Description
Honey Pepper Chicken Pasta is a flavorful and creamy dish featuring tender pan-seared chicken breasts coated in a sweet and spicy honey pepper sauce, combined with perfectly cooked pasta and finished with Parmesan cheese and fresh parsley. This quick and easy recipe delivers a comforting and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Pasta
- 2 chicken breasts
- 8 ounces pasta
Sauce and Seasonings
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the pasta: Heat a large pot of salted water over medium-high heat until boiling. Add 8 ounces of pasta and cook according to package instructions (usually 8 to 10 minutes) until al dente. Drain the pasta, reserving some pasta water, and set aside.
- Cook the chicken: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 chicken breasts and cook for 6 to 7 minutes per side or until internal temperature reaches 165°F and fully cooked. Remove chicken and let rest.
- Prepare the sauce base: Reduce skillet heat to medium-low. Add 1 tablespoon honey and warm for 30 seconds, stirring gently. Sprinkle in 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes. Stir and let spices bloom for 1 minute.
- Add cream and thicken sauce: Pour 1/4 cup heavy cream into the skillet, stirring to combine with honey and spices. Simmer for 2 to 3 minutes to thicken the sauce. Add reserved pasta water if needed to adjust consistency.
- Slice chicken and combine with sauce: Slice the rested chicken into thin strips or bite-sized pieces. Return chicken to the skillet and stir to coat with the creamy honey pepper sauce.
- Toss pasta with chicken and sauce: Add cooked pasta to the skillet and toss everything together until pasta is well coated, adding more pasta water if necessary for a smooth sauce.
- Add Parmesan cheese: Sprinkle 1/4 cup grated Parmesan cheese over the pasta and toss again to melt and incorporate the cheese into the sauce.
- Garnish with parsley: Remove skillet from heat and sprinkle 1 tablespoon chopped fresh parsley on top for brightness and color.
- Serve immediately: Plate the honey pepper chicken pasta, ensuring a generous amount of chicken and sauce in each serving. Enjoy hot for best flavor and texture.
Notes
- Use pasta water gradually to adjust sauce consistency without thinning it out too much.
- Chicken breasts can be pounded to even thickness before cooking for uniform doneness.
- Red pepper flakes can be adjusted to taste for spiciness.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Fresh parsley adds a fresh herbal note but can be omitted or replaced with basil if preferred.
- For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
