Description
This easy honey pepper chicken pasta is a quick, flavorful family dinner featuring juicy chicken, a sweet and peppery glaze, and tender pasta. Ready in 30 minutes, it’s perfect for busy weeknights and guaranteed to please both kids and adults.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1 lb)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper (adjust for more spice)
- 1 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce (low sodium works well)
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 teaspoons water (for slurry)
- 8 oz penne or rigatoni pasta (or gluten-free pasta if needed)
- 1 teaspoon salt (for pasta water)
- 1/2 cup diced bell pepper (red or yellow, optional)
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Lemon wedges (for serving)
Instructions
- Pat chicken breasts dry and slice into thin strips about 1/2 inch wide. Season both sides with salt and pepper.
- Bring a medium pot of salted water to a boil. Add pasta and cook according to package instructions (10–12 minutes for al dente). Reserve 1/2 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer and sear for 2–3 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
- In a small bowl, whisk together honey, soy sauce, water, apple cider vinegar, and red pepper flakes. Set aside.
- Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
- Pour in the sauce mixture and bring to a gentle simmer for about 2 minutes.
- Mix cornstarch with 2 teaspoons water to make a slurry, then stir into the simmering sauce. Cook for another 1–2 minutes until thickened and glossy.
- Add cooked chicken back to the skillet, turning to coat with sauce. Toss in drained pasta and reserved pasta water. Stir well to combine.
- If using bell peppers or other veggies, add now and sauté for 2–3 minutes until just tender.
- Turn off heat. Sprinkle chopped parsley and grated Parmesan over the top. Toss to combine.
- Serve hot with lemon wedges on the side.
Notes
For gluten-free, use GF pasta and tamari or coconut aminos. Chicken thighs can be substituted for breasts. Add extra veggies like zucchini or spinach for variety. Double the sauce if you like it extra saucy. Leftovers keep well and taste great cold. Adjust spice level by changing the amount of black pepper and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of the recipe (1 generous bowl)
- Calories: 480
- Sugar: 13
- Sodium: 780
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 3
- Protein: 31
Keywords: honey pepper chicken pasta, easy chicken pasta, family dinner, quick pasta recipe, weeknight meal, sweet and spicy chicken, comfort food, 30 minute dinner