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Honey Pepper Chicken Pasta brings together the boldness of black pepper, the sweetness of honey, and the comfort of tender chicken for a pasta dish that feels special but comes together quickly. This is the meal I turn to on busy nights or when I want to impress company without fussing for hours in the kitchen.
My family devours this pasta every time it appears on the table. The honey-soy glaze is addictive and the colorful bell peppers make it pop on the plate.
Ingredients
- Boneless skinless chicken breasts: look for pieces that are firm and pink for juiciest results
- Fettuccine pasta or your favorite shape: fresh pasta cooks faster and clings to the sauce beautifully
- Fresh garlic: minced garlic releases the most aroma choose firm plump cloves
- Pure honey: gives the dish its unique flavor real honey brings floral notes that stand out
- Low sodium soy sauce: reduces saltiness while adding umami flavor opt for a brand with a rich dark color
- Red bell pepper: for sweetness and vibrant color aim for peppers with glossy skin
- Olive oil: helps brown the chicken and carries flavor use extra virgin for best taste
- Freshly ground black pepper: draws out the spicy element crack it fresh for bold aromatics
- Optional chili flakes: for those who want extra heat
- Green onions: as a garnish for fresh crunch pick bright firm stalks
Step-by-Step Instructions
- Cook the Pasta:
- Boil a large pot of salted water and cook your pasta until just al dente then drain well and set aside. If you are using fresh pasta this cooks up in just a few minutes. Do not overcook you want it with a little bite.
- Brown the Chicken:
- Cut the boneless chicken breasts into bite sized strips and pat dry with paper towels. Season lightly with salt and cracked black pepper. Heat olive oil in a large skillet over medium high until shimmering. Add the chicken pieces in an even layer and let them sear undisturbed for 3 minutes. Turn and brown the other side for another 3 to 4 minutes until cooked through and golden on both sides. Remove chicken to a plate and keep warm.
- Sauté Aromatics and Peppers:
- Turn the heat down to medium. In the same skillet add more oil if needed. Toss in the minced garlic and sliced red bell pepper. Cook for about 2 minutes stirring often until the garlic is fragrant and peppers begin to soften. Do not let the garlic burn.
- Prepare the Sauce:
- Return the browned chicken to the skillet. Pour in the soy sauce and drizzle in the honey. Stir well to coat everything evenly. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly and becomes glossy. If you want some heat sprinkle in chili flakes now to your taste.
- Combine Pasta and Sauce:
- Add your cooked pasta to the skillet tossing to coat every strand with the sweet spicy sauce. Use tongs to mix thoroughly so the chicken and peppers are nicely distributed. Let everything heat together for one minute.
- Finish and Serve:
- Remove from heat and sprinkle with chopped green onions. Serve hot straight from the pan. I love to add an extra grind of pepper just before serving.
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The red bell pepper is my favorite here for both its crunch and color. My youngest always sneaks extra pieces from my plate. I still remember making this recipe the first time for friends and watching everyone reach for seconds with big smiles.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Warm gently in a skillet with a splash of water to loosen the sauce. The flavors deepen overnight so the next-day bowl is just as tempting.
Ingredient Substitutions
You can use chicken thighs for extra juiciness if preferred. Any long pasta shape such as spaghetti or linguine works in place of fettuccine. For a gluten free option try rice noodles and use tamari in place of soy sauce.
Serving Suggestions
Top with extra scallions or fresh cilantro for a herbal finish. A sprinkle of toasted sesame seeds adds a nutty crunch. Round out the meal with a simple side salad or steamed broccoli for color and balance.
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Cultural Notes
The combination of sweet honey and soy sauce is a nod to popular Asian American dishes that blend bold seasonings. Peppery heat paired with honey is found in both Chinese and Southern US cooking which makes this dish a tasty fusion.
FAQs About the Recipe
- → What makes the sauce sweet and spicy?
The sauce’s sweetness comes from pure honey, while freshly ground black pepper and optional chili flakes provide the spicy kick.
- → Can I use a different type of pasta?
Yes, while fettuccine is recommended, any pasta shape you like will work well with the honey pepper sauce.
- → How do I keep the chicken tender?
Sauté the chicken in olive oil over medium-high heat, and avoid overcooking for maximum juiciness and flavor.
- → Are there substitutions for soy sauce?
Low-sodium soy sauce is preferred, but tamari or coconut aminos can be used for a gluten-free alternative.
- → What other vegetables pair well with this dish?
Try adding snap peas, broccoli, or mushrooms for extra texture and flavor alongside the bell peppers.