluten‑free pasta and flour.