Honey Pepper Chicken Pasta – Sweet, Spicy, And Irresistible! Recipe

I combined tender chicken, honey, and a bold crack of black pepper in a creamy sauce to create Honey Pepper Chicken Pasta, a clever addition to my Easy Pasta Recipes For Dinner.

I didn’t expect this Honey Pepper Chicken Pasta to steal the show, but it did. Sweet honey meets a bright punch of freshly ground black pepper and juicy chicken breasts in a creamy sauce that somehow feels both fancy and easy, the kind of dinner you make when you want Something Good To Eat Dinner without spending hours.

I promise its not just another Easy Pasta Recipes For Dinner, there’s a surprising heat and a sticky glaze that keeps you going back for one more forkful. You’ll want to hide the leftovers or of course share them, but I won’t judge if you finish them yourself.

Ingredients

• Pasta gives quick carbs, energy for the meal, kinda filling but not much fiber.
• Chicken brings lean protein, helps keep you full, cooks fast and so versatile.
• Honey adds sweet sticky glaze, natural sugars, a little antioxidants, but high calories.
• Freshly ground pepper gives bright heat, aromatic bite, boosts savory flavor, low calories.
• Garlic gives pungent punch, adds depth and aroma, may help immune health.
• Cream makes sauce rich and silky, adds fat and calories, very indulgent.
• Parmesan adds umami saltiness, a nutty tang, adds some calcium and protein.

Ingredient Quantities

• 12 oz pasta (penne or fettuccine)
• 1 lb boneless skinless chicken breasts
• 1 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/3 cup honey
• 2 tbsp low sodium soy sauce
• 1/2 cup low sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1 tsp cornstarch (optional)
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Bring a large pot of salted water to a boil, add 12 oz pasta (penne or fettuccine) and cook until al dente, about the package time minus 1 to 2 minutes; reserve 1/2 cup pasta water, then drain the rest.

2. While the pasta cooks, cut 1 lb boneless skinless chicken breasts into bite size pieces about 1 inch, season with 1 tsp kosher salt and 1 1/2 tsp freshly ground black pepper.

3. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium high heat, add the chicken in a single layer, cook without crowding until golden and cooked through about 5 to 7 minutes, then transfer chicken to a plate.

4. Add the remaining 1 tbsp unsalted butter to the skillet, then add 3 cloves garlic minced and cook about 30 seconds until fragrant but not brown.

5. Pour in 1/3 cup honey, 2 tbsp low sodium soy sauce and 1/2 cup low sodium chicken broth, scrape up any browned bits and simmer 1 to 2 minutes to meld the flavors.

6. Stir in 1/2 cup heavy cream and 1/2 cup freshly grated parmesan cheese, reduce heat and simmer until the sauce thickens slightly about 2 to 3 minutes; if the sauce seems too thin mix 1 tsp cornstarch with 1 tbsp cold water and whisk it in, simmer until it thickens.

7. Return the chicken to the skillet and add the drained pasta, toss everything to coat well, add reserved pasta water a splash at a time if you want a looser sauce.

8. Taste and adjust seasoning, add more freshly ground black pepper if you like it peppery, stir in 1/4 tsp crushed red pepper flakes if you want heat.

9. Remove from heat, sprinkle 2 tbsp chopped fresh parsley and extra parmesan over top, toss once and serve right away.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or strainer to drain pasta
3. Large skillet or sauté pan for the chicken and sauce
4. Cutting board
5. Chef knife (sharp)
6. Measuring cups and spoons
7. Tongs and a wooden spoon or silicone spatula for tossing
8. Small bowl and a whisk (for the cornstarch slurry and mixing)

FAQ

Honey Pepper Chicken Pasta – Sweet, Spicy, And Irresistible! Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (same weight) for juicier, more forgiving meat, or use firm tofu (press and cube) to make it vegetarian; sear until golden.
• Honey: use maple syrup or agave nectar 1:1 — both give similar sweetness, maple adds a nuttier flavor; if you want less sweet, use 2 tbsp and squeeze in a little lemon.
• Heavy cream: replace with half and half for a lighter sauce (it’ll be thinner, simmer a bit longer to reduce), or use full‑fat coconut milk for dairy free and a subtle coconut note; add 1 tsp cornstarch to thicken if needed.
• Low sodium soy sauce: swap with tamari or coconut aminos 1:1 for gluten free; regular soy sauce works too but cut the kosher salt a bit to avoid it getting too salty.

Pro Tips

– Save more pasta water than you think, and add it a splash at a time while you toss. The starchy water helps the sauce cling to the pasta and makes it silkier, so if the sauce starts to look gluey a little more water will loosen it without watering down the flavor.

– Pat the chicken dry and cut pieces the same size, dont crowd the pan. High heat and a dry surface = better browning. If you pile them in you’ll steam them and lose that crust, and that crust is where a lot of flavor comes from.

– Turn the heat way down before you add the cream and parmesan, dont let it boil hard or the sauce can split or get grainy. Freshly grated parm melts way better than the pre-grated stuff. If it still seems thin mix the cornstarch with cold water first then whisk it in, and if it looks too thick a tiny splash of reserved pasta water will fix it.

– Honey sauces can get sickly sweet if you dont balance them, try a squeeze of lemon or a teaspoon of rice vinegar to brighten it, or add a pinch more soy sauce for depth. Finish with a small knob of butter and the parsley at the end for shine and freshness, and taste for pepper before you serve.

Honey Pepper Chicken Pasta – Sweet, Spicy, And Irresistible! Recipe

Recipe by James Level

0.0 from 0 votes

I combined tender chicken, honey, and a bold crack of black pepper in a creamy sauce to create Honey Pepper Chicken Pasta, a clever addition to my Easy Pasta Recipes For Dinner.

Pin

Servings

4

servings

Calories

856

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander or strainer to drain pasta
3. Large skillet or sauté pan for the chicken and sauce
4. Cutting board
5. Chef knife (sharp)
6. Measuring cups and spoons
7. Tongs and a wooden spoon or silicone spatula for tossing
8. Small bowl and a whisk (for the cornstarch slurry and mixing)

Ingredients

• 12 oz pasta (penne or fettuccine)

• 1 lb boneless skinless chicken breasts

• 1 tsp kosher salt

• 1 1/2 tsp freshly ground black pepper

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1/3 cup honey

• 2 tbsp low sodium soy sauce

• 1/2 cup low sodium chicken broth

• 1/2 cup heavy cream

• 1/2 cup freshly grated parmesan cheese

• 1 tsp cornstarch (optional)

• 1/4 tsp crushed red pepper flakes (optional)

• 2 tbsp chopped fresh parsley (optional)

Directions

• Bring a large pot of salted water to a boil, add 12 oz pasta (penne or fettuccine) and cook until al dente, about the package time minus 1 to 2 minutes; reserve 1/2 cup pasta water, then drain the rest.
• While the pasta cooks, cut 1 lb boneless skinless chicken breasts into bite size pieces about 1 inch, season with 1 tsp kosher salt and 1 1/2 tsp freshly ground black pepper.
• Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium high heat, add the chicken in a single layer, cook without crowding until golden and cooked through about 5 to 7 minutes, then transfer chicken to a plate.
• Add the remaining 1 tbsp unsalted butter to the skillet, then add 3 cloves garlic minced and cook about 30 seconds until fragrant but not brown.
• Pour in 1/3 cup honey, 2 tbsp low sodium soy sauce and 1/2 cup low sodium chicken broth, scrape up any browned bits and simmer 1 to 2 minutes to meld the flavors.
• Stir in 1/2 cup heavy cream and 1/2 cup freshly grated parmesan cheese, reduce heat and simmer until the sauce thickens slightly about 2 to 3 minutes; if the sauce seems too thin mix 1 tsp cornstarch with 1 tbsp cold water and whisk it in, simmer until it thickens.
• Return the chicken to the skillet and add the drained pasta, toss everything to coat well, add reserved pasta water a splash at a time if you want a looser sauce.
• Taste and adjust seasoning, add more freshly ground black pepper if you like it peppery, stir in 1/4 tsp crushed red pepper flakes if you want heat.
• Remove from heat, sprinkle 2 tbsp chopped fresh parsley and extra parmesan over top, toss once and serve right away.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 333g
• Total number of serves: 4
• Calories: 856kcal
• Fat: 37.9g
• Saturated Fat: 14.2g
• Trans Fat: 0.1g
• Polyunsaturated: 3.9g
• Monounsaturated: 16.8g
• Cholesterol: 155mg
• Sodium: 1000mg
• Potassium: 608mg
• Carbohydrates: 93.3g
• Fiber: 2.5g
• Sugar: 29g
• Protein: 50.8g
• Vitamin A: 428IU
• Vitamin C: 0.5mg
• Calcium: 146mg
• Iron: 1.8mg