Honey Pepper Chicken Pasta
This Honey Pepper Chicken Pasta combines savory chicken with a sweet and spicy honey sauce, tossed with pasta for a delightful and hearty dish. It is perfect for a weeknight dinner or a special occasion.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes adjust according to spice preference
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 cloves garlic minced
- ½ cup chicken broth
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente (about 10-12 minutes). Once cooked, drain the pasta in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, black pepper, and red pepper flakes. Cook for about 5-6 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- While the chicken is cooking, in a small bowl, whisk together the honey, soy sauce, minced garlic, chicken broth, and lime juice.
- Once the chicken is cooked, pour the honey mixture into the skillet and bring to a simmer. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
- Add the cooked fettuccine pasta to the skillet and toss everything gently together until the pasta is well coated with the honey pepper sauce and mixed with the chicken.
- Remove from heat, and if desired, garnish with fresh cilantro before serving.
Notes
You can adjust the sweetness and spiciness of the dish by varying the amount of honey and red pepper flakes.
Serve with a side of steamed vegetables or a green salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.