Introduction

Honey Pepper Chicken Pasta is a quick and flavorful dish combining tender chicken strips with a sweet and spicy honey pepper sauce. This recipe is perfect for a cozy weeknight dinner that feels special yet comes together easily.

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 the pasta, reserving ½ cup of the pasta water, and set aside.
Step 2: While the pasta cooks, slice the chicken breasts into thin strips. Heat 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 fully cooked. Remove the chicken from the pan and set aside.
Step 3: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant. Stir in honey, cracked black pepper, and red pepper flakes if using. Let the sauce bubble for a minute while stirring constantly.
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 if needed to loosen the sauce. Mix everything together until the pasta and chicken are evenly coated in the glossy sauce.
Step 5: Turn off the heat. Sprinkle chopped fresh parsley over the top 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 before cooking.
Use penne or fusilli pasta as they hold the sauce well, but any shape you prefer will work.
Add a squeeze of fresh lemon juice before serving for a bright, tangy touch.
Omit red pepper flakes if you prefer a milder dish, or increase for more heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. This dish is best enjoyed fresh but can be refreshed well with careful reheating.

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 work well and add extra juiciness and flavor. Cook slightly longer if needed until fully cooked.

What can I substitute for honey?

If you don’t have honey, maple syrup or agave nectar can be used as a natural sweetener that pairs nicely with the black pepper flavor.

Honey Pepper Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

A delicious and easy-to-make Honey Pepper Chicken Pasta combining tender chicken strips with a sweet and spicy honey pepper sauce, tossed with perfectly cooked pasta and garnished with fresh parsley and Parmesan cheese.

Author: Elias
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American

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 & Seasoning

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 the pasta, reserving ½ cup of pasta water, then set aside.
Prepare and Cook Chicken: While the pasta cooks, slice the chicken breasts into thin strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken with salt, then cook the strips for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Honey Pepper Sauce: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant. Stir in 3 tablespoons of honey, 2 teaspoons freshly cracked black pepper, and ½ teaspoon red pepper flakes if using. Let the mixture bubble gently for about a minute while stirring to combine the flavors.
Toss Chicken in Sauce with Pasta: Return the cooked chicken strips to the skillet and toss them to coat evenly in the honey pepper sauce. Add the drained pasta and a splash of the reserved pasta water to loosen the sauce if needed. Stir everything together until the pasta and chicken are evenly coated with a glossy sauce.
Finish and Serve: Turn off the heat, sprinkle chopped fresh parsley over the top, and toss gently to combine. Serve immediately with grated Parmesan cheese on the side, if desired.