HONEY PEPPER CHICKEN PASTA BEST

Craving a dish that dances on your tongue with sweet heat and creamy comfort? Imagine tender chicken, glistening with honey and a whisper of pepper, nestled in a bed of perfectly cooked pasta, all coated in a luscious, velvety sauce. This Honey Pepper Chicken Pasta is your answer to a weeknight dinner that feels gourmet but takes only minutes to prepare – and trust me, you’ll be making it again and again!

The Dream Team: Ingredients You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Honey Pepper Sauce:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1-2 teaspoons red pepper flakes (adjust to your spice preference)
• 1/2 cup chicken broth
• 1/2 cup heavy cream

For the Pasta:

• 1 lb pasta (penne, rotini, or your favorite shape)
• Salt for pasta water

Optional Garnishes:

• Chopped fresh parsley or green onions
• Grated Parmesan cheese
• Extra red pepper flakes

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining.
4. Drain the pasta and set aside.

Step 2: Prepare the Chicken

1. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
2. Heat a large skillet or wok over medium-high heat.
3. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary.
4. Remove the chicken from the skillet and set aside.

Step 3: Create the Honey Pepper Magic Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it!
3. Stir in the honey, soy sauce, rice vinegar, and red pepper flakes.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for a few minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.

Step 4: Combine Everything for the Perfect Bite

1. Add the cooked chicken and pasta to the skillet with the honey pepper sauce.
2. Toss everything together until the pasta and chicken are evenly coated in the sauce.
3. If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency.
4. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or red pepper flakes.

Step 5: Serve and Enjoy!

1. Serve the Honey Pepper Chicken Pasta immediately.
2. Garnish with chopped fresh parsley or green onions, grated Parmesan cheese, and extra red pepper flakes, if desired.
3. Enjoy every delicious bite!

Pro Tips for Pasta Perfection

Here are a few tips and tricks I’ve learned over the years to help you make the absolute *best* Honey Pepper Chicken Pasta:

• Don’t Overcook the Pasta: Aim for al dente, which means “to the tooth” in Italian. It should be slightly firm, not mushy.
• Reserve Pasta Water: This starchy liquid is liquid gold! It helps to thicken the sauce and bind it to the pasta.
• Spice It Your Way: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, start with 1 teaspoon and add more to taste. If you love heat, go bold!
• Chicken Size Matters: Cutting the chicken into uniform, bite-sized pieces ensures even cooking.
• Don’t Burn the Garlic!: Burnt garlic is bitter and can ruin the whole dish. Keep a close eye on it and remove the skillet from the heat if it starts to brown too quickly.
• Creamy Consistency: If you want a richer, creamier sauce, you can add a tablespoon of cream cheese or mascarpone cheese at the end.

Variations to Make It Your Own

This recipe is super versatile! Here are a few ideas to customize it to your tastes:

• Add Veggies: Sauté some sliced bell peppers, broccoli florets, or snap peas along with the garlic for extra nutrients and flavor.
• Make It Gluten-Free: Use gluten-free pasta and tamari (gluten-free soy sauce) to make this dish gluten-free.
• Add Some Cheese: Stir in some shredded mozzarella or provolone cheese at the end for a cheesy twist.
• Change the Protein: You can easily substitute shrimp or tofu for the chicken.
• Make it Lighter: Use light cream cheese or Greek yogurt instead of heavy cream to lighten the sauce. You can also use a sugar substitute.

Other Delicious Chicken Pasta Recipes to Explore

If you loved this Honey Pepper Chicken Pasta, you might also enjoy these other flavorful chicken pasta recipes:

• Marry Me Chicken Pasta: This creamy, tomato-based pasta is guaranteed to impress!
• Cajun Chicken Rotini Skillet: A spicy and flavorful one-pan meal perfect for busy weeknights.
• Baked Crunchy Hot Honey Chicken: If you love the honey pepper combo, but want more of a chicken main dish.
• Smoky Chipotle Cheesy Chicken Pasta: For those who love a smoky, cheesy kick, this recipe is a must-try.
• Garlic Butter Chicken Pasta: A simple yet incredibly flavorful pasta dish that’s always a hit.
• Marry Me Chicken Pasta: Indulge in this creamy, cheesy, and incredibly flavorful pasta dish that’s sure to impress.

Frequently Asked Questions (FAQ)

Still have questions? I’ve got you covered!

Can I make this ahead of time?

Yes, you can make the pasta and sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply reheat the sauce and pasta, then combine and toss with the chicken.

How long does this last in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze this pasta?

While you *can* freeze this pasta, the texture of the sauce may change slightly upon thawing. It’s best enjoyed fresh or within a few days.

What kind of pasta is best for this recipe?

Penne, rotini, fusilli, and bow tie pasta all work well with this recipe. Choose your favorite shape!

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add even more flavor to the dish. Just make sure to cook them until they are fully cooked through.

Ready to Dig In?

This Honey Pepper Chicken Pasta is seriously one of my favorite weeknight meals. It’s quick, easy, and bursting with flavor. The combination of sweet honey, spicy pepper, and creamy sauce is simply irresistible. Give it a try, and I promise you’ll be hooked!

Honey Pepper Chicken Pasta

This Honey Pepper Chicken Pasta recipe combines tender chicken with a sweet and spicy honey pepper sauce, all tossed with perfectly cooked pasta. It’s a quick and easy weeknight meal that delivers gourmet flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt to taste
• Pepper to taste
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1-2 teaspoons red pepper flakes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 lb pasta penne, rotini, or your favorite shape
• Salt for pasta water
• Chopped fresh parsley or green onions optional
• Grated Parmesan cheese optional
• Extra red pepper flakes optional

Equipment

• large pot
• Skillet or wok
• Medium bowl
• colander
• measuring cups and spoons
• knife
• cutting board
• Stirring utensils

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
3. Drain the pasta and set aside.
4. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
5. Heat a large skillet or wok over medium-high heat.
6. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Cook in batches if necessary.
7. Remove the chicken from the skillet and set aside.
8. In the same skillet, melt the butter over medium heat.
9. Add the minced garlic and cook until fragrant, about 30 seconds.
10. Stir in the honey, soy sauce, rice vinegar, and red pepper flakes.
11. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
12. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for a few minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.
13. Add the cooked chicken and pasta to the skillet with the honey pepper sauce.
14. Toss everything together until the pasta and chicken are evenly coated in the sauce.
15. If the pasta seems dry, add a little more of the reserved pasta water until it reaches your desired consistency.
16. Taste and adjust seasonings as needed.
17. Serve immediately. Garnish with chopped fresh parsley or green onions, grated Parmesan cheese, and extra red pepper flakes, if desired.

Notes

Don’t overcook the pasta; aim for al dente. Reserve pasta water to thicken the sauce. Adjust red pepper flakes to your spice preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can substitute chicken thighs for chicken breasts. Add sautéed vegetables like bell peppers or broccoli for extra nutrients. For a gluten-free option, use gluten-free pasta and tamari. To make it lighter, use light cream cheese or Greek yogurt instead of heavy cream.