Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, sliced into strips
- 3 tablespoons honey
- 2 tablespoons freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt to taste
- Fresh chopped parsley for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and sauté until golden and cooked through, about 5-7 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the honey and sprinkle with crushed red pepper flakes if using. Stir to coat the chicken and let simmer for 2-3 minutes.
- Add the cooked pasta to the skillet, tossing to combine. Cook for another minute to allow the pasta to absorb the sauce. Adjust seasoning with salt and pepper as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or in a skillet over low heat, adding a splash of water or broth to keep the sauce moist.
- For added flavor, top with freshly grated Parmesan cheese and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg