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To make Honey Pepper Chicken Pasta, gather these main ingredients: - 250g pasta (spaghetti or fettuccine) - 2 boneless, skinless chicken breasts - 3 tablespoons honey - 1 tablespoon soy sauce - 1 teaspoon black pepper - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 bell pepper (any color), thinly sliced - 1 cup cherry tomatoes, halved - Salt to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) These key items create a balance of sweet, savory, and spicy flavors. You can add some optional ingredients to enhance the taste: - Red pepper flakes for heat - Lemon juice for a hint of acidity - Spinach for extra greens - Zucchini noodles as a low-carb option These additions let you customize the dish to fit your taste. Each serving of Honey Pepper Chicken Pasta contains: - Calories: Approx. 450 - Protein: 28g - Carbohydrates: 50g - Fat: 15g - Fiber: 3g This meal is not only tasty but also packs a good protein punch, making it a great choice for dinner. {{ingredient_image_1}} Start with a pot of salted water. Bring it to a boil. Add 250g of pasta, like spaghetti or fettuccine. Cook the pasta as the package says, until it's al dente. This usually takes about 8 to 10 minutes. After cooking, save 1 cup of the pasta water. Drain the pasta and set it aside. While the pasta cooks, take 2 boneless, skinless chicken breasts. Season them well with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts. Cook them for about 6 to 7 minutes on each side. Look for a nice golden brown color. Make sure they are fully cooked. Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into strips. In the same skillet, add 3 minced garlic cloves and 1 sliced bell pepper. Sauté these for 2 to 3 minutes. You want the bell pepper to soften up. Next, add 3 tablespoons of honey and 1 tablespoon of soy sauce to the skillet. Mix everything well to coat the peppers. Now, toss in 1 cup of halved cherry tomatoes. Cook for another 2 minutes until the tomatoes start to soften. Finally, add the cooked pasta back to the skillet along with the reserved pasta water. Toss everything together to combine. You can adjust the taste with more salt and pepper if needed. To finish, add the sliced chicken on top and gently mix it in. To cook pasta just right, use a large pot. Fill it with water and add salt. Bring it to a boil. Add the pasta and stir. Cook until it is al dente, or firm to the bite. Check the package for timing. When done, save one cup of the pasta water before draining. This water helps to make the sauce creamy later. Seasoning makes a big difference. Use salt on the chicken and pasta. Black pepper adds a nice kick. Adding honey gives a sweet flavor. Soy sauce adds depth, while garlic gives a savory touch. Mix these well with the bell peppers and tomatoes for a full taste. Always taste as you go. Adjust the seasoning to your liking. To make this dish, you need a few tools. A large pot is for boiling pasta. A skillet or frying pan cooks the chicken and sauce. Use a wooden spoon or spatula for mixing. A sharp knife helps to slice the chicken. Don’t forget a cutting board for safe chopping. Having these tools will make cooking easier and more fun! Pro Tips Use Fresh Ingredients: Using fresh garlic, bell peppers, and basil will enhance the flavor profile of your dish, making it more vibrant and delicious. Adjust Heat Level: If you prefer a spicier dish, consider adding red pepper flakes or using a spicier variety of bell pepper to give your pasta an extra kick. Reserve Pasta Water: Always reserve some pasta water before draining. It’s starchy and can help thicken your sauce and make it cling better to the pasta. Let Chicken Rest: After cooking, allow the chicken to rest for a few minutes before slicing. This helps retain the juices, making the chicken more tender and flavorful. {{image_2}} You can switch up the pasta for this dish. Try using whole wheat or gluten-free pasta. These options offer different textures and flavors. You can also use penne or farfalle for a fun twist. Each type adds its own charm to the meal. Just remember to cook it according to the package instructions. If you want to change the protein, you have choices. Shrimp or scallops work well with the honey pepper sauce. You can also use turkey or pork if you prefer. For a heartier dish, add sliced sausage or bacon. Each substitute will bring a unique taste to your pasta. You can easily make this dish vegetarian. Replace chicken with tofu or tempeh for protein. Both options soak up the sauce well. You can also add more veggies like zucchini or mushrooms. This not only boosts flavor but also adds color to your plate. Use the same cooking method for the tofu or tempeh as you would for chicken. To store leftovers of your Honey Pepper Chicken Pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you plan to eat it later, try to separate the chicken from the pasta. This helps each part keep its flavor. When you reheat the pasta, use a skillet for best results. Heat it over low to medium heat. Add a splash of water to help steam it. Stir gently to avoid sticking. You can also heat it in the microwave. Cover it to keep moisture in. Heat for one minute, then check. If it needs more time, heat in short bursts. If you want to freeze your meal, pack it in a freezer-safe container. Make sure to leave some space at the top for expansion. It can last up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. Just remember, the texture may change a bit after freezing, but it will still be tasty! If you need a honey substitute, use maple syrup. Maple syrup adds sweetness and flavor. You can also try agave nectar. Both options work well in this dish. Yes, you can make Honey Pepper Chicken Pasta ahead of time. Cook the pasta and chicken, then combine them with the sauce. Store it in the fridge for up to three days. Absolutely! This recipe is great for meal prep. It keeps well in the fridge. Just portion it into containers for easy lunches or dinners. To add spice, increase the black pepper in the recipe. You can also add red pepper flakes for more heat. If you like bold flavors, try adding a diced jalapeño. In this article, we explored how to make Honey Pepper Chicken Pasta. We reviewed the main and optional ingredients, as well as the nutrition per serving. I detailed each cooking step, from pasta to sauce. You learned essential tips and tricks for perfect pasta. I shared variations, storage methods, and frequently asked questions. This dish is simple and full of flavor. Whether you're cooking for yourself or sharing with family, enjoy each bite!

Honey Pepper Chicken Pasta

A delicious pasta dish featuring tender chicken breasts, honey, and bell peppers, garnished with fresh basil.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 250 g pasta (spaghetti or fettuccine)
  • 2 pieces boneless, skinless chicken breasts
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 piece bell pepper (any color), thinly sliced
  • 1 cup cherry tomatoes, halved
  • None to taste salt
  • None for garnish fresh basil leaves
  • None optional grated Parmesan cheese

Instructions
 

  • In a pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
  • While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
  • In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • In the same skillet, add the minced garlic and sliced bell pepper. Sauté for 2-3 minutes until the peppers are softened.
  • Stir in the honey and soy sauce, mixing well to coat the peppers. Add the cherry tomatoes and cook for another 2 minutes until they start to soften.
  • Return the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to combine well. Adjust the seasoning with extra salt and pepper if needed.
  • Finally, add the sliced chicken on top of the pasta. Gently toss to incorporate the chicken into the dish.
  • Plate the pasta and chicken mixture, garnishing with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

Grated Parmesan cheese is optional for serving.
Keyword bell pepper, chicken, honey, pasta