Honey Pepper Chicken Pasta
A delightful dish combining the sweetness of honey and warmth of cracked black pepper with juicy chicken and creamy pasta, perfect for a quick dinner or gathering.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Cut into bite-sized pieces
- 8 oz pasta Any shape preferred; spaghetti or fettuccine works best
- 3 tbsp honey Adjust to taste
- 2 tsp cracked black pepper Adjust to taste
- 2 cloves garlic, minced
- 3 tbsp butter Divided
- 1 cup heavy cream
- ½ cup grated Parmesan cheese Plus more for garnish
- 2 tbsp olive oil
- ½ tsp salt For seasoning
- 1 tsp cornstarch To thicken the glaze
- 2 tbsp water For cornstarch slurry
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces. Season them with salt and cracked black pepper.
- In a skillet over medium heat, heat olive oil and 1 tablespoon of butter. Sear the chicken until it is golden and cooked through. Remove the chicken from the skillet and set it aside.
Sauce Preparation
- In the same skillet, melt another tablespoon of butter and add the minced garlic. Cook it until it becomes fragrant.
- Stir in the honey and cracked black pepper, allowing it to bubble slightly. Mix the cornstarch with the water and add it to the skillet to thicken the glaze.
- Return the cooked chicken to the skillet and coat it in the honey pepper glaze. Remove from heat.
Cooking Pasta
- Cook the pasta in salted boiling water until it is al dente. Reserve ½ cup of pasta water, then drain the pasta.
Final Assembly
- In a separate pan, melt the last tablespoon of butter and add the heavy cream. Stir in the Parmesan cheese and the reserved pasta water. Simmer the sauce until it is creamy.
- Toss the cooked pasta with the creamy sauce until it is evenly coated.
- Plate the pasta and top it with the glazed honey pepper chicken.
- Garnish with extra Parmesan cheese and cracked pepper before serving.
Notes
Serve hot. Pairs well with a side salad or garlic bread. Allow leftovers to cool before storing in an airtight container for up to 3 days.