Honey Pepper Chicken Pasta

This recipe combines tender chicken, colorful bell peppers, and pasta in a quick, sweet, zesty, and savory honey pepper sauce. It’s an irresistible, comforting weeknight meal that the whole family will love!

Table of Contents

• Ingredients for Honey Pepper Chicken Pasta
• Simple Step-by-Step Instructions
• Chef’s Helpful Tips
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Honey Pepper Chicken Pasta

This delicious recipe serves 4 people:

• Protein
  • Boneless, Skinless Chicken Breasts: 3–4 (about 1 lb), chopped into bite-sized pieces
• Pasta
  • Pasta (Fusilli or Penne): 8 oz (Remember to reserve some cooking water)
• Aromatics & Veggies
  • Bell Peppers, diced: 1 cup (Use colorful peppers for visual appeal)
  • Garlic Cloves, minced: 3
• Sauce & Seasoning
  • Honey: 1/4 cup (Opt for local honey for the best flavor)
  • Black Pepper, freshly cracked: 1 tsp (Adjust to desired heat/zing)
  • Olive Oil (extra virgin): 2 tbsp (For sautéing)
• Finish
  • Parmesan Cheese, grated: 1/2 cup (For sprinkling on top)

Simple Step-by-Step Instructions

Step 1: Prep Work

Gather all your ingredients. Chop the chicken into bite-sized pieces and dice the bell peppers.

Step 2: Sauté the Chicken

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are nicely browned and fully cooked through (no longer pink), about 5–7 minutes.

Step 3: Add Garlic and Peppers

Add the minced garlic and diced bell peppers (along with a pinch of salt) to the skillet. Sauté until the peppers soften and the garlic becomes fragrant, about 3–4 minutes.

Step 4: Create the Sauce

Drizzle the honey directly over the chicken and vegetable mixture. Season generously with the freshly cracked black pepper. Stir everything well to combine all ingredients into the sauce.

Step 5: Cook the Pasta

While the sauce simmers, cook the pasta according to the package instructions until it is al dente (tender but firm). Important: Before draining, scoop out and reserve about 1/2 cup of the pasta cooking water.

Step 6: Combine and Finish

Drain the pasta and add it directly into the skillet with the chicken and sauce. Toss thoroughly until the pasta is fully coated. Use the reserved pasta water, adding it splash by splash, to slightly thin the sauce and achieve the perfect consistency.

Step 7: Serve

Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese.

Chef’s Helpful Tips

• Avoid Mushy Pasta: Always cook the pasta only until al dente before adding it to the sauce. It will soften slightly more when combined.
• Flavor Control: Always taste the sauce as you go. You can easily adjust the amount of black pepper for spice and the honey for sweetness to match your family’s preference.
• Versatility: Feel free to swap the chicken for cooked shrimp or tofu, and experiment with different vegetables like broccoli florets or snap peas.

FAQs (Frequently Asked Questions)

Can I use pre-cooked chicken?

Yes, you can! If you use rotisserie chicken or other pre-cooked chicken, add it in Step 4 along with the honey and pepper, just long enough to warm it through.

Why is the reserved pasta water so important?

The starch in the reserved water helps the sauce emulsify (come together) and adhere beautifully to the pasta, creating a much richer and smoother texture.

I prefer less spice. Can I reduce the pepper?

Absolutely. The 1 tsp of pepper gives a noticeable zing. Start with 1/2 tsp and add more slowly until you reach a level of spice your family enjoys.

Conclusion

This Fantastic Honey Pepper Chicken Pasta is a simple, satisfying, and unique pasta dish that delivers a wonderful balance of sweet, savory, and zesty flavors, making it a quick family favorite!

Davis Janet

Honey Pepper Chicken Pasta

This recipe combines tender chicken, colorful bell peppers, and pasta in a quick, sweet, zesty, and savory honey pepper sauce. It’s an irresistible, comforting weeknight meal that the whole family will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Dish, Pasta

Cuisine: American, Fusion

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Boneless, Skinless Chicken Breasts, chopped into bite-sized pieces (Protein)
• 8 oz Pasta (Fusilli or Penne) (Pasta)
• 1 cup Bell Peppers, diced (Use colorful peppers) (Aromatics & Veggies)
• 3 cloves Garlic Cloves, minced (Aromatics & Veggies)
• 0.25 cup Honey (Opt for local honey) (Sauce & Seasoning)
• 1 tsp Black Pepper, freshly cracked (Adjust to desired heat/zing) (Sauce & Seasoning)
• 2 tbsp Olive Oil (extra virgin) (Sauce & Seasoning)
• 0.5 cup Parmesan Cheese, grated (For sprinkling on top) (Finish)

Equipment

• large skillet for cooking the sauce and combining
• Saucepan for cooking the pasta

Method

 

1. Gather all your ingredients. Chop the chicken into bite-sized pieces and dice the bell peppers.
2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are nicely browned and fully cooked through (no longer pink), about 5–7 minutes.
3. Add the minced garlic and diced bell peppers (along with a pinch of salt) to the skillet. Sauté until the peppers soften and the garlic becomes fragrant, about 3–4 minutes.
4. Drizzle the honey directly over the chicken and vegetable mixture. Season generously with the freshly cracked black pepper. Stir everything well to combine all ingredients into the sauce.
5. While the sauce simmers, cook the pasta according to the package instructions until it is al dente. Important: Before draining, scoop out and reserve about $1/2text{ cup}$ of the pasta cooking water.
6. Drain the pasta and add it directly into the skillet with the chicken and sauce. Toss thoroughly until the pasta is fully coated. Use the reserved pasta water, adding it splash by splash, to slightly thin the sauce and achieve the perfect consistency.
7. Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese.

Notes

For the best flavor, use freshly cracked black pepper. Always reserve about $1/2text{ cup}$ of starchy pasta water before draining—this is essential for emulsifying and thickening the final sauce. Cook the pasta only until al dente. Taste the sauce before finishing and adjust the honey for sweetness and pepper for zing to match your preference.