easy honey pepper chicken pasta (Printer-Friendly Version)
Tangy honey and pepper shine in this vibrant chicken pasta perfect for weeknight comfort or impressing guests.
# What You'll Need:
→ Main Ingredients
01 -
1 pound boneless skinless chicken breasts, diced
02 -
12 ounces fettuccine pasta
→ Sauce and Seasonings
03 -
3 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
1 medium red bell pepper, thinly sliced
06 -
3 tablespoons pure honey
07 -
3 tablespoons low-sodium soy sauce
08 -
1 teaspoon freshly ground black pepper
09 -
1/2 teaspoon chili flakes, optional
→ Garnish
10 -
2 green onions, chopped
# Steps to Follow:
01 -
Arrange all ingredients and necessary cooking tools on the work surface for seamless preparation.
02 -
Bring a large pot of salted water to a rolling boil. Add fettuccine and cook until al dente as per package instructions, about 9-11 minutes. Drain and set aside.
03 -
In a large skillet, heat olive oil over medium-high heat. Add diced chicken breasts, season with salt and black pepper, and cook for 6-8 minutes until golden and cooked through.
04 -
Add minced garlic and sliced red bell pepper to the skillet. Cook, stirring constantly, for 1-2 minutes until fragrant and slightly softened.
05 -
Pour honey and soy sauce into the skillet. Stir well, allowing the sauce to bubble and thicken slightly while continually mixing for 2-3 minutes.
06 -
Add cooked pasta to the skillet along with chili flakes if desired. Toss thoroughly to coat pasta and chicken in the sauce, cooking for an additional 2 minutes.
07 -
Transfer to serving plates and sprinkle with chopped green onions. Serve hot and enjoy immediately.
# Additional Tips:
01 -
Sear chicken at high heat for a flavorful crust and avoid overcooking to keep it juicy.
02 -
Generously season pasta water to enhance overall dish flavor.
03 -
Leftovers can be stored refrigerated in an airtight container for up to three days.