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HONEY PEPPER CHICKEN PASTA centered hero view, clean and uncluttered
Thomas Baker

Honey Pepper Chicken Pasta Recipe Easy Weeknight Dinner

This honey pepper chicken pasta is a delicious and quick pasta dinner perfect for an easy dinner or weeknight meal. Featuring tender chicken coated in a sweet and peppery honey sauce, it’s a family dinner favorite that comes together in just 30 minutes. A satisfying chicken pasta recipe that balances bold flavors and simple prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 lb / 450g sliced into thin strips
  • 8 oz pasta 225g penne or fusilli recommended
  • 3 tbsp honey raw local preferred
  • 2 tsp freshly cracked black pepper
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes optional for extra heat
  • salt to taste
  • 1 handful fresh parsley chopped
  • grated Parmesan cheese optional for serving

Method
 

  1. Fill a large pot with salted water and bring it to a boil, then add the pasta and cook until just tender, about 9 to 11 minutes. Drain the pasta, saving 1/2 cup of the cooking water for later.
  2. While the pasta is cooking, cut the chicken breasts into thin strips. Heat olive oil in a large skillet over medium-high heat and season the chicken with salt. Cook for 4 to 5 minutes on each side until golden brown and fully cooked, then remove from the pan.
  3. Lower the heat to medium and add the minced garlic to the skillet, cooking for roughly 1 minute while stirring often until fragrant.
  4. Mix in the honey, freshly cracked black pepper, and red pepper flakes if you want some heat. Allow the sauce to bubble and caramelize slightly for about 1 minute while stirring.
  5. Add the chicken back to the skillet and coat it thoroughly with the honey pepper sauce. Then incorporate the drained pasta, adding a splash of the reserved pasta water if the sauce needs loosening. Stir everything to combine and ensure the sauce is glossy and evenly distributed.
  6. Turn off the heat, sprinkle the chopped parsley over the dish, and gently toss. Serve right away with grated Parmesan cheese on the side if desired.

Notes

  • For best flavor, always use freshly cracked black pepper instead of pre-ground. Thin slices of chicken cook faster and soak up the sauce better. Be sure to save some pasta water before draining to help keep the sauce smooth and silky. Chicken thighs can be used instead of breasts for a juicier result—just add 1-2 minutes extra cooking time. To make this gluten-free, substitute with brown rice or chickpea pasta. You can replace honey with maple syrup or agave nectar in equal portions.