Name: Easy Honey-Pepper Chicken Pasta
Prep time: 10 min
Cook time: PT-488439H18M39S
Total time: PT-488439H18M39S
Cuisine: American‑Asian Fusion
Ingredients: 2 large boneless, skinless chicken breasts, cut into bite‑sized pieces; 12 oz pasta (rigatoni, cavatappi, or your favorite); ¾ cup honey; ¼ cup brown sugar (optional for extra sweetness); 3 Tbsp soy sauce; ¼ cup pineapple juice; Juice of 1 lemon; 1 Tbsp vinegar (apple cider or white); 1 tsp black pepper plus pinch of cayenne (optional); 1 Tbsp olive oil or butter (for cooking chicken)

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Why You’ll Love This Recipe

I love how this recipe comes together quickly without sacrificing flavor. The glaze of honey and soy creates a glossy, tangy coating on juicy chicken bites, while the black pepper adds a bold kick. Tossed with pasta and fresh veggies, it feels fresh and satisfying. Plus, I can customize it easily—add more chili for heat, toss in veggies, or switch the protein for a different twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (3 pieces)
Fettuccine or your favorite pasta
Fresh garlic (3 cloves)
Red bell pepper, sliced
Green onions, chopped
Honey (¼ cup)
Soy sauce, low sodium (¼ cup)
Freshly ground black pepper
Olive oil (2 tbsp)

Directions

I cook the pasta according to package instructions until al dente, then drain and set aside.
I heat olive oil in a large skillet over medium-high heat and sauté garlic until fragrant.
I add chicken pieces, season with salt and a generous sprinkle of black pepper, and cook until golden.
I toss in the sliced red bell pepper and sauté briefly.
I whisk together honey, soy sauce, and more black pepper, then pour it into the skillet, simmering for a few minutes until the sauce glazes the chicken and veggies.
I toss in the cooked pasta, stirring to coat everything evenly.
I remove it from heat and top with chopped green onions before serving hot.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

I often switch up the pasta—rigatoni, penne, or spaghetti all work well. When I want more color, I add broccoli florets or snap peas. For extra heat, I stir in red pepper flakes or chili paste. I’ve even swapped chicken for shrimp or tofu when I want a meatless version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet—sometimes adding a splash of pasta water to loosen the sauce. It reheats well in the microwave too; I just cover it and stir halfway through.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used rotisserie chicken—just toss it in with the sauce instead of cooking raw and heat until warmed through.

What pasta type should I pick?

I typically use fettuccine, but any long or short pasta works—just adjust cooking time to al dente.

Is the sauce very sweet?

It’s sweet but balanced with soy and pepper. If I want less sweetness, I decrease the honey or add a splash of rice vinegar.

Can I add vegetables?

Absolutely. Bell peppers, broccoli, snap peas, or carrots all make tasty additions—just add them when sautéing the chicken.

Can I prepare this ahead?

I sometimes prep the sauce and veggies in advance, then assemble everything at the last minute. It’s a great meal-prep option.

Conclusion

Easy Honey-Pepper Chicken Pasta is a weeknight hero—fast, flexible, and bursting with flavor. The sweet and peppery sauce ties everything together, while pasta and veggies make it wholesome and satisfying. It’s one of those go-to meals I turn to again and again.