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HONEY PEPPER CHICKEN PASTA centered hero view, clean and uncluttered
Olivia Farnsworth

Honey Pepper Chicken Pasta Easy Weeknight Dinner

This honey pepper chicken pasta is a perfect easy dinner for busy weeknights. Combining a delightful mix of sweet honey and freshly cracked black pepper with tender chicken and pasta, it’s a quick pasta recipe that the whole family will enjoy. Ideal for a satisfying family dinner or a speedy weeknight meal, this chicken pasta delivers delicious flavor in just about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Calories: 450
Ingredients 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

Method
 

  1. Fill a large pot with salted water and bring to a rolling boil.
  2. Add the pasta and cook until just tender, usually 9 to 11 minutes, then drain while reserving half a cup of the pasta water.
  3. Meanwhile, cut the chicken breasts into thin slices.
  4. Warm the olive oil in a wide skillet over medium-high heat.
  5. Place the chicken strips in the pan, season them with salt, and cook until golden and cooked through, about 4 to 5 minutes each side; then remove from the pan.
  6. Lower the heat to medium, add the minced garlic to the skillet, and cook for about a minute until aromatic, stirring constantly.
  7. Pour in the honey, sprinkle the freshly cracked black pepper and red pepper flakes if using, and cook the sauce for around one minute, stirring to let it thicken and become fragrant.
  8. Put the chicken back into the skillet and stir to cover with the honey pepper sauce.
  9. Add the drained pasta and splash some reserved pasta water to loosen the sauce if necessary, mixing until everything is well coated with a shiny glaze.
  10. Turn off the heat, scatter the chopped parsley over the dish, and toss gently.
  11. Serve immediately, offering grated Parmesan cheese on the side if desired.

Notes

  • Freshly cracked black pepper is essential for the best flavor; avoid pre-ground pepper. Thinly slicing chicken helps it cook quickly and soak up the sauce better. Always save some pasta water before draining to keep the sauce smooth. You can swap chicken breasts for thighs for a juicier result, just add a couple minutes extra cooking time. For a gluten-free option, use brown rice or chickpea pasta. Honey can be replaced with maple syrup or agave nectar in the same amount.