Introduction

Honey Pepper Chicken Pasta is a delightful blend of sweet and spicy flavors that come together in a simple, satisfying dish. Perfect for a weeknight dinner, this recipe combines tender chicken, a glossy honey-pepper sauce, and your favorite pasta for a meal everyone will love.

Honey Pepper Chicken Pasta Recipe - Recipe Image

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, usually 9-11 minutes. Drain, reserving ½ cup of the pasta water, and set the pasta aside.
Step 2: While the pasta cooks, slice the chicken breasts into thin strips. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, and cook for 4-5 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Reduce the heat to medium. Add the minced garlic to the skillet and 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 for a minute while stirring.
Step 4: Return the cooked chicken to the skillet and toss to coat with the honey pepper sauce. Add the drained pasta and a splash of reserved pasta water as needed to loosen the sauce. Stir everything together until evenly coated with a 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

For extra flavor, marinate the chicken in a little olive oil, garlic, and black pepper for 30 minutes before cooking.
Use whole wheat or gluten-free pasta to suit dietary preferences.
Add sautéed vegetables like bell peppers or spinach to the dish for more color and nutrition.
If you prefer a milder flavor, reduce the black pepper or omit the red pepper flakes.

Storage

Store any 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 water or broth to loosen the sauce if needed. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used as they remain juicy and flavorful. Adjust cooking time slightly as thighs may take a bit longer to cook through.

Is this dish suitable for freezing?

It’s best enjoyed fresh, but you can freeze the cooked chicken and pasta separately in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

Honey Pepper Chicken Pasta Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

A delicious and easy-to-make Honey Pepper Chicken Pasta featuring tender chicken breasts tossed with pasta in a sweet and spicy honey pepper sauce, garnished with fresh parsley and optional Parmesan cheese. Perfect for a quick weeknight dinner that balances sweet and savory flavors with a hint of heat.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts (about 1 lb / 450g)
Salt to taste
2 tablespoons olive oil

Pasta

8 oz (225g) pasta (penne or fusilli recommended)

Sauce

3 tablespoons honey (raw, local preferred)
2 teaspoons freshly cracked black pepper
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)

Garnish

A handful fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add 8 oz (225g) pasta and cook according to package directions until al dente, usually 9-11 minutes. Drain and set aside, reserving ½ cup of pasta water.
Prepare and cook chicken: While the pasta cooks, slice the chicken breasts into thin strips. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt, and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the honey pepper sauce: Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant. Stir in 3 tablespoons honey, 2 teaspoons freshly cracked black pepper, and ½ teaspoon red pepper flakes if using. Let the sauce bubble for a minute while stirring to combine the flavors.
Combine chicken and pasta: 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 up the sauce if necessary. Stir everything together until the pasta and chicken are evenly coated with the glossy sauce.
Finish and serve: Turn off the heat, sprinkle chopped fresh parsley over the dish, and gently toss. Serve immediately with grated Parmesan cheese on the side if desired.