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Close-up of delicious Honey Pepper Chicken Pasta, showcasing the creamy sauce, tender chicken, and colorful peppers.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.