Description
This Honey Pepper Chicken Pasta is a quick and flavorful weeknight dinner featuring juicy chicken, a sweet honey-pepper glaze, and perfectly cooked pasta. It’s a family favorite that balances sweet, savory, and a touch of heat!
Ingredients
3–4 boneless, skinless chicken breasts, diced
12 oz pasta (fettuccine, penne, or rotini)
3 cloves fresh garlic, minced
⅓ cup honey
¼ cup low-sodium soy sauce
2 red bell peppers, thinly sliced
2 tbsp olive oil
1 tsp freshly ground black pepper
½ tsp chili flakes (optional)
2–3 green onions, chopped for garnish
Instructions
Bring a large pot of salted water to boil. Cook pasta until al dente, drain, and set aside.
Heat olive oil in a skillet over medium-high. Season chicken with salt and black pepper. Sauté for 6–8 minutes until golden brown.
Add garlic and sliced bell peppers to the skillet. Cook 1–2 minutes until fragrant.
Stir in honey and soy sauce, simmer until slightly thickened and glossy.
Add cooked pasta to the skillet and toss until fully coated in sauce. Sprinkle chili flakes if using.
Garnish with chopped green onions and serve hot.
Notes
Swap chicken for shrimp or tofu for variety.
Double the sauce if you love extra coating on your pasta.
Store leftovers in the fridge for up to 3 days; reheat with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner , lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 18 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 75 mg