Honey Pepper Chicken Pasta Recipe: Creamy Weeknight Delight (Print Version)

Honey Pepper Chicken Pasta Recipe - Sweet, spicy, and satisfying. Perfect for cozy weeknights, this creamy dish is a true crowd-pleaser.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Fusion
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 12 oz penne or rigatoni pasta
03 - 1 cup heavy cream

→ Flavor Boosters

04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter
06 - 4 cloves garlic, minced
07 - 1/2 teaspoon red pepper flakes (or more, to taste)
08 - 1/2 cup chicken broth
09 - 2 tablespoons soy sauce (low sodium preferred)
10 - 1/4 cup honey
11 - Plenty of freshly ground black pepper
12 - Salt to taste

→ Finishing Touches

13 - 1/4 cup grated Parmesan cheese, plus more for serving
14 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - Start by slicing your chicken breasts into bite-sized pieces, about 1-inch cubes. Pat them dry with a paper towel; this is crucial for getting a good sear, not a steam. Season them generously with a pinch of salt and a good amount of that freshly ground black pepper we talked about. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once shimmering, add the chicken in a single layer. Don't overcrowd the pan, or it won't brown properly—I learned that the hard way, ending up with pale, sad chicken once. Sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
02 - While your chicken is cooking, get your pasta water boiling! Fill a large pot with water, add a generous amount of salt (it should taste like the ocean, honestly), and bring it to a rolling boil. Add your penne pasta and cook according to package directions until al dente. This is where I always forget to salt the water, then wonder why my pasta tastes bland. Don't be like me! Once cooked, drain the pasta, reserving about a cup of the starchy pasta water. That starchy water is liquid gold for our sauce, trust me.
03 - In the same skillet you used for the chicken (don't clean it, those browned bits are flavor!), melt a tablespoon of butter over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant—oh, the smell! It's incredible. Be careful not to burn the garlic; it goes from perfect to bitter in a flash. Stir in the chicken broth, soy sauce, and honey. Bring it to a gentle simmer, letting it reduce slightly for about 3-4 minutes. This is where the flavors really start to meld, and you'll get a beautiful aroma filling your kitchen.
04 - Now for the creamy goodness! Pour in the heavy cream and stir well. Let the sauce simmer gently for another 3-5 minutes, allowing it to thicken slightly. You'll notice it start to coat the back of your spoon. If it gets too thick, you can always add a splash of that reserved pasta water to thin it out to your desired consistency. Taste and adjust seasonings here; you might want more pepper, or a tiny pinch more salt. This is your sauce, make it sing!
05 - Add the cooked chicken back into the skillet with the sauce. Toss to coat every single piece of chicken in that luscious honey pepper sauce. Then, add the drained pasta to the skillet. Give everything a good stir, making sure the pasta is completely coated. This is where the magic really happens—the pasta soaks up all that flavor. If it seems a little dry, add another splash of pasta water. Don't be shy; it's all about getting that perfect saucy consistency. I always make a bit of a mess here, but it’s worth it!
06 - Divide the Honey Pepper Chicken Pasta among serving bowls. Garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley. The green really pops against the creamy sauce, and the Parmesan adds that salty, nutty finish. Serve it immediately while it's warm and inviting. The aroma alone is enough to make anyone's mouth water. It's truly a comforting dish that tastes like a hug in a bowl!

# Notes:

01 - Don't overcrowd the pan when searing chicken, otherwise it steams instead of browns.
02 - Leftovers are great, but the sauce might thicken a bit. Add a splash of milk or broth when reheating.
03 - Tried using smoked paprika instead of red pepper flakes once. Different vibe, but still good!
04 - A simple side salad with a tangy vinaigrette cuts through the richness beautifully.

# Equipment Needed:

01 - Large skillet
02 - large pot
03 - cutting board
04 - knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650-750
Total Fat: 35-45g
Total Carbohydrate: 50-60g
Protein: 40-50g

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