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A bowl of honey pepper chicken pasta with golden chicken and parsley
Print Recipe

Honey Pepper Chicken Pasta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 12 ounces penne pasta
  • 1 pound boneless skinless chicken breast, cubed into 1-inch pieces
  • 1/2 cup hone y
  • 2 tablespoons coarsely ground black pepper
  • 3 cloves garlic , minced
  • 1/4 cup low -sodium soy sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon kosher salt

Instructions

  • Bring 4 quarts of salted water to a rolling boil and cook penne pasta until al dente; drain and reserve 1/2 cup of pasta water.
  • Season chicken cubes with kosher salt and 1 tablespoon of the coarsely ground black pepper.
  • Heat olive oil in a large stainless steel skillet over medium-high heat and sear chicken until an internal temperature of 165°F is reached and surfaces are golden brown; remove chicken and set aside.
  • Reduce heat to medium; add minced garlic and red pepper flakes to the skillet and sauté for 60 seconds until fragrant.
  • Deglaze the skillet with soy sauce, then whisk in honey and the remaining 1 tablespoon of black pepper, simmering for 3 minutes until the glaze thickens slightly.
  • Incorporate the heavy cream into the glaze, whisking constantly until the sauce achieves a uniform consistency and coats the back of a spoon.
  • Return the cooked chicken and drained pasta to the skillet, tossing thoroughly to ensure even distribution of the sauce.
  • Add reserved pasta water if needed to adjust viscosity, then fold in Parmesan cheese and garnish with chopped parsley before service.