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Honey Pepper Chicken Pasta

Honey pepper chicken pasta with a glossy golden sauce that clings to penne after a quick sear and simmer. Thin-sliced chicken and a honey-soy pepper sauce come together with reserved pasta water for a velvety coating.
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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 and pasta
  • 1.5 lb chicken breast Slice thin for fast searing.
  • 1 lb penne or rigatoni Cook until just al dente; reserve pasta water.
  • 4 garlic Minced.
  • 0.5 cup parmesan Grated.
  • 1 cup chicken broth For the honey pepper sauce base.
Honey pepper sauce
  • 0.5 cup honey For the glossy golden sauce.
  • 2 tbsp soy sauce Adds savory depth.
  • 2 tbsp butter For searing and sauce richness.
  • 1 tsp black pepper Generous amount is key.
  • 1 tsp red pepper flakes For gentle heat.
  • 1 tsp cornstarch To thicken the sauce.
  • 2 tbsp water To mix with cornstarch.
  • salt To taste.
  • fresh parsley For serving, chopped.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil, then cook penne or rigatoni until al dente (about 10–12 minutes). Reserve 1/2 cup pasta water and drain the pasta, setting it aside for tossing.
Sear the chicken
  1. Heat butter in a cast iron skillet over medium-high heat until melted and foamy. Season the sliced chicken breast with salt and generous black pepper, then sear 4–5 minutes per side until golden; remove from the pan and slice if needed.
Build the honey pepper sauce
  1. In the same skillet, sauté minced garlic over medium heat for 1 minute until fragrant. Add chicken broth, honey, soy sauce, black pepper, and red pepper flakes, stirring to combine.
Thicken the sauce
  1. Whisk cornstarch slurry (cornstarch mixed with 2 tablespoons water) into the sauce. Simmer until thickened, about 3–5 minutes, stirring so it turns glossy.
Toss and finish
  1. Add the drained pasta to the sauce, tossing and adding reserved pasta water as needed for a smooth coating. Return the chicken to the skillet and toss until heated through.
  2. Turn off the heat and finish by tossing in grated parmesan until melted and creamy. Top with fresh parsley and serve immediately.

Notes

Pro tip: keep the sauce at a gentle simmer when adding the cornstarch slurry so it thickens smoothly, then toss the pasta with a splash of reserved pasta water for that glossy cling. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of water. Freezing is not recommended for best texture. Dietary swap: use gluten-free pasta and tamari instead of soy sauce to make it gluten-free without changing the method.