There’s something undeniably special about the way pasta transforms into comfort when mixed with cream, spice, and a hint of sweetness. Easy Honey Pepper Chicken Pasta is one of those dishes that feels like a warm embrace at the end of a long day. It’s not just a meal—it’s a moment.
Growing up, my family always leaned on pasta dishes for weeknight dinners. But this one? This was saved for when something a little more indulgent was needed—like after a rainy school day or when a loved one was visiting. My mom had her own version of this dish, swirling honey through a bubbling skillet of chicken, the smell so rich and peppery it made you impatient for the first bite.
This dish beautifully marries the comforting richness of creamy pasta with a surprising sweet heat. The honey-glazed chicken turns golden in the pan, with just the right amount of char on the edges, while the black pepper adds a bold, cozy kick. When paired with creamy Parmesan and al dente pasta, it creates layers of texture and flavor in every bite.
It’s the kind of recipe that becomes a tradition—reliable, flexible, and always satisfying. Whether you’re new to cooking or a seasoned home chef, this one will find a permanent place in your kitchen.
Why You’ll Love This Recipe
- Sweet and savory harmony: The honey softens the heat from the pepper for a perfectly balanced flavor.
- Quick enough for weeknights: It comes together in about 30 minutes.
- Restaurant-style at home: Creamy, flavorful, and beautifully plated.
- Kid and adult approved: Just enough kick to be exciting, but not overwhelming.
- Customizable: You can easily adapt this dish to fit your tastes or pantry staples.
Easy Honey Pepper Chicken Pasta
Description
There’s something undeniably special about the way pasta transforms into comfort when mixed with cream, spice, and a hint of sweetness. Easy Honey Pepper Chicken Pasta is one of those dishes that feels like a warm embrace at the end of a long day. It’s not just a meal—it’s a moment.
Growing up, my family always leaned on pasta dishes for weeknight dinners. But this one? This was saved for when something a little more indulgent was needed—like after a rainy school day or when a loved one was visiting. My mom had her own version of this dish, swirling honey through a bubbling skillet of chicken, the smell so rich and peppery it made you impatient for the first bite.
This dish beautifully marries the comforting richness of creamy pasta with a surprising sweet heat. The honey-glazed chicken turns golden in the pan, with just the right amount of char on the edges, while the black pepper adds a bold, cozy kick. When paired with creamy Parmesan and al dente pasta, it creates layers of texture and flavor in every bite.
It’s the kind of recipe that becomes a tradition—reliable, flexible, and always satisfying. Whether you’re new to cooking or a seasoned home chef, this one will find a permanent place in your kitchen.
Ingredients
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2 large boneless, skinless chicken breasts
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2 tbsp olive oil
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Salt and pepper, to taste
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2 tbsp honey
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1 tbsp coarse black pepper (adjust to taste)
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12 oz penne pasta (or other short pasta)
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1 cup heavy cream
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½ cup freshly grated Parmesan cheese
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1 tbsp garlic, finely minced
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1 tbsp butter
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1 tbsp fresh parsley, chopped (optional, for garnish)
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Red pepper flakes (optional, for extra heat)
Instructions
1. Cook the pasta perfectly:
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Before draining, reserve about ½ cup of the pasta water in case you need to loosen the sauce later. Set pasta aside.
2. Prepare the chicken:
Pat the chicken breasts dry and season both sides with salt and a generous amount of black pepper. In a large skillet, heat olive oil over medium-high heat until shimmering. Carefully place the chicken in the pan. Let it sear undisturbed for about 6-7 minutes, then flip and cook the other side until golden and cooked through. Transfer to a plate to rest. This rest time locks in the juices.
3. Create the honey pepper glaze:
Lower the heat to medium. In the same pan with all those tasty browned bits from the chicken, add the honey and a bit more black pepper. Stir constantly as the honey bubbles and darkens slightly—this takes about 2 minutes. Return the chicken to the pan and toss to coat in the sticky, peppery glaze. Slice the chicken into strips once cooled slightly.
4. Build the creamy Parmesan sauce:
In a second skillet or cleaned-out pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant—about 1 minute. Slowly pour in the cream, stirring often to prevent scorching. Let it simmer for 3–4 minutes, then add the grated Parmesan. Stir until completely smooth. This sauce is luscious, with a silky texture and subtle tang from the cheese.
5. Toss and serve:
Add the cooked pasta to the cream sauce and gently fold until fully coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve the pasta in shallow bowls and top with sliced honey pepper chicken. Garnish with fresh parsley and a pinch of red pepper flakes for extra zing, if you like.
Notes
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Penne pasta holds the sauce beautifully, but you can try rigatoni, fusilli, or fettuccine.
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For a dairy-free version, substitute with coconut cream and nutritional yeast.
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Use chicken thighs for a juicier bite if desired.
INGREDIENTS YOU’LL NEED:
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp honey
- 1 tbsp coarse black pepper (adjust to taste)
- 12 oz penne pasta (or other short pasta)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tbsp garlic, finely minced
- 1 tbsp butter
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Red pepper flakes (optional, for extra heat)
How to Make Easy Honey Pepper Chicken Pasta
Step-by-Step Instructions:
1. Cook the pasta perfectly:
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Before draining, reserve about ½ cup of the pasta water in case you need to loosen the sauce later. Set pasta aside.
2. Prepare the chicken:
Pat the chicken breasts dry and season both sides with salt and a generous amount of black pepper. In a large skillet, heat olive oil over medium-high heat until shimmering. Carefully place the chicken in the pan. Let it sear undisturbed for about 6-7 minutes, then flip and cook the other side until golden and cooked through. Transfer to a plate to rest. This rest time locks in the juices.
3. Create the honey pepper glaze:
Lower the heat to medium. In the same pan with all those tasty browned bits from the chicken, add the honey and a bit more black pepper. Stir constantly as the honey bubbles and darkens slightly—this takes about 2 minutes. Return the chicken to the pan and toss to coat in the sticky, peppery glaze. Slice the chicken into strips once cooled slightly.
4. Build the creamy Parmesan sauce:
In a second skillet or cleaned-out pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant—about 1 minute. Slowly pour in the cream, stirring often to prevent scorching. Let it simmer for 3–4 minutes, then add the grated Parmesan. Stir until completely smooth. This sauce is luscious, with a silky texture and subtle tang from the cheese.
5. Toss and serve:
Add the cooked pasta to the cream sauce and gently fold until fully coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve the pasta in shallow bowls and top with sliced honey pepper chicken. Garnish with fresh parsley and a pinch of red pepper flakes for extra zing, if you like.
Helpful Tips
- Use freshly grated cheese for a smoother sauce—pre-shredded varieties can be grainy.
- Don’t skip resting the chicken—this ensures juicy, tender bites.
- Adjust the honey and pepper to suit your family’s taste preferences.
- For added texture, top with toasted breadcrumbs or crushed nuts.
- Make it a meal by adding roasted broccoli or steamed green beans on the side.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Non-Vegetarian
Notes
- Penne pasta holds the sauce beautifully, but you can try rigatoni, fusilli, or fettuccine.
- For a dairy-free version, substitute with coconut cream and nutritional yeast.
- Use chicken thighs for a juicier bite if desired.
Nutritional Information
Per serving (approximate):
- Calories: 720
- Protein: 42 g
- Carbs: 58 g
- Fat: 38 g
- Fiber: 3 g
- Sugar: 11 g
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs stay extra moist and flavorful.
Is this dish spicy?
Not overly. The black pepper gives warmth but not overwhelming heat. For spicier results, add red pepper flakes.
Can I make it ahead of time?
You can cook the components ahead, refrigerate separately, then reheat and combine.
How long does it last in the fridge?
Store in an airtight container for up to 3 days.
Storage Instructions
- Refrigerate: Store leftovers in a tightly sealed container for 2–3 days.
- Reheat: Warm in a skillet over medium-low heat, stirring in a splash of cream or milk to loosen the sauce.
- Freezing: Not recommended, as the cream sauce can separate upon thawing.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- One-Pan Balsamic Chicken with Roasted Vegetables, Lamb, and Sausage
- Sweet and Spicy Garlic Steak Pasta
- One-Pot Smoky Honey BBQ Steak Pasta
- Creamy High Protein Pasta Salad
Conclusion
Easy Honey Pepper Chicken Pasta is more than just a recipe—it’s a cozy ritual in a bowl. Whether you’re looking for a quick weeknight winner or a creamy comfort to share with guests, this dish rises to the occasion. With its sweet-and-spicy chicken, luscious Parmesan sauce, and pasta that wraps it all together, you’re just one skillet away from a new family favorite.
