Honey Pepper Chicken with Creamy Garlic Butter Pasta – The Sweet & Savory Combo You Didn’t Know You Needed!
This dish feels like something you’d get at a fancy bistro — sweet glazed chicken with a kick of black pepper, paired with creamy, garlicky butter pasta that melts in your mouth. It’s indulgent, comforting, and surprisingly simple to make at home!
Ingredients
For the Honey Pepper Chicken
- 2 large chicken breasts, sliced into strips
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper (fresh cracked for best flavor)
- 1/4 teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- Salt to taste
For the Creamy Garlic Butter Pasta
- 8 oz fettuccine or spaghetti
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Cook the Pasta:
Boil pasta according to package directions. Reserve 1/2 cup pasta water before draining. - Make the Chicken:
In a bowl, mix honey, soy sauce, black pepper, and chili flakes.
Heat oil in a skillet over medium heat. Add chicken, season with a little salt, and cook until golden brown and fully cooked.
Pour in the honey-pepper glaze and let it simmer for 2–3 minutes until thickened and sticky. Set aside. - Creamy Garlic Butter Sauce:
In the same pan, melt butter. Add garlic and sauté for about 1 minute until fragrant (don’t burn it).
Pour in cream, reduce heat, and stir until warmed through. Add Parmesan cheese and stir until melted into a smooth sauce.
Season with salt and pepper. Add cooked pasta and a splash of pasta water to loosen the sauce if needed. - Assemble:
Plate the creamy pasta and top it with the honey pepper chicken. Sprinkle with parsley or more cracked black pepper.
Quick Recipe Recap
| Honey Pepper Chicken with Creamy Garlic Butter Pasta | |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Servings | 3–4 |
Nutrition (Per Serving)
| Calories | 610 kcal |
| Protein | 36 g |
| Carbs | 45 g |
| Fat | 30 g |
| Fiber | 2 g |
FAQs
Q: Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and taste even better glazed.
Q: Is there a non-dairy version?
Use coconut cream and a plant-based butter — just note the flavor will change slightly.
Q: Can I add veggies?
Definitely! Try tossing in spinach, broccoli, or even sun-dried tomatoes for extra depth.
Q: What pasta type works best?
Fettuccine or linguine holds the sauce well, but any pasta you have will do.
