Description
Honey Pepper Chicken Pasta is a creamy, flavorful dish combining tender bite-sized chicken pieces with sautéed bell peppers and garlic, tossed in a rich honey-infused Parmesan cream sauce. Perfect for an easy weeknight dinner, this American-inspired recipe brings a delightful balance of sweet and savory with a comforting pasta base.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon honey
Vegetables and Aromatics
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 cloves garlic, minced
Pasta and Sauce
- 12 ounces penne pasta
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Season and Sear Chicken: In a large skillet over medium-high heat, heat olive oil. Season the chicken pieces evenly with salt, black pepper, garlic powder, and onion powder. Add chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 5 to 6 minutes.
- Glaze Chicken with Honey: Add honey to the skillet with the chicken, stirring to coat all pieces well. Once glazed, remove chicken from skillet and set aside.
- Sauté Peppers and Garlic: In the same skillet, melt butter. Add the sliced red and yellow bell peppers along with minced garlic. Sauté until peppers soften, approximately 4 to 5 minutes.
- Deglaze and Prepare Sauce: Pour chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Stir well, then add heavy cream. Bring the mixture to a gentle simmer.
- Add Cheese and Seasoning: Stir in grated Parmesan cheese and freshly ground black pepper. Continue to simmer the sauce for 2 to 3 minutes until it thickens slightly.
- Combine Chicken and Pasta: Return the honey-coated chicken to the skillet and stir to coat with the creamy sauce. Add the cooked penne pasta and toss everything together until the pasta is evenly coated and heated through, about 1 to 2 minutes.
- Serve: Remove from heat. Garnish with chopped fresh parsley if desired. Serve the Honey Pepper Chicken Pasta warm for the best flavor.
Notes
- For an extra kick of heat, add a pinch of red pepper flakes when sautéing the peppers.
- Feel free to substitute penne pasta with fettuccine or rigatoni for different textures.
- To lighten the sauce, use half-and-half instead of heavy cream.
- Make sure not to overcook the pasta so it remains al dente when mixed with the sauce.
- Freshly grated Parmesan cheese yields the best flavor and smooth sauce consistency.
