Description

This Honey Pepper Chicken Pasta combines tender marinated chicken breast with a rich and creamy honey pepper sauce, tossed with linguine or fettuccine pasta. The sauce features a perfect balance of sweetness from honey, a spicy kick from crushed black pepper, and savory depth from garlic, soy sauce, and Parmesan cheese. Bell peppers and sweet corn add a fresh texture and vibrant colors, making this dish both delicious and visually appealing. Ideal for a satisfying weeknight dinner.

Ingredients

Scale

Chicken Marinade

1 lb (450g) chicken breast, boneless and skinless
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil

Sauce and Vegetables

1 cup honey
2 tablespoons crushed black pepper
1 tablespoon soy sauce
2 cloves garlic, minced
1 cup chicken broth
1 cup bell peppers (red and green), sliced
1 cup sweet corn kernels
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil (for cooking)

Pasta

8 oz (225g) pasta (linguine or fettuccine recommended)

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Instructions

Marinate the Chicken: Combine the chicken breast with salt, paprika, garlic powder, onion powder, and olive oil. Mix well to coat all pieces evenly and let it marinate for at least 30 minutes to absorb the flavors.
Cook the Chicken: Heat olive oil in a pan over medium heat. Add the marinated chicken breast and cook until golden brown on both sides and thoroughly cooked, about 5-7 minutes per side depending on thickness. Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
Prepare the Sauce Base: In the same pan, add minced garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth, then add honey, soy sauce, and crushed black pepper. Stir well and let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
Add Vegetables: Add the sliced bell peppers and sweet corn kernels to the simmering sauce. Cook for an additional 3 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Create the Creamy Sauce: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix continuously until the sauce becomes smooth, creamy, and fully combined.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually 8-10 minutes. Drain the pasta well.
Toss Pasta with Sauce and Chicken: Add the drained pasta directly to the pan with the creamy sauce. Toss to coat the pasta evenly. Then add the sliced chicken back into the pan and gently mix to combine. Heat through for 2-3 minutes to meld flavors.
Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve the hot honey pepper chicken pasta immediately.

Notes

Marinating the chicken enhances flavor and tenderness.
Use freshly crushed black pepper for the best aromatic impact.
Linguine or fettuccine works best, but you can substitute with any long pasta.
Adjust the amount of honey and black pepper to suit your sweetness and spice preference.
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.