Honey Pepper Chicken with Pasta – Sweet, Spicy & Irresistibly Savory
Juicy pan-seared chicken breasts coated in a glossy honey-pepper sauce, served over tender pasta for a quick, comforting, and elegant dinner.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp honey
- 1½ tsp freshly ground black pepper
- 2 cloves garlic minced
- 1 tsp soy sauce optional, for depth
- Salt to taste
For the Pasta
- 300 g 10 oz penne pasta
- 1 tbsp butter
- ½ tsp black pepper
- Pasta cooking water as needed
Garnish (Optional)
- Fresh parsley
- Red chili slices or crushed chili flakes
Instructions
- Cook the Pasta: Boil pasta in salted water according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Prepare the Chicken: Season chicken lightly with salt and pepper. Heat olive oil in a large skillet over medium heat.
- Sear the Chicken: Cook chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Make the Honey Pepper Sauce: In the same skillet, lower heat and add garlic. Sauté for 30 seconds. Add honey, black pepper, and soy sauce. Stir until glossy.
- Combine Everything: Return chicken to the pan, spoon sauce over it, and let simmer 2–3 minutes. Add cooked pasta, butter, and a splash of pasta water. Toss gently.
- Serve: Garnish with parsley and chili. Serve warm.
Notes
Tips & Variations
- Add a splash of lemon juice for brightness.
- Use chili honey for extra heat.
- Swap pasta for rice or quinoa for variety.
- Add sautéed bell peppers, mushrooms, or zucchini.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (sauce texture may change).
- Reheat: Gently on stovetop with a splash of water.