Go Back
Honey Pepper Chicken Pasta Recipe

Honey Pepper Chicken Pasta

A comforting and flavorful dish, this Honey Pepper Chicken Pasta is perfect for a quick weeknight dinner, ready in about 30 minutes. The recipe features tender chicken and penne pasta in a rich, creamy sauce with a perfect balance of sweet honey and a gentle kick from red pepper. It's a simple, satisfying meal that tastes indulgent but is incredibly easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Penne Pasta: 12 ounces. Feel free to use another short pasta like rigatoni or ziti.
  • Chicken Breasts: 1 pound of boneless, skinless chicken, cut into bite-sized pieces.
  • Salt and Black Pepper: To taste, for seasoning the chicken.
  • Olive Oil: 1 tablespoon.
  • Butter: 1 tablespoon. The combination of oil and butter gives great flavor and prevents the butter from burning.
  • Garlic: 2 cloves, minced. Fresh is always best!
  • Chicken Broth: 1 cup. Use low-sodium if you're watching your salt intake.
  • Heavy Cream: 1/2 cup. This is the key to that ultra-creamy sauce.
  • Honey: 1/4 cup. It adds the signature sweetness.
  • Soy Sauce: 1 tablespoon. For a touch of savory, umami depth.
  • Crushed Red Pepper Flakes: 1/2 teaspoon. Adjust this up or down depending on how spicy you like it.
  • Parmesan Cheese: 1/2 cup, freshly grated. It melts so much better than the pre-shredded kind.
  • Fresh Parsley: Chopped, for a fresh, vibrant garnish.

Equipment

  • large pot
  • Large skillet or pan
  • slotted spoon

Method
 

Instructions
  1. Cook the Pasta: Get a large pot of salted water boiling and cook the penne according to the package directions until it's just al dente. This is important because it will cook a little more in the sauce. Drain it and set it aside.
  2. Prepare the Chicken: While the pasta is cooking, pat your chicken pieces dry with a paper towel and season them generously with salt and pepper.
  3. Sear the Chicken: In a large skillet or pan, heat the olive oil and butter over medium-high heat. Once the butter is melted and foamy, add the chicken. Cook for about 5-7 minutes, stirring occasionally, until it's golden brown and cooked through. Use a slotted spoon to remove the chicken from the pan and set it aside.
  4. Start the Sauce: In the same skillet, add the minced garlic and cook for about 30 seconds until it's fragrant. Be careful not to let it burn!
  5. Simmer and Thicken: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom—that's pure flavor! Stir in the heavy cream, honey, soy sauce, and crushed red pepper flakes. Bring the mixture to a simmer and let it cook for 3-4 minutes, until it starts to thicken slightly.
  6. Combine Everything: Return the cooked chicken to the skillet and stir it into the sauce.
  7. Get Creamy: Reduce the heat to low and stir in the grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy.
  8. Finish the Dish: Add the drained pasta to the skillet and toss everything together until the pasta and chicken are evenly coated in that glorious sauce.
  9. Serve and Garnish: Serve immediately, garnished with a sprinkle of fresh parsley and a little extra Parmesan cheese if you’d like.

Notes

For best results, avoid crowding the pan when searing the chicken to ensure a golden-brown crust. Reserve a cup of the starchy pasta water before draining to adjust the sauce's consistency if it gets too thick. Using freshly grated Parmesan cheese is crucial for a smooth, thick sauce, as pre-shredded cheeses may not melt properly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are best reheated on the stovetop with a splash of milk or chicken broth.