Honey Pepper Chicken Pasta Recipe

Introduction

This Honey Pepper Chicken Pasta combines tender chicken with a creamy, sweet, and spicy Parmesan sauce, served over perfectly cooked penne. Ready in just 30 minutes, it’s an easy yet impressive dinner that can be customized to fit your taste and dietary needs.

Ingredients

• 12 oz penne pasta
• 1 lb boneless chicken breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup honey
• 1 tablespoon soy sauce
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.
2. Step 2: Season the chicken pieces generously with salt and black pepper.
3. Step 3: Heat olive oil and butter together in a large skillet over medium heat. Add chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
4. Step 4: In the same skillet, reduce heat slightly and sauté minced garlic for about 30 seconds until fragrant. Be careful not to burn it.
5. Step 5: Pour in chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Stir to combine and let simmer for 3–5 minutes until the sauce thickens slightly.
6. Step 6: Return the cooked chicken to the skillet and stir to coat evenly with the sauce.
7. Step 7: Stir in grated Parmesan cheese until melted and the sauce is creamy.
8. Step 8: Add the cooked pasta to the skillet and toss everything together until well combined and coated in the sauce.
9. Step 9: Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately while hot.

Tips & Variations

• Use freshly grated Parmesan for a smoother melt and richer flavor compared to pre-shredded cheese.
• Adjust the crushed red pepper flakes to control the spice level, or omit for a milder dish.
• Swap penne for your favorite gluten-free pasta and use gluten-free soy sauce for a gluten-free version.
• Try substituting chicken with grilled tofu, sautéed mushrooms, or chickpeas for a vegetarian twist.
• For a lighter sauce, replace heavy cream with half-and-half, evaporated milk, or unsweetened almond milk.
• For extra crunch, dredge chicken pieces in panko breadcrumbs before cooking.
• Add a squeeze of fresh lemon juice at the end to brighten the flavors and balance richness.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. You can also freeze individual portions in sealed containers for up to 1 month — thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, using pre-cooked or rotisserie chicken is a great time-saver. Just shred or cube it and stir it into the sauce after it has thickened. Allow it to warm through before serving.

Can I make this recipe ahead of time?

Yes! Store the pasta and sauce separately to maintain the best texture. Combine and reheat together just before serving.

Honey Pepper Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

Honey Pepper Chicken Pasta is a comforting and flavorful dish featuring tender bite-sized chicken pieces tossed in a creamy, sweet, and slightly spicy Parmesan sauce served over perfectly cooked penne pasta. Ready in just 30 minutes, this recipe is easy to prepare with simple pantry ingredients and offers room for personal twists and dietary adaptations.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Pasta, Dinner
• Method: Stovetop
• Cuisine: American, Fusion

Ingredients

Scale 1x2x3x

Pasta

• 12 oz penne pasta

Chicken and Seasoning

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• Salt and black pepper, to taste

For Cooking

• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced

Sauce

• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup honey
• 1 tbsp soy sauce
• ½ tsp crushed red pepper flakes (adjust to taste)
• ½ cup grated Parmesan cheese

Garnish

• Fresh parsley, chopped
• Extra Parmesan (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, then drain. Toss the pasta lightly with a little olive oil to prevent sticking and set aside.
2. Season and prepare the chicken: Cut chicken breasts into bite-sized chunks. Season generously with salt and black pepper to build a flavorful base.
3. Sauté the chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken pieces and cook 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
4. Sauté the garlic: Lower the heat slightly and add minced garlic to the same skillet. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
5. Make the sauce: Pour in chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Stir to combine and let simmer gently for 3–5 minutes until sauce thickens slightly and flavors meld.
6. Return the chicken: Add the cooked chicken back into the skillet, stirring to coat every piece with the creamy sauce.
7. Melt in the cheese: Stir in the grated Parmesan cheese until it melts fully and enriches the sauce with creamy, cheesy flavor.
8. Add the pasta: Toss the cooked penne into the skillet. Stir everything together until the pasta is evenly coated with the sauce.
9. Garnish and serve: Sprinkle with freshly chopped parsley and extra Parmesan if desired. Serve immediately while hot and melty for best flavor and texture.

Notes

• Use rotisserie chicken to save time without sacrificing flavor.
• Adjust spice by modifying the amount of crushed red pepper flakes according to preference.
• Substitute heavy cream with half-and-half, evaporated milk, or almond milk for a lighter or dairy-free version.
• Add a splash of lemon juice or vinegar at the end to add brightness and balance richness.
• Leftovers keep well up to 3–4 days refrigerated; reheat gently adding a bit of broth or cream.
• Freeze portions for up to 1 month for best texture retention; thaw overnight before reheating.

Keywords: Honey Pepper Chicken Pasta, creamy chicken pasta, easy chicken pasta recipe, quick dinner pasta, penne with creamy sauce, honey pepper sauce, one skillet pasta