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Honey Pepper Chicken Pasta

Honey pepper chicken pasta tossed with penne in a glossy, honey-garlic pan sauce and finished with parmesan. Thin-sliced, golden-seared chicken and a thickened cornstarch slurry create a clingy sauce that coats every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, sliced thin
Pasta
  • 1 lb penne or rigatoni Dry pasta; cook until al dente.
Aromatics & liquids
  • 4 garlic, minced
  • 1 cup chicken broth
  • 0.5 cup honey
  • 2 tbsp soy sauce
Seasonings & thickener
  • 2 tbsp butter
  • 1 tsp black pepper (generous — this is key) Use a generous amount for the signature pepper bite.
  • 1 tsp red pepper flakes
  • 1 tsp cornstarch
  • 2 tbsp water For the cornstarch slurry.
  • salt to taste
Finishing
  • 0.5 cup parmesan, grated
  • fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil, add penne or rigatoni, and cook until al dente. Reserve 1/2 cup of pasta water before draining.
Sear chicken
  1. Season the sliced chicken with salt and the generous black pepper, then sear in butter in a hot skillet. Cook 4-5 minutes per side until golden, then remove and slice.
Make honey pepper sauce
  1. In the same skillet, sauté the minced garlic for 1 minute until fragrant. Add chicken broth, honey, soy sauce, black pepper, and red pepper flakes.
Thicken sauce
  1. Whisk the cornstarch slurry (cornstarch + 2 tablespoons water) into the sauce. Simmer until thickened and glossy.
Toss and finish
  1. Add the cooked pasta to the sauce and toss with reserved pasta water as needed to coat. Return the sliced chicken and toss again until heated through.
Serve
  1. Turn off the heat, add grated parmesan, and toss until melted and evenly distributed. Top with fresh parsley and serve right away.

Notes

For the best clinging sauce, reserve the pasta water and add it a splash at a time while tossing; it helps the honey-pepper sauce emulsify. Store leftovers in the refrigerator up to 3 days. Freezing isn’t recommended because the sauce may separate when reheated. For a lower-sodium option, use low-sodium soy sauce and increase salt only if needed at the end.