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Honey Pepper Chicken Pasta

Honey pepper chicken pasta with penne and a glossy golden honey-pepper sauce that clings to every bite. Sliced chicken is seared until golden, then simmered into a thickened honey broth with plenty of cracked black pepper.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pasta base
  • 1.5 lb chicken breast Slice thin so it sears quickly.
  • 1 lb penne or rigatoni Cook until al dente; reserve 1/2 cup pasta water.
  • 4 garlic Minced.
  • 1 cup chicken broth
  • 1.5 honey Use honey for the glossy sauce texture.
  • 2 tbsp soy sauce
  • 2 tbsp butter
  • 1 tsp black pepper Generous amount is key.
  • 1 tsp red pepper flakes
  • 1 tsp cornstarch Use with water as a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 0.5 cup parmesan Grated.
  • 0.25 fresh parsley For serving.
  • 1 salt To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and prep chicken
  1. Cook the penne or rigatoni in salted water until al dente, then reserve 1/2 cup pasta water before draining. Set aside the pasta and pasta water for later tossing.
  2. Pat the sliced chicken breast dry, then season it with salt and the generous black pepper. Heat the butter in a cast iron skillet over medium-high and sear the chicken 4-5 minutes per side until golden, then remove and slice.
Make honey pepper sauce
  1. In the same skillet, sauté the minced garlic for 1 minute until fragrant, stirring constantly. Avoid browning so the garlic stays sweet rather than bitter.
  2. Add chicken broth, honey, soy sauce, black pepper, and red pepper flakes to the skillet and bring to a simmer. Cook 2-3 minutes to meld flavors.
  3. Whisk the cornstarch slurry (cornstarch + 2 tablespoons water) into the sauce, then simmer until thickened, about 2-4 minutes. Stir often to remove any lumps and achieve a glossy coating consistency.
Toss and finish
  1. Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen it. Return the sliced chicken to the skillet and toss until everything is evenly coated.
  2. Turn off the heat and finish by stirring in the parmesan. Top with fresh parsley and serve immediately.

Notes

Pro tip: reserve pasta water and add it gradually so the sauce turns silky and clings to the pasta. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water. Freezing isn’t recommended because the honey-pepper sauce can break when reheated. For a gluten-free swap, use gluten-free penne or rigatoni and check that soy sauce is gluten-free (or use tamari).