Our Honey-Pepper Pasta with Chicken Is as Good as It Sounds
This creamy honey-pepper pasta with chicken is a comforting weeknight dinner packed with sweet heat, garlic, and Parmesan richness.
Equipment
- 1 Skillet large
- 1 Pot for boiling pasta
Ingredients
Main ingredients
- 12 oz Pasta penne or any tubular type
- Salt for seasoning
- 2 Chicken breasts large, boneless, skinless, trimmed
- Pepper freshly cracked or ground
- 2 tablespoon Oil olive or vegetable
- 1 tablespoon Butter
- 1 Garlic clove minced fine
- 2 tablespoon Honey
- 1 tablespoon Black pepper
- 1 cup Heavy cream
- 0.25 cup Parmesan grated
- Fresh basil for serving
Instructions
Instructions
- Start by filling a large pot with water, salt it well and bring it to a boil. Cook pasta until al dente, then strain and set aside.
- Season chicken breasts with salt and pepper on both sides.
- Heat oil in a skillet over medium-high heat. Sear chicken 6-7 minutes per side. Remove and slice into strips.
- Lower heat to medium. Melt butter in same skillet, add garlic and sauté for 30 seconds.
- Pour in honey and add black pepper. Stir and cook for 1 minute.
- Add heavy cream and bring to gentle simmer for 4-5 minutes until slightly thickened.
- Return sliced chicken to skillet and toss to coat in sauce.
- Add cooked pasta and stir everything together. Cook for 2-3 minutes more.
- Stir in Parmesan until melted and sauce is smooth.
- Serve hot, garnished with fresh basil.
Notes
Store leftovers in airtight containers and refrigerate within 2 hours. Reheat gently with cream or water to retain sauce texture. Freeze portions for later if needed.