Honey Pepper Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 package (12 oz) penne or similar pasta
02 -
2 big chicken breasts, no bones or skin
03 -
A couple tablespoons of olive oil
04 -
Salt and pepper as you like
→ For the Sauce
05 -
1 tablespoon of butter
06 -
Garlic, minced—a good tablespoon
07 -
Roughly 2 tablespoons of honey
08 -
About a cup of heavy cream
09 -
Half a cup of Parmesan cheese, shredded
10 -
Black pepper – start with a tablespoon, then tweak to taste
→ For Garnish
11 -
A sprinkle of fresh parsley (totally optional)
# Instructions:
01 -
Cook the penne in salted boiling water. Stop when it's just tender enough—check the package for timing. Save about a cup of the cooking water before draining.
02 -
Sprinkle salt and pepper on chicken evenly. Heat olive oil in a pan, then cook chicken on medium-high for about 6 or 7 minutes a side, until done (aim for 165°F). Let rest, then slice.
03 -
Use the same pan. Melt your butter, toss in the garlic, and cook it for a couple of minutes till the kitchen smells amazing.
04 -
Pour in honey and a good shake of black pepper. Stir and watch it bubble for a few minutes until it thickens slightly. Then add cream and simmer another few minutes to get it creamy.
05 -
Toss the cooked pasta in the sauce right in the pan. Stir in Parmesan to melt. Throw in the sliced chicken and give it all one last mix.
06 -
Top with parsley if you're using it, and plate it hot.
# Notes:
01 -
If the sauce feels heavy, add some of that pasta water you set aside.
02 -
Feel free to dial back or add more black pepper to fit your vibe.
03 -
Any pasta shape you've got will work here!