Honey Pepper Chicken Pasta: A Deliciously Spicy Recipe to Try Tonight

Honey Pepper Chicken Pasta is a delightful dish that perfectly balances sweet and savory flavors, making it a favorite in my kitchen. The combination of tender chicken, al dente pasta, and a luscious honey pepper sauce creates a symphony of taste that is both comforting and exciting. This recipe has roots in various culinary traditions, showcasing how simple ingredients can come together to create something truly special. People love this dish not only for its incredible flavor but also for its convenience; it can be whipped up in under 30 minutes, making it an ideal choice for busy weeknights or casual gatherings. Join me as we explore the steps to create this mouthwatering Honey Pepper Chicken Pasta that will surely impress your family and friends!

Ingredients:

• 8 oz (225 g) pasta of your choice (penne or fettuccine work well)
• 1 lb (450 g) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 cup bell peppers (sliced, any color)
• 1 cup broccoli florets
• 2 green onions (sliced, for garnish)
• Sesame seeds (optional, for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta.
2. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, but check the package for specifics.
3. When the pasta is done, reserve about 1/2 cup of the pasta water, then drain the rest and set the pasta aside. I like to toss it with a little olive oil to prevent it from sticking together.

Preparing the Chicken

1. While the pasta is cooking, take your chicken breasts and pat them dry with paper towels. This helps to get a nice sear on them.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and red pepper flakes. This will be your seasoning mix.
3. Rub the seasoning mix all over the chicken breasts, ensuring they are evenly coated. I find that using my hands works best for this step.
4. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet.
5. Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. If the chicken is browning too quickly, reduce the heat to medium.
6. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. This resting period helps keep the chicken juicy.

Making the Honey Pepper Sauce

1. In the same skillet, reduce the heat to medium and add the sliced bell peppers and broccoli florets. Sauté them for about 3-4 minutes until they are tender but still crisp.
2. While the vegetables are cooking, prepare the honey pepper sauce. In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, cornstarch, and water until smooth.
3. Once the vegetables are cooked, pour the honey pepper sauce into the skillet. Stir well to combine everything and bring the sauce to a simmer. This should take about 2-3 minutes. The sauce will thicken as it cooks.

Combining Everything

1. Now it’s time to bring everything together! Add the cooked pasta to the skillet with the sauce and vegetables. Toss everything together until the pasta is well coated with the sauce.
2. If the pasta seems a bit dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency. I usually find that 1/4 cup is just right.
3. Finally, add the sliced chicken back into the skillet and toss everything together gently to combine. Let it cook for an additional minute to heat the chicken through.

Serving the Dish

1. Once everything is well combined and heated, it’s time to serve! I like to plate the pasta in bowls or on plates

   

   Conclusion:

   In summary, this Honey Pepper Chicken Pasta is an absolute must-try for anyone looking to elevate their weeknight dinners with a dish that’s both simple and bursting with flavor. The combination of sweet honey, spicy pepper, and tender chicken creates a delightful harmony that will have your taste buds dancing. Plus, the pasta serves as the perfect canvas to soak up all those delicious flavors, making every bite a satisfying experience.

   For serving suggestions, consider pairing this dish with a fresh garden salad or some garlic bread to round out your meal. If you’re feeling adventurous, you can easily customize the recipe by adding seasonal vegetables like bell peppers or zucchini, or even swapping out the chicken for shrimp or tofu for a different twist. The possibilities are endless!

   I encourage you to give this Honey Pepper Chicken Pasta a try and make it your own. Once you’ve whipped it up, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this delicious dish together! Happy cooking!

   ---

   Honey Pepper Chicken Pasta: A Deliciously Spicy Recipe to Try Tonight

   This Honey Pepper Chicken Pasta features tender chicken, vibrant vegetables, and pasta tossed in a sweet and savory honey pepper sauce. It's a quick and easy weeknight meal that's sure to please!

   Prep Time15 minutes

   Cook Time20 minutes

   Total Time35 minutes

   Category: Lunch

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 8 oz (225 g) pasta of your choice
   • 1 lb (450 g) boneless, skinless chicken breasts
   • 2 tablespoons olive oil
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/4 teaspoon red pepper flakes
   • 1/4 cup honey
   • 1/4 cup soy sauce
   • 2 tablespoons apple cider vinegar
   • 1 tablespoon cornstarch
   • 1/4 cup water
   • 1 cup bell peppers (sliced, any color)
   • 1 cup broccoli florets
   • 2 green onions (sliced, for garnish)
   • Sesame seeds (optional, for garnish)

   Instructions

   1. Start by bringing a large pot of salted water to a boil. Add about a tablespoon of salt to enhance the flavor of the pasta.
   2. Once the water is boiling, add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes).
   3. When the pasta is done, reserve about 1/2 cup of the pasta water, then drain the rest and set the pasta aside. Toss it with a little olive oil to prevent sticking.
   4. While the pasta is cooking, pat the chicken breasts dry with paper towels.
   5. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and red pepper flakes.
   6. Rub the seasoning mix all over the chicken breasts.
   7. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet.
   8. Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Reduce heat if browning too quickly.
   9. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
   10. In the same skillet, reduce the heat to medium and add the sliced bell peppers and broccoli florets. Sauté for about 3-4 minutes until tender but still crisp.
   11. In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, cornstarch, and water until smooth.
   12. Pour the honey pepper sauce into the skillet with the vegetables. Stir well and bring to a simmer for about 2-3 minutes until the sauce thickens.
   13. Add the cooked pasta to the skillet with the sauce and vegetables. Toss until well coated.
   14. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
   15. Add the sliced chicken back into the skillet and toss gently to combine. Cook for an additional minute to heat through.
   16. Plate the pasta in bowls or on plates. Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!

   Notes

   • Feel free to adjust the level of red pepper flakes based on your spice preference.
   • You can substitute the chicken with tofu or shrimp for a different protein option.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.