Introduction

This Honey Pepper Chicken Pasta is a delightful weeknight meal that combines tender chicken strips with a sweet and peppery honey sauce. Paired with al dente pasta and fresh parsley, it’s a flavorful and easy dish perfect for any occasion.

Honey Pepper Chicken Pasta Recipe - Recipe Image

Ingredients

2 large boneless, skinless chicken breasts (about 1 lb / 450g)
8 oz (225g) pasta (penne or fusilli recommended)
3 tablespoons honey (raw, local preferred)
2 teaspoons freshly cracked black pepper
3 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Salt to taste
A handful fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 9-11 minutes. Drain and set aside, reserving ½ cup of the pasta water.
Step 2: While the pasta cooks, slice the chicken breasts into thin strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken with salt, then cook for 4-5 minutes per side until golden and cooked through. Remove the chicken and set aside.
Step 3: Reduce heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant. Stir in the honey, freshly cracked black pepper, and red pepper flakes if using. Let the sauce bubble gently for one minute while stirring.
Step 4: Return the chicken to the skillet and toss to coat in the honey pepper sauce. Add the drained pasta and a splash of the reserved pasta water to loosen the sauce if needed. Stir everything together until evenly coated with a glossy sauce.
Step 5: Turn off the heat, sprinkle chopped fresh parsley over the top, and toss gently. Serve immediately with grated Parmesan cheese on the side if desired.

Tips & Variations

For a spicier kick, increase the amount of red pepper flakes or add freshly ground cayenne pepper.
Use leftover rotisserie chicken as a shortcut to save time.
Swap penne or fusilli with farfalle or rigatoni for a different pasta texture.
If honey is too thick, warm it slightly to make mixing easier.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out. Avoid microwaving at high power to maintain sauce texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, this recipe works well with shrimp or turkey strips. Adjust cooking time accordingly to ensure the protein is cooked through.

Is this dish suitable for meal prep?

Absolutely. Keep the pasta and chicken sauce together in an airtight container and reheat as needed. Adding fresh parsley just before serving brightens the flavors.

Honey Pepper Chicken Pasta Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

Honey Pepper Chicken Pasta is a deliciously sweet and spicy dish featuring tender chicken breasts cooked in a honey and black pepper sauce, tossed with perfectly al dente pasta. This quick and easy recipe balances the warmth of freshly cracked black pepper and optional red pepper flakes with the natural sweetness of honey, making it an ideal comforting weeknight meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken & Sauce

2 large boneless, skinless chicken breasts (about 1 lb / 450g)
3 tablespoons honey (raw, local preferred)
2 teaspoons freshly cracked black pepper
3 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon red pepper flakes (optional)
Salt to taste

Pasta & Garnish

8 oz (225g) pasta (penne or fusilli recommended)
A handful fresh parsley, chopped
Grated Parmesan cheese (optional, for serving)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add 8 oz (225g) pasta and cook according to package directions until al dente, usually 9-11 minutes. Drain, reserving ½ cup of pasta water, and set the pasta aside.
Cook the chicken: While the pasta cooks, slice the chicken breasts into thin strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt, and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the sauce: Reduce the heat to medium. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in 3 tablespoons honey, 2 teaspoons freshly cracked black pepper, and ½ teaspoon red pepper flakes if using. Allow the mixture to bubble and thicken slightly for about a minute while stirring constantly.
Combine chicken and pasta with sauce: Return the cooked chicken to the skillet and toss to coat it thoroughly in the honey pepper sauce. Add the drained pasta along with a splash of the reserved pasta water to loosen the sauce if necessary. Stir well until all components are evenly coated with a glossy, flavorful sauce.
Finish and serve: Turn off the heat. Sprinkle chopped fresh parsley over the pasta and chicken, tossing gently to distribute. Serve immediately, offering grated Parmesan cheese on the side as an optional topping.

Notes

Use raw, local honey for the best flavor and natural sweetness.
The red pepper flakes are optional; omit or adjust to your heat preference.
Reserve pasta water helps loosen the sauce for better coating consistency.
Freshly cracked black pepper is key for the vibrant peppery flavor.
Penne or fusilli pasta works best as they hold the sauce well.
Parmesan cheese adds savory richness but can be omitted or substituted for dietary preferences.

Keywords: honey pepper chicken pasta, chicken pasta recipe, easy chicken pasta, sweet and spicy chicken, weeknight dinner, honey chicken