Description
This sweet and savory honey pepper chicken pasta combines creamy sauce, tender chicken, and a kick of black pepper for a deliciously unique twist on classic pasta.
Ingredients
12 oz penne or rigatoni pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1 red bell pepper, thinly sliced
½ red onion, thinly sliced
2 cloves garlic, minced
½ cup chicken broth
¼ cup honey
1 tablespoon coarse ground black pepper (adjust to taste)
½ cup heavy cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)
Instructions
Cook pasta according to package directions. Drain and set aside.
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
In the same skillet, add butter, bell pepper, and onion. Sauté 4–5 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in chicken broth, honey, and black pepper. Simmer 3–4 minutes.
Reduce heat to low, stir in heavy cream, mozzarella, and Parmesan. Cook until cheese melts and sauce is smooth.
Return chicken and pasta to skillet; toss to coat evenly.
Garnish with fresh parsley and serve warm.
Notes
Substitute chicken with shrimp or sausage for variety.
Add veggies like spinach, zucchini, or cherry tomatoes for extra nutrition.
Use plant-based cream or cheese to make dairy-free.
Adjust black pepper or add red pepper flakes for more heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American Fusion
