why make this recipe
Honey Pepper Chicken Pasta is a delicious and satisfying dish that combines sweet and savory flavors. This recipe is perfect for busy weeknights because it’s easy to prepare and cooks in under 30 minutes. The combination of chicken, pasta, and a creamy honey sauce creates a delightful meal that everyone will love. Plus, it’s a great way to spice up your usual pasta routine!
how to make Honey Pepper Chicken Pasta
Ingredients:
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts (bite-sized)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup honey
- 1 tbsp soy sauce
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions:
- Cook the penne pasta until it is al dente, drain, and set it aside.
- Season the bite-sized chicken pieces with salt and black pepper.
- In a large pan, heat the olive oil and butter over medium heat. Sauté the chicken until it is fully cooked, then remove it from the pan and set it aside.
- In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Let this mixture simmer until it thickens.
- Return the cooked chicken to the pan and stir to coat it in the sauce.
- Add in the grated Parmesan cheese and mix until the sauce is creamy.
- Toss in the cooked pasta until everything is well combined.
- Garnish with chopped parsley and extra cheese if desired. Serve hot!
how to serve Honey Pepper Chicken Pasta
To serve Honey Pepper Chicken Pasta, place a generous portion on each plate. You can sprinkle some extra grated Parmesan cheese and fresh parsley on top for added flavor and presentation. Pair it with a simple green salad or some garlic bread for a complete meal. Enjoy!
how to store Honey Pepper Chicken Pasta
If you have any leftovers, store them in an airtight container in the refrigerator. The pasta can be kept for up to 3 days. To reheat, warm it in the microwave or in a pan on the stove over low heat. You might want to add a splash of chicken broth or cream to keep the sauce creamy.
tips to make Honey Pepper Chicken Pasta
- Make sure not to overcook the pasta; it should be al dente to maintain its texture.
- Feel free to adjust the amount of crushed red pepper flakes based on how spicy you like your dish.
- For extra flavor, marinate the chicken in soy sauce and garlic for about 30 minutes before cooking.
variation
You can easily customize this recipe by adding vegetables such as bell peppers, broccoli, or spinach. You can also swap out the penne pasta for other types like fettuccine or spaghetti.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely before cooking.
Can I make this dish ahead of time?
Yes, but it’s best to store the sauce separately from the pasta to avoid sogginess. Combine them right before serving.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a lighter option.
Honey Pepper Chicken Pasta
Ingredients
Pasta and Chicken
- 12 oz penne pasta Cook until al dente.
- 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces.
- Salt and black pepper To taste.
Sauce Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic Minced.
- 1 cup chicken broth
- 1/2 cup heavy cream Can substitute with half-and-half or coconut milk.
- 1/4 cup honey
- 1 tbsp soy sauce
- 1/2 tsp crushed red pepper flakes Adjust to taste.
- 1/2 cup grated Parmesan cheese Plus extra for serving.
Garnish
- Fresh parsley Chopped, for garnish.
Instructions
Preparation
- Cook the penne pasta until it is al dente, drain, and set it aside.
- Season the bite-sized chicken pieces with salt and black pepper.
Cooking
- In a large pan, heat the olive oil and butter over medium heat. Sauté the chicken until it is fully cooked, then remove it from the pan and set it aside.
- In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Let this mixture simmer until it thickens.
- Return the cooked chicken to the pan and stir to coat it in the sauce.
- Add in the grated Parmesan cheese and mix until the sauce is creamy.
- Toss in the cooked pasta until everything is well combined.
Serving
- Garnish with chopped parsley and extra cheese if desired. Serve hot!
