Easy Honey Pepper Chicken Pasta (Printer-Friendly)
Juicy chicken, honey pepper sauce, and pasta combine for a sweet-spicy dish packed with bold flavors and comfort.
# List of Ingredients:
→ Main
01 -
1 pound boneless, skinless chicken breasts, diced
02 -
12 ounces fettuccine pasta
03 -
2 tablespoons olive oil
04 -
2 cloves fresh garlic, minced
05 -
1 medium red bell pepper, thinly sliced
06 -
1/4 cup pure honey
07 -
1/3 cup low-sodium soy sauce
08 -
1 teaspoon freshly ground black pepper
09 -
1/2 teaspoon chili flakes (optional)
10 -
2 green onions, chopped, for garnish
11 -
Kosher salt, to taste
# Preparation Steps:
01 -
Assemble all ingredients and necessary equipment before starting for optimal workflow.
02 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
03 -
Heat olive oil in a large skillet over medium-high heat. Season diced chicken breasts with kosher salt and black pepper, then sauté until chicken is golden brown and fully cooked, about 6-8 minutes.
04 -
In the same skillet, add minced garlic and sliced red bell pepper; cook for 1-2 minutes until fragrant and peppers start to soften. Stir in honey and soy sauce, bringing to a gentle simmer. Allow sauce to thicken slightly while stirring, about 2 minutes.
05 -
Add cooked fettuccine and chili flakes (if using) to skillet. Toss well to coat all components in sauce, allowing flavors to meld for 2 minutes.
06 -
Transfer pasta to plates and garnish with chopped green onions. Serve immediately while hot.
# Additional Suggestions:
01 -
For maximum flavor, generously season the pasta water and avoid overcooking the chicken to retain juiciness.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently with a splash of water or chicken broth.
03 -
Whole wheat pasta or additional seasonal vegetables can be substituted for added nutrition.