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.