Description
This Honey Pepper Chicken Pasta is addictively good – sweet, spicy, and creamy all at once. One bite and you’ll be making it on repeat!
Ingredients
Scale
- 8 oz (225g) fettuccine or pasta of choice
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 tbsp unsalted butter
- 3 cloves garlic, minced (about 1 tbsp)
- 1 small yellow onion, finely diced (about 1 cup)
- 1/4 cup (60ml) honey
- 2 tbsp freshly ground black pepper (adjust to taste)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/2 cup (50g) grated Parmesan cheese
- Salt to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Pat chicken dry, season with salt. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook chicken in batches until golden and cooked through (3-4 minutes per side). Remove to a plate.
- Add remaining oil and butter to the skillet. Sauté onions for 3-4 minutes until soft, then add garlic and cook for 30 seconds.
- Pour in chicken broth, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.
- Stir in honey and black pepper. Let bubble for 1 minute to combine flavors.
- Reduce heat to medium-low and slowly add heavy cream while stirring. Simmer gently for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Return chicken to the skillet with any accumulated juices.
- Add cooked pasta to the sauce and toss to coat thoroughly. Add reserved pasta water if needed to reach desired consistency.
- Serve immediately garnished with fresh parsley and additional Parmesan if desired.