Description
Honey Pepper Chicken Pasta is a flavorful and easy-to-make dish that combines tender chicken breasts sautéed with garlic and red bell peppers, tossed in a luscious honey and soy sauce glaze, and served over perfectly cooked fettuccine pasta. This recipe balances sweet and savory notes with a hint of spice, making it a perfect weeknight meal that’s both satisfying and delicious.
Ingredients
Scale
Chicken & Sauce
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1/4 cup pure honey
- 1/4 cup low-sodium soy sauce
- Freshly ground black pepper to taste
- Optional: chili flakes for extra heat
Vegetables
- 1 red bell pepper, thinly sliced
- Green onions for garnish
Pasta & Cooking
- Fettuccine pasta (or pasta of your choice)
- 2 tablespoons olive oil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts lightly with black pepper. Add the chicken to the skillet and cook, turning occasionally, until golden brown and cooked through, about 6-8 minutes. Remove from skillet and slice into strips or bite-sized pieces.
- Cook Aromatics and Peppers: In the same skillet, add the minced garlic and sliced red bell pepper. Cook for 2-3 minutes until fragrant and slightly softened.
- Make the Sauce: Stir in the honey and low-sodium soy sauce, mixing well. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Combine Chicken and Pasta: Return the sliced chicken to the skillet and toss to coat with the sauce. Add the cooked pasta, and if desired, sprinkle in chili flakes for extra heat. Toss everything together to evenly coat the pasta and chicken in the honey pepper sauce.
- Serve: Transfer the pasta to serving plates and garnish with chopped green onions. Serve hot and enjoy!
Notes
- You can substitute fettuccine with any pasta such as penne or spaghetti.
- Adjust the amount of chili flakes to increase or reduce the heat level.
- For a gluten-free option, use gluten-free soy sauce and pasta.
- Make sure not to overcook the chicken to keep it juicy.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: Honey Pepper Chicken Pasta, Easy Chicken Pasta, Sweet and Savory Pasta, Quick Dinner Recipes, Weeknight Meals
