Save to Pinterest The way my kitchen smelled the first time I made this honey pepper chicken pasta stopped my roommate in her tracks on her way to the fridge. She ended up sitting at the counter while I finished tossing everything together, stealing a piece of chicken right off the cutting board. Now its the dinner she requests whenever shes had a rough day at work.
I originally developed this during a week when I was trying to use up a random assortment of ingredients and ended up making something infinitely better than planned. My brother said it tasted like restaurant food but with that homemade warmth you cant buy.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these against the grain into thin strips so they cook quickly and soak up all that honey pepper glaze
- 8 oz penne or fusilli pasta: The twists and tubes catch the sauce perfectly but any short pasta works beautifully here
- 3 tablespoons honey: Raw local honey gives a deeper flavor but whatever you have in your pantry will still create that gorgeous sticky coating
- 2 teaspoons freshly cracked black pepper: Dont use preground if you can avoid it the fresh stuff makes such a difference
- 3 cloves garlic minced: Mince it fine so it melts into the sauce rather than leaving big chunks
- 2 tablespoons olive oil: This helps prevent the honey from burning while it caramelizes
- ½ teaspoon red pepper flakes: Optional but adds this subtle warmth that balances the sweetness beautifully
- Salt to taste
- 1 handful fresh parsley chopped: Brings a fresh bright contrast to all that rich savory sweetness
- Grated Parmesan cheese: Totally optional but a little salty cheese on top is kind of perfect
Instructions
- Get your pasta going first:
- Bring a big pot of salted water to a rolling boil and cook your pasta until its just al dente then drain it but save that half cup of starchy pasta water its liquid gold for adjusting the sauce later.
- Cook the chicken until golden:
- Heat your olive oil in a large skillet over mediumhigh heat season your chicken strips with salt and cook them about 45 minutes per side until theyre beautifully golden and cooked through then set them aside on a plate.
- Build the honey pepper base:
- Turn the heat down to medium and toss that minced garlic into the same skillet letting it sizzle for just a minute until you can smell it then stir in the honey black pepper and red pepper flakes letting everything bubble and thicken for about a minute while you stir constantly.
- Bring it all together:
- Slide your cooked chicken back into the skillet and turn it around in that gorgeous sauce then add your pasta and splash in some of that reserved pasta water if things look too sticky keep tossing until every piece is glossy and coated.
- Finish and serve:
- Kill the heat scatter your fresh parsley on top and give it one last gentle toss before serving immediately with Parmesan on the side if you want.
Save to Pinterest This recipe has become my go to when friends drop by unexpectedly because it looks impressive but comes together in the time it takes to boil pasta. Last month my neighbor came over to borrow something and ended up staying for dinner.
Making It Your Own
Sometimes I swap the chicken for sliced sausage or shrimp and honestly both versions have become regular rotation. The basic honey pepper combo works with pretty much any protein you have on hand.
Getting The Sauce Right
The first few times I made this I struggled with the sauce becoming too thick but learned that adding the pasta water a little at a time while everything is still hot helps it smooth out perfectly. Watch for those tiny caramelized honey specks thats when you know its done.
Serving Ideas
A simple green salad with lemon vinaigrette cuts through the sweetness nicely and some crusty bread never hurts for soaking up any extra sauce.
- Make extra chicken if you want leftovers because this reheats beautifully
- The flavors actually get better after sitting in the fridge for a day
- Double the recipe if youre feeding a crowd it goes fast
Save to Pinterest Theres something so satisfying about a recipe that looks fancy but comes from a handful of pantry staples. Hope this becomes one of those recipes you make without even thinking about it.
Questions & Answers About This Recipe
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and stay juicy. Slice them into strips and cook for about 5-6 minutes per side until cooked through.
- → What pasta shapes work best?
Penne and fusilli are excellent choices because their ridges and curves hold the sauce well. Rotini, farfalle, or rigatoni also work great with this honey pepper glaze.
- → How can I make this gluten-free?
Simply substitute regular pasta with your favorite certified gluten-free pasta. Cook according to package directions and proceed with the recipe as written.
- → Can I make this ahead of time?
The sauce thickens when chilled, so it's best enjoyed fresh. If meal prepping, store components separately and reheat with a splash of water or broth to loosen the sauce.
- → What can I substitute for honey?
Maple syrup or agave nectar work well as 1:1 substitutes. Each brings slightly different flavor notes—maple adds richness while agave is more neutral.
- → How do I adjust the spice level?
Start with less black pepper and red pepper flakes, then taste and add more as desired. You can also omit the red pepper flakes entirely for a milder version.