If you’re craving a dish that hits all the right notes—sweet, spicy, creamy, and savory—this Honey Pepper Chicken Pasta is exactly what you need. This crowd-pleasing meal brings together grilled chicken, bold cracked black pepper, a drizzle of honey, and a rich Parmesan cream sauce. Toss it all with perfectly al dente penne pasta, and you’ve got a dinner that’s impressive enough for guests yet simple enough for a cozy weeknight.
Inspired by a fusion of Italian comfort and bold American flavor, this recipe is a guaranteed family favorite. Let’s get cooking!
Why You’ll Love This Honey Pepper Chicken Pasta
- Flavor-packed: The honey and pepper combo brings a perfect balance of sweet heat.
- One-pan sauce: Creamy, cheesy, and ready in minutes—made right in the skillet.
- Perfectly versatile: Ideal for both warm summer evenings and cold winter nights.
- Elevated yet easy: Impressive presentation with everyday ingredients.
Ingredients (Serves 4)
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Sauce:
- 2 tablespoons honey
- 1 tablespoon freshly cracked black pepper (adjust to taste)
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley (optional for garnish)
For the Pasta:
- 12 oz penne pasta (or your preferred pasta)
- Salt for pasta water
- 1 cup reserved pasta water (for adjusting sauce consistency)
Ingredient Highlights
Honey: Adds depth and sweetness, balancing the heat of the pepper.
Black Pepper: Don’t skimp on this! Freshly cracked black pepper gives the dish its signature kick.
Heavy Cream: Creates a luscious base for the sauce.
Grilled Chicken: Savory and juicy, it ties together the sweet and spicy sauce with satisfying protein.
Parmesan: Melts into the cream, adding nutty richness.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, reserving about 1 cup of pasta water. Set aside.
Step 2: Grill the Chicken
- Pat chicken dry and season both sides with salt and pepper.
- In a large skillet over medium-high heat, heat the olive oil. Add chicken and cook for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F).
- Transfer chicken to a plate and rest for a few minutes before slicing into strips.
Step 3: Make the Honey Pepper Sauce
Using the same skillet, reduce heat to medium. Add butter and minced garlic; sauté for 1–2 minutes until fragrant.
Add honey and black pepper. Simmer for 2–3 minutes to let the honey slightly caramelize and infuse the pepper.
Stir in heavy cream. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly. If needed, add reserved pasta water a splash at a time to reach desired consistency.
Step 4: Combine Everything
Add cooked pasta directly to the skillet and toss to coat in the honey pepper cream sauce. Stir in Parmesan cheese and continue tossing until melted and smooth.
Fold in the sliced chicken and gently combine everything.
Step 5: Serve and Garnish
Divide pasta among plates or serve family-style in a large bowl. Garnish with chopped parsley or extra Parmesan if desired. Serve immediately while hot and creamy.
What to Serve with Honey Pepper Chicken Pasta
Summer Pairings:
- Arugula salad with lemon vinaigrette
- Grilled vegetables or asparagus
- Chilled sparkling water with lemon
Winter Sides:
- Garlic bread or herbed focaccia
- Roasted broccoli or Brussels sprouts
- Creamy mushroom soup
Variations to Try
- Make it spicy: Add red chili flakes or a dash of hot sauce to the honey-pepper mix.
- Add veggies: Toss in sautéed bell peppers, spinach, or sun-dried tomatoes for color and nutrients.
- Swap the protein: Use shrimp or tofu for a delicious twist.
- Lighter version: Use half-and-half or evaporated milk instead of heavy cream.
Make-Ahead & Storage
- To store: Keep leftovers in an airtight container for up to 3 days in the fridge.
- To reheat: Warm gently in a skillet with a splash of cream or milk to revive the sauce.
- To freeze: Not ideal due to the cream, but you can freeze the grilled chicken separately for future use.
FAQs
Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works great. Just warm it before adding to the pasta.
What’s the best pasta shape to use?
Penne holds the sauce well, but rigatoni, fettuccine, or bowtie pasta are great alternatives.
Is this dish very spicy?
The black pepper provides a warming spice, not overwhelming heat. Adjust to your taste or balance it with extra cream.
Final Thoughts
This Honey Pepper Chicken Pasta is the kind of dish that makes weeknight cooking feel gourmet. It brings together simple ingredients in a way that’s bold, comforting, and downright delicious. Whether you’re making dinner for the family or treating yourself to a solo feast, this pasta is sure to satisfy.
One bite and you’ll see why this sweet and spicy combo is a flavor match made in heaven.
Honey Pepper Chicken Pasta
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Sauce:
- 2 tablespoons honey
- 1 tablespoon freshly cracked black pepper adjust to taste
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley optional for garnish
For the Pasta:
- 12 oz penne pasta or your preferred pasta
- Salt for pasta water
- 1 cup reserved pasta water for adjusting sauce consistency
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, reserving about 1 cup of pasta water. Set aside.
Step 2: Grill the Chicken
- Pat chicken dry and season both sides with salt and pepper.
- In a large skillet over medium-high heat, heat the olive oil. Add chicken and cook for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F).
- Transfer chicken to a plate and rest for a few minutes before slicing into strips.
Step 3: Make the Honey Pepper Sauce
- Using the same skillet, reduce heat to medium. Add butter and minced garlic; sauté for 1–2 minutes until fragrant.
- Add honey and black pepper. Simmer for 2–3 minutes to let the honey slightly caramelize and infuse the pepper.
- Stir in heavy cream. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly. If needed, add reserved pasta water a splash at a time to reach desired consistency.
Step 4: Combine Everything
- Add cooked pasta directly to the skillet and toss to coat in the honey pepper cream sauce. Stir in Parmesan cheese and continue tossing until melted and smooth.
- Fold in the sliced chicken and gently combine everything.
Step 5: Serve and Garnish
- Divide pasta among plates or serve family-style in a large bowl. Garnish with chopped parsley or extra Parmesan if desired. Serve immediately while hot and creamy.
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