Ingredients for Honey Pepper Chicken Pasta

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces: The protein star of this Honey Pepper Chicken Pasta. Provides lean, tender bites. Cut evenly for consistent cooking.
• 12 ounces penne pasta: The perfect base for soaking up the delicious sweet & spicy sauce. Its ridges hold flavor. Cook al dente for best texture.
• 2 tablespoons olive oil: Essential for sautéing chicken and aromatics. Adds subtle richness and prevents sticking. Use extra virgin for best flavor.
• ½ cup yellow onion, diced: Builds a foundational layer of aromatic sweetness. Crucial for depth of flavor. Dice finely for even distribution.
• 3 cloves garlic, minced: Infuses the dish with pungent, savory warmth. An indispensable aromatic for any savory meal. Mince fresh for maximum impact.
• 1 red bell pepper, cored and diced: Adds vibrant color, sweetness, and crisp texture. Brightens the dish visually and flavor-wise. Sauté until just tender-crisp.
• ¼ cup honey: The key ingredient for the irresistible sweet component of the sauce. Balances pepper and spice with natural sweetness. Use good quality honey.
• ¼ cup low-sodium soy sauce: Provides a deep umami, salty base for the sauce. Essential for savory depth. Opt for low-sodium to control saltiness.
• 2 tablespoons apple cider vinegar: Introduces bright, tangy acidity to cut through richness. Elevates the sauce, preventing flatness. White vinegar can be substituted.
• ½ cup chicken broth: Forms the liquid base of our flavorful sauce. Adds savory depth, ensuring smooth consistency. Low-sodium broth is always a good choice.
• 1 tablespoon cornstarch: Creates a slurry to thicken the sweet & spicy sauce. Gives the sauce a glossy, clingy texture. Mix with cold water first.
• 1 teaspoon freshly ground black pepper: The defining “pepper” in this Honey Pepper Chicken Pasta. Delivers pungent heat and aromatic complexity. Grind fresh.
• ½ teaspoon red pepper flakes (or more, to taste): Provides a customizable kick of heat to the sweet & spicy profile. Essential for the signature spicy element. Adjust to your taste.
• ½ teaspoon salt (or to taste): Enhances and balances all flavors in the dish. A fundamental seasoning for bringing ingredients to life. Taste and adjust.
• ¼ cup fresh parsley, chopped: Adds a vibrant burst of freshness and color as a garnish. Brightens the final presentation and taste. Chop before serving.
• 1 tablespoon toasted sesame seeds: Provides a delightful nutty crunch and visual appeal. Elevates the texture. Toast lightly for maximum flavor.

How to Make Honey Pepper Chicken Pasta

Prep Ingredients:

Cut chicken into 1-inch pieces, dice yellow onion and red bell pepper, and mince garlic. Meanwhile, bring a large pot of salted water to a rolling boil for the penne pasta, ensuring it’s ready for cooking.

Make Sauce:

In a medium bowl, whisk together the honey, low-sodium soy sauce, apple cider vinegar, chicken broth, and cornstarch until thoroughly combined. This forms the sweet and spicy foundation for your irresistible Honey Pepper Chicken Pasta sauce.

Cook Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until they are beautifully browned and cooked through. Season generously with salt, pepper, and red pepper flakes.

Sauté Veggies:

Remove chicken from the skillet and set aside. Add the diced onion and red bell pepper to the same skillet, cooking for 3-5 minutes until softened. Stir in the minced garlic for the final minute until fragrant, being careful not to burn it.

Thicken Sauce:

Pour the prepared sweet & spicy sauce mixture into the skillet with the sautéed vegetables. Bring the sauce to a gentle simmer, stirring constantly, until it visibly thickens to a glossy consistency. This creates the perfect coating.

Combine Pasta:

Add the cooked penne pasta (drain if not already) and the browned chicken back into the skillet with the thickened sauce and vegetables. Toss everything together until all ingredients are evenly coated in the delicious Honey Pepper Chicken Pasta sauce.

Garnish & Serve:

Transfer the finished Honey Pepper Chicken Pasta to individual serving bowls. Garnish generously with fresh chopped parsley and a sprinkle of toasted sesame seeds. Serve immediately and enjoy your comforting, sweet & spicy dream meal!

How to Store Honey Pepper Chicken Pasta

To keep your Honey Pepper Chicken Pasta at its best, store any leftovers promptly. Transfer the cooled pasta to an airtight container and refrigerate within two hours of cooking. It will stay fresh for 3-4 days. Don’t leave it out too long, or it won’t be safe to eat – trust me, food safety is crucial! Discard if it smells off or looks slimy.

You can prep the sauce and cook the chicken a day in advance. Store them separately in the fridge. Cook the pasta and combine everything just before serving to maintain the best texture and flavor.

For reheating, add a splash of broth or water to prevent dryness and stir gently.

What to Serve with Honey Pepper Chicken Pasta

Serve your Irresistible Honey Pepper Chicken Pasta warm, straight from the pan, for ultimate comfort. For a beautiful presentation, garnish each plate with extra fresh parsley and toasted sesame seeds. This dish is perfect to pair with a light, crisp green salad or some steamed asparagus to complement its rich flavors. Enjoy it with a chilled glass of lemonade or a dry white wine.

I personally love to serve this pasta family-style, straight from a large bowl. It truly encourages everyone to dig in and enjoy the comforting, sweet and spicy flavors together. It’s perfect for a cozy, relaxed meal.

Frequently Asked Questions

→ How long can I store leftover Honey Pepper Chicken Pasta safely in the refrigerator?

You can safely store leftover Honey Pepper Chicken Pasta in an airtight container in the refrigerator for 3-4 days. Always cool it completely before storing and don’t leave it out for more than two hours to ensure food safety.

→ Can I make components of this Irresistible Honey Pepper Chicken Pasta ahead of time?

Yes, you can prep the sauce and cook the chicken a day in advance. Store them separately in the fridge. Cook the pasta and combine everything just before serving to maintain the best texture and flavor.

→ Can I substitute chicken thighs for breasts in this Honey Pepper Chicken Pasta recipe?

Absolutely! Chicken thighs are a great substitute for breasts and will add even more flavor and moisture. Just ensure they are cut into 1-inch pieces and cooked through, which might take a minute or two longer.

→ How do I prevent the garlic from burning when making the sauce for this pasta?

To prevent burnt garlic, add it to the skillet only for the final minute of sautéing the vegetables. Garlic cooks very quickly, and a quick fragrant sizzle is all you need before adding the sauce.

→ Can I make this Honey Pepper Chicken Pasta recipe suitable for a gluten-free diet?

Yes, easily! Simply use a certified gluten-free penne pasta and ensure your soy sauce is gluten-free (tamari is a great option). The rest of the ingredients are naturally gluten-free.