Description
Honey Pepper Chicken Pasta is a delightful fusion of sweet and spicy flavors, featuring tender chicken breasts glazed with honey and black pepper, tossed with al dente pasta in a creamy Parmesan sauce. This dish offers a harmonious blend of heat from freshly cracked black pepper and sweetness from honey, balanced by the richness of heavy cream and Parmesan cheese.
Ingredients
- For the Chicken
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons honey
- 1 tablespoon freshly ground black pepper (adjust to taste)
For the Pasta
- 12 oz penne pasta (or your preferred pasta)
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set it aside.
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Prepare the Chicken:
- Season the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt and freshly ground black pepper.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Glaze the Chicken: Reduce the heat to medium-low. Drizzle the honey over the chicken breasts and sprinkle with the freshly ground black pepper. Flip the chicken to coat both sides evenly with the honey and pepper mixture. Cook for an additional 1-2 minutes until the honey caramelizes slightly. Remove the chicken from the skillet and set it aside to rest for a few minutes before slicing it into strips or bite-sized pieces.
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Prepare the Sauce:
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add Cream: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally to prevent scorching.
- Incorporate Parmesan: Gradually stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. If the sauce becomes too thick, add some of the reserved pasta water to reach your desired consistency.
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Combine the Pasta and Chicken:
- Toss the Pasta: Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly.
- Add the Chicken: Gently fold in the sliced honey pepper chicken, ensuring it’s well distributed throughout the pasta.
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Serve:
- Plate the Dish: Divide the pasta among serving plates or bowls.
- Garnish: Sprinkle with chopped fresh parsley, if desired.
- Enjoy: Serve immediately while hot.
Notes
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Honey: The sweetness from honey balances the heat from the black pepper, creating a unique flavor that enhances the dish.
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Black Pepper: Freshly cracked black pepper adds a spicy element to the chicken and the sauce, giving it a nice kick. Adjust the amount to suit your heat preference.
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Heavy Cream: Provides the creamy texture for the sauce, making each bite rich and satisfying. For a lighter version, you can substitute with half-and-half, though the sauce will be less rich.
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Pasta: While penne is recommended, feel free to use any pasta shape you prefer, such as fettuccine, linguine, or rigatoni.
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Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain the sauce’s consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 650kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg