Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts or thighs, sliced into strips
- 8 ounces (225g) pasta (penne or fettuccine work well)
- 3 tablespoons honey
- 2 tablespoons black pepper, freshly ground
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes (optional for extra spice)
- Salt to taste
- Fresh parsley or basil for garnish
- Juice of 1 lemon (optional, for added zest)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and season with salt and half of the black pepper. Cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the honey, remaining black pepper, crushed red pepper flakes (if using), and lemon juice if desired. Let the mixture simmer for 2 minutes to meld flavors.
- Add the cooked chicken back into the skillet with the honey pepper sauce. Toss to coat evenly. Add the cooked pasta and gently mix until well combined and heated through. Garnish with chopped fresh parsley or basil for freshness.
Notes
- For extra flavor, marinate the chicken with honey and pepper for 30 minutes before cooking.
- Adjust the amount of red pepper flakes based on spice preference.
- Can be made gluten-free by using gluten-free pasta substitutes.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Adjustable
Nutrition
- Serving Size: 1 plate
- Calories: 530 kcal Kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg