Honey Pepper Chicken Pasta
This Honey Pepper Chicken Pasta recipe perfectly balances sweet honey with spicy pepper, creating a flavorful and satisfying meal. Tender chicken and perfectly cooked pasta combine with a luscious sauce, making it ideal for a quick weeknight dinner or a casual gathering.
Equipment
- Large pot
- Colander
- Large Skillet or Wok
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta penne or rotini
- 2 tablespoons olive oil
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ¼ cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons chopped green onions, for garnish
- 1 tablespoon sesame seeds, for garnish
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining. Drain the pasta and set aside.
- Prepare the chicken by cutting it into bite-sized pieces.
- 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. Stir occasionally to ensure even cooking.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, red pepper flakes, minced garlic, ground ginger, and black pepper.
- Pour the honey pepper sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly.
- In a separate small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens, about 1-2 minutes.
- Add the cooked pasta to the skillet with the chicken and sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with chopped green onions and sesame seeds.
Notes
For best results, use fresh ingredients like garlic, ginger, and black pepper. Adjust the amount of red pepper flakes to your preferred level of spiciness. To prevent the chicken from drying out, avoid overcooking it. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of water or chicken broth to prevent drying. For a creamier sauce, stir in a tablespoon or two of heavy cream at the end.