Tangy Honey Pepper Chicken Pasta: A Weeknight Comfort (Print Version)

Honey Pepper Chicken Pasta is a comforting, easy meal. Tender chicken, sweet-spicy sauce, and al dente pasta a truly satisfying dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Dairy-Free (optional)

# Ingredients:

→ Main Players

01 - 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 12 oz short pasta (like penne or rotini)
03 - 1 red or yellow bell pepper, thinly sliced
04 - 1 small yellow onion, diced

→ Aromatics & Spices

05 - 3 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1/2 tsp freshly ground black pepper (or more, to taste)
08 - 1/4 tsp red pepper flakes (optional, for extra heat)
09 - 2 tbsp olive oil or avocado oil

→ The Sweet & Spicy Sauce

10 - 1/4 cup honey
11 - 1/4 cup low-sodium soy sauce (or tamari)
12 - 1-2 tbsp hot sauce (like Sriracha), to taste
13 - 1/2 cup low-sodium chicken broth
14 - 1 tbsp cornstarch

→ Finishing Touches

15 - 2 scallions, sliced (for garnish)
16 - 1 tsp toasted sesame seeds (for garnish)

# Instructions:

01 - First things first, get your chicken ready. Cut those boneless, skinless chicken breasts into bite-sized pieces, about 1-inch chunks. I usually pat them dry with a paper towel; it helps them get a better sear, which means more flavor! Season them lightly with a pinch of salt and a good grind of black pepper. While you're doing this, heat a large skillet or wok over medium-high heat with a tablespoon of oil. When it's shimmering, add the chicken in a single layer. Don't crowd the pan, or it'll steam instead of sear! I always make this mistake when I'm impatient, and then I regret it. Cook for about 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside. You want those delicious browned bits in the pan for later, trust me!
02 - While the chicken is cooking, or right after you take it out, get a large pot of salted water boiling for your pasta. And I mean *salted* water – it should taste like the ocean, honestly. This is where the pasta gets its flavor. I always forget to salt the water enough, and then I'm adding salt to the finished dish, which isn't quite the same. Once it's at a rolling boil, add your short pasta of choice. Cook according to package directions until al dente. You want it to have a little bite, not be mushy. Reserve about a cup of the starchy pasta water before draining! That magical liquid is gold for your sauce later. Drain the rest of the pasta and set it aside. Don't rinse it! We want that starch to help the sauce cling.
03 - Using the same skillet you cooked the chicken in (don't clean it, those browned bits are flavor!), add another splash of oil if needed. Toss in your diced onion and sliced bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften and get a little color. Oh, the smell at this stage is just lovely – sweet onions and fresh peppers! Then, add the minced garlic and grated fresh ginger. Cook for another minute until fragrant. Be careful not to burn the garlic; that's a kitchen disaster I've had too many times, and it makes everything bitter. Just a quick sizzle is all you need!
04 - Now for the star of the show: the Honey Pepper Chicken Pasta sauce! In a small bowl, whisk together the honey, soy sauce, hot sauce, chicken broth, and cornstarch. Make sure that cornstarch is fully dissolved, no lumps allowed! Pour this glorious mixture into the skillet with your sautéed veggies. Bring it to a gentle simmer, stirring constantly, and watch as it magically thickens. It usually takes just a couple of minutes. You'll see it transform from a liquid to a glossy, beautiful sauce that coats the back of a spoon. Taste it here and adjust the spice level or sweetness if you like – this is your kitchen, your rules!
05 - Once your sauce is looking perfect, it's time to bring everything together. Return the cooked chicken to the skillet with the sauce and veggies. Add the drained pasta as well. Toss everything gently to ensure every piece of chicken and every strand of pasta is coated in that delicious, sticky sauce. If the sauce seems a little too thick, this is where that reserved pasta water comes in handy! Add it in, a tablespoon at a time, until it reaches your desired consistency. I usually add a few tablespoons because I like a really saucy pasta. This is where the kitchen chaos sometimes ensues, with sauce splashing, but it's all part of the fun, right?
06 - Finally, it's time to serve up your Honey Pepper Chicken Pasta! Divide the pasta among bowls. Now for the finishing touches – these really elevate the dish, honestly. Garnish generously with fresh sliced scallions and a sprinkle of toasted sesame seeds. The fresh crunch of the scallions and the nutty aroma of the sesame seeds just complete the whole experience. Take a moment to appreciate the beautiful colors and the incredible aroma. It should look vibrant, smell sweet and savory, and taste absolutely divine. Enjoy your creation; you totally earned it!

# Notes:

01 - Always reserve at least a cup of pasta water; it's a lifesaver for adjusting sauce consistency.
02 - For easy meal prep, chop your veggies ahead of time and store them in an airtight container.
03 - If you're out of chicken, firm tofu or shrimp make surprisingly good substitutes, just adjust cooking times.
04 - Serve with a squeeze of fresh lime juice right before eating for a bright, zesty kick that really makes the flavors pop!

# Equipment Needed:

01 - Large skillet or wok
02 - large pot
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 550
Total Fat: 18g
Total Carbohydrate: 65g
Protein: 35g

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