Honey Pepper Chicken Pasta
This Honey Pepper Chicken Pasta is a flavorful and satisfying dish that combines sweet and savory flavors with a gentle kick of pepper. Made with tender chicken, perfectly cooked pasta, and a delicious honey glaze, it's a quick and easy meal that's perfect for weeknights.
Equipment
- Large pot
- Colander
- Small bowl
- Whisk
- Large Skillet or Wok
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb pasta penne, rotini, farfalle, or spaghetti
- ¼ cup honey
- 2 tablespoons soy sauce
- 1-2 tablespoons freshly cracked black pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes optional
- 2 green onions, chopped
- Salt to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta is cooking, cut the chicken into bite-sized pieces.
- In a small bowl, whisk together the honey, soy sauce, black pepper, minced garlic, and red pepper flakes (if using).
- In a separate small bowl, whisk together the cornstarch and water until smooth to create a slurry.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Cook in batches if necessary to avoid overcrowding.
- Pour the honey pepper sauce over the cooked chicken. Stir well to coat the chicken evenly. Let it simmer for a minute or two, allowing the sauce to thicken slightly.
- Pour in the cornstarch slurry and stir continuously until the sauce thickens to your desired consistency, about 1-2 minutes.
- Add the cooked pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
- Serve immediately, garnished with chopped green onions. Enjoy!
Notes
For best flavor, use freshly cracked black pepper. Don't overcook the chicken. Taste and adjust the sauce before serving, adding more honey for sweetness, soy sauce for saltiness, or pepper for heat. Reserve pasta water to help bind the sauce to the pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth if needed.