Creamy Honey Pepper Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large chicken breasts, boneless and skinless
02 -
12 oz penne pasta (or your preferred pasta)
03 -
1 cup heavy cream
04 -
½ cup grated Parmesan cheese
→ Seasonings & Flavors
05 -
2 tablespoons honey
06 -
1 tablespoon black pepper (adjust to taste)
07 -
Salt and pepper, to taste
08 -
1 tablespoon garlic, minced
→ Cooking Fats
09 -
2 tablespoons olive oil
10 -
1 tablespoon butter
→ Garnish
11 -
1 tablespoon fresh parsley (optional for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set it aside.
02 -
Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest before slicing.
03 -
In the same skillet, melt butter and sauté garlic until fragrant. Add honey and black pepper, simmer 2-3 minutes. Pour in heavy cream, bring to simmer and cook 3-4 minutes until thickened. Add pasta water if needed for consistency.
04 -
Add cooked pasta to the skillet with sauce. Toss to coat evenly. Stir in Parmesan cheese until melted. Add sliced chicken and toss to combine.
05 -
Divide among plates and garnish with fresh parsley if desired. Serve hot.
# Notes:
01 -
Save some pasta water - it helps thin the sauce if needed
02 -
You can adjust the pepper amount to control the heat level
03 -
Perfect for meal prep and reheats well