Easy Honey-Pepper Chicken Pasta
Succulent chicken, sweet honey, and a hint of spice tossed with creamy pasta—perfect for a flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: ~30 minutes
- Yield: 4 servings
- Category: Dinner, One‑Pot (or Two‑Pan)
- Method: Stovetop
- 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)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Season chicken pieces with salt and pepper. Heat olive oil or butter in a large skillet over medium‑high heat. Cook chicken 5–7 minutes until golden and cooked through. Remove and set aside.
Make the honey‑pepper sauce: In the same skillet (or a saucepan), combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne. Bring to a boil, then simmer ~10–15 minutes until slightly thickened.
Toss chicken into the sauce, coating thoroughly.
Optional cheese sauce: In a separate pan, melt butter with heavy cream and stir in Parmesan, mozzarella, and Colby Jack until smooth. Add garlic if desired. Toss with pasta and stir in bacon bits if you like (from copycat inspiration).
Assemble & serve: Plate cheesy pasta (if using), top with honey‑pepper chicken, and garnish with fresh basil or parsley.
Notes
Skip the cheese sauce for a lighter version: serve chicken over plain pasta or rice.
Use rotisserie chicken for a quicker prep—simply toss in warmed honey‑pepper sauce.
Add veggies like bell peppers or pineapple chunks to the sauce for color and texture.
Find it online: https://allrecipesmade.com/easy-honey-pepper-chicken-pasta/