Description
A delicious and creamy pasta dish featuring honey pepper chicken, perfect for any meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly ground black pepper (or to taste)
- ½ teaspoon red pepper flakes (optional)
- 8 oz penne pasta (or any pasta of your choice)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
- Start by boiling a pot of salted water. Cook the pasta according to package directions until al dente. Drain and set aside.
- In a small saucepan over low heat, whisk together honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes. Simmer for 3–4 minutes, stirring occasionally. Remove from heat and let it thicken slightly as it cools.
- Season your cubed chicken breasts with salt, black pepper, garlic powder, and paprika. In a large skillet over medium-high heat, heat olive oil. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove from skillet and toss the chicken with the honey pepper sauce until well coated.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce needs thickening, add the cornstarch slurry and stir until it reaches your desired consistency.
- Add the cooked pasta to the cheese sauce and stir to coat. Then, gently fold in the honey pepper chicken. Cook for an additional 2–3 minutes so all the flavors can marry.
- Serve hot, garnished with extra cracked pepper or a sprinkle of Parmesan cheese if desired. It’s best enjoyed with a crusty piece of garlic bread or a crisp green salad on the side.
Notes
- This dish is best served immediately but can be stored in the refrigerator for up to 3 days.
- Add vegetables like broccoli or spinach for an extra nutritional boost.
- For a spicier version, increase the amount of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg