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Avatar photoDavis 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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.