Sweet & Spicy Honey Pepper Chicken Pasta Skillet (Print Version)

Honey Pepper Chicken Pasta recipe brings sweet, savory, and spicy notes for a quick weeknight dinner. Easy, comforting, and packed with flavor!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Contains Gluten, Chicken, Soy

# Ingredients:

→ For the Honey Pepper Chicken Pasta

01 - 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 12 oz medium-short pasta (like penne or rigatoni)
03 - 1/4 cup honey
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced

→ Flavor Boosters & Seasonings

06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced (or more, if you're like me!)
08 - 1/4 cup low-sodium soy sauce
09 - 1/2 - 1 tsp red pepper flakes (adjust to your spice preference)
10 - 1/2 tsp freshly ground black pepper

→ Finishing Touches

11 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get your chicken breasts cut into bite-sized pieces. I like them about an inch, maybe a little bigger. Heat a good drizzle of olive oil in a large skillet over medium-high heat. When it’s shimmering, toss in that chicken. You want it to get a nice golden sear, a little crispy around the edges – that's where the flavor really starts to build for our Honey Pepper Chicken Pasta. Cook it in batches if your pan is crowded, otherwise, it steams instead of browns, and we don't want that! Set the chicken aside once it's cooked through.
02 - In the same skillet (don't clean it, those browned bits are gold!), add a smidge more oil if needed. Toss in your minced garlic and those colorful bell peppers. This is where the kitchen starts to smell absolutely divine. Sauté them until the peppers are just tender-crisp, about 5-7 minutes. You want them to soften but still have a little bite. Honestly, I sometimes get distracted by the smell and let them go a tad too long, but even slightly softer, they're still great in this dish.
03 - Now for the magic sauce! In a small bowl, whisk together the honey, soy sauce, and red pepper flakes. Give it a good stir to make sure the honey is fully incorporated. This is the heart of the dish, so make sure it's well mixed. Taste it – need more spice? Add it now! This is your chance to adjust. I usually add a little extra black pepper here too, because why not?
04 - Pour that glorious honey pepper sauce right into the skillet with your sautéed peppers and garlic. Bring it to a gentle simmer, letting it thicken slightly. It'll smell sweet and a little spicy, making your stomach rumble, I promise! Once it's bubbling gently, return the cooked chicken to the pan. Toss everything together, making sure every piece of chicken and every pepper is beautifully coated in that sticky, glossy sauce. This step is so satisfying, watching it all come together.
05 - While all this saucy goodness is happening, get a large pot of salted water boiling for your pasta. Cook the pasta according to package directions until al dente – that's crucial! You want it to have a little chew, not mush. I always set a timer, but I also taste a piece about a minute before it's supposed to be done. There's nothing worse than overcooked pasta, honestly. Drain it well, but save about a cup of that starchy pasta water – it’s a lifesaver for loosening up the sauce!
06 - Add the drained pasta directly to the skillet with the chicken and sauce. Toss, toss, toss! If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. Garnish with fresh parsley, and maybe a little extra black pepper if you're feeling fancy. Serve immediately and watch everyone devour this Honey Pepper Chicken Pasta. It's truly a sight to behold after all that kitchen fun!

# Notes:

01 - Always salt your pasta water like the sea – it makes all the difference in the final flavor.
02 - Reheat gently on the stovetop; microwaving aggressively can separate the sauce, trust me!
03 - Chicken thighs are a great juicy substitute if you're out of breasts.
04 - Serve with a crisp side salad to balance the richness.

# Tools You'll Need:

01 - Large skillet
02 - large pot
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 20g
Total Carbohydrate: 60g
Protein: 35g

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