Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 12 oz (340g) your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons honey
- 2 teaspoons freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes (optional for extra spice)
- Salt to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese, optional for serving
Instructions
- Cook the pasta in boiling salted water until al dente according to package instructions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and freshly ground black pepper. Cook for 5-7 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
- In the same skillet, add remaining olive oil and minced garlic. Sauté for 30 seconds until fragrant. Stir in honey, red pepper flakes (if using), and additional black pepper. Cook for 1-2 minutes until slightly thickened.
- Add cooked pasta to the skillet with sauce. Toss to coat. Slice the cooked chicken and add to the pasta. Toss gently to combine. Garnish with chopped parsley and Parmesan if desired.
Notes
- Use freshly ground black pepper for a bold flavor.
- Adjust honey and pepper to taste.
- For a healthier option, substitute with whole wheat pasta or add vegetables like bell peppers or spinach.
- For creamier sauce, stir in heavy cream or Greek yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: No specific diet
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 340 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg