Honey Pepper Chicken Pasta

A quick and easy spicy dinner featuring a perfect balance of sweet honey and freshly cracked black pepper, combined with tender chicken and pasta. Ready in about 30 minutes and adaptable for the whole family.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 450

Ingredients Equipment 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

Equipment

large pot
Large skillet or frying pan
colander
Wooden spoon or spatula
Sharp knife and cutting board
Measuring spoons and cups
Kitchen scale (recommended)

Method

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

Notes

Always use freshly cracked black pepper since pre-ground will not deliver the same result. Slice chicken thin for faster cooking and better sauce absorption. Reserve pasta water before draining to keep the sauce silky. Chicken thighs can replace breasts for a juicier result; add 1 to 2 extra minutes cook time. For gluten-free, swap pasta for brown rice or chickpea pasta. Honey can be substituted with maple syrup or agave nectar in equal amounts.