Description
A delightful Honey Pepper Chicken paired with creamy garlic butter pasta, combining sweet and spicy glazed chicken with rich, cheesy fettuccine for a comforting and flavorful meal ready in just 35 minutes.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1/3 cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp freshly ground black pepper (or to taste)
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp olive oil
For the Pasta:
- 8 oz fettuccine or linguine
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley or basil (for garnish)
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the Honey Pepper Sauce: In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes (if using). Set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add chicken and cook for 5–7 minutes per side, or until golden brown and cooked through. Remove and set aside.
- Glaze the Chicken: In the same skillet, add the honey-pepper sauce. Simmer for 2–3 minutes until thickened slightly. Return chicken to the skillet, turning to coat in the glaze. Reduce heat to low.
- Make the Garlic Butter Sauce: In a separate pan or saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Toss Pasta with Sauce: Add cooked pasta to the garlic butter sauce. Toss to coat, adding a bit of reserved pasta water to loosen if needed.
- Serve: Slice the glazed chicken and serve it over the creamy garlic butter pasta. Garnish with fresh parsley or basil.
Notes
- Use chicken thighs for juicier meat or chicken breasts for leaner options.
- Reserve pasta water to adjust sauce consistency easily.
- Adjust black pepper and red pepper flakes to control spiciness.
- Fresh herbs like parsley or basil add a pop of color and fresh flavor.
- Can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Ensure chicken is cooked through by checking internal temperature reaches 165°F (74°C).
