Go Back

Honey Pepper Chicken Pasta

Honey pepper chicken pasta with a glossy honey-garlic sauce coats penne or rigatoni in every bite. Thin-sliced chicken is seared until golden, then tossed with thickened honey pepper sauce and parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1.5 lb chicken breast Sliced thin.
  • 1 salt To taste.
  • 1 tsp black pepper Generous — this is key.
Pasta and sauce
  • 1 lb penne or rigatoni
  • 4 clove garlic Minced.
  • 1 cup chicken broth
  • 0.5 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp butter
  • 1 tsp red pepper flakes
Thickener and finish
  • 1 tsp cornstarch Plus 2 tbsp water for a slurry.
  • 2 tbsp water For cornstarch slurry.
  • 0.5 cup parmesan Grated.
  • 1 fresh parsley For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook penne or rigatoni in boiling water until al dente, then reserve 1/2 cup of the pasta water and drain the rest.
  2. Set the drained pasta aside while you cook the chicken and sauce so it’s ready to toss.
Sear and cook the chicken
  1. Season sliced chicken breast with salt and a generous amount of black pepper.
  2. Heat 2 tablespoons butter in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden, then remove to a plate.
  3. Slice the seared chicken into bite-size pieces before returning it to the pasta later.
Make the honey pepper sauce
  1. In the same skillet, sauté minced garlic for 1 minute until fragrant.
  2. Add chicken broth, honey, soy sauce, black pepper, and red pepper flakes, then stir to combine.
  3. Whisk the cornstarch slurry into the sauce and simmer until thickened, stirring so it turns glossy.
Toss and finish
  1. Toss the cooked pasta with the sauce and add reserved pasta water as needed to loosen and coat the noodles.
  2. Return the sliced chicken to the skillet and toss until evenly heated through.
  3. Finish off the pasta with grated parmesan and top with fresh parsley and extra cracked black pepper if desired.

Notes

For best coating, reserve the starchy pasta water and add it a splash at a time until the sauce looks glossy and clings to the penne. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a skillet with a splash of water or broth to loosen the sauce. Freezing is not recommended because the sauce can lose its glossy texture after thawing. If you want a lower-sodium option, use reduced-sodium soy sauce while keeping the pepper and honey amounts the same.