Succulent Honey Pepper Chicken with Creamy Garlic Butter Pasta

This sticky-sweet honey pepper chicken with silky garlic butter pasta combines tangy, fiery, and rich flavors in one mouthwatering meal. The crunchy chicken chunks wrapped in a clingy honey pepper mixture perfectly match the decadent, buttery pasta, creating a dinner that seems fancy but comes together quickly enough for regular weekday meals.

I whipped up this combo when my spouse's parents showed up without warning at dinnertime. Using just what was in my cupboards, this dish was born and has now turned into our family's top-requested "fancy" dinner that even my fussiest child gobbles up completely.

Ingredients

• Chicken breast: slices up nicely and cooks fast while staying juicy when diced. Try to find thick, uniform pieces
• Flour: helps form that crispy outer layer. Swap in cornstarch if you want extra crunch
• Honey: gives our sauce its sweet backbone. Go for unfiltered types for deeper taste
• Kikkoman soy sauce: brings that needed savory depth. This specific brand really makes a difference
• Freshly ground black pepper: can't be skipped. The stuff from a shaker just won't give you the same punch
• Barilla pasta: stands up nicely to the thick sauce. This brand stays properly chewy
• Heavy cream: builds that smooth, rich sauce texture. Don't try using light options or it won't thicken right
• Fresh garlic: instead of the pre-minced type dramatically boosts both the pasta sauce and honey glaze

Step-by-Step Instructions

Cook the Pasta:

Fill a big pot with water, add plenty of salt and bring to a bubbling boil. Toss in your pasta and cook it one minute shorter than what the box says for that perfect bite. Save 1/4 cup of the cooking water before you drain it. This starchy liquid will make your sauce extra smooth.

Prepare the Chicken:

Slice your chicken into same-sized 1-inch chunks so they cook evenly. Sprinkle generously with salt, pepper and paprika on all sides. Roll each piece in flour and shake off the extra. This thin flour layer will help it get super crispy.

Fry the Chicken:

Warm oil in a big pan until it's hot but not smoking. Add chicken pieces with space between them. Cook about 3-4 minutes on each side until golden brown and the inside hits 165°F. Move to a paper towel-lined plate to keep them crunchy.

Create Honey Pepper Sauce:

Mix honey, soy sauce, fresh ground pepper, hot sauce and chopped garlic in a pan over medium heat. Let it bubble gently for 3-5 minutes until it gets a bit thicker and shiny. It should lightly coat a spoon but still pour off easily.

Toss Chicken in Sauce:

Put your crispy chicken back into the pan with the honey pepper mix. Flip them around gently until every piece is covered. The chicken should look shiny with sauce but still keep some crunch.

Make Creamy Garlic Sauce:

Melt butter in a wide pan over medium heat until the bubbling stops. Throw in chopped garlic and cook for about 30 seconds until you can smell it. Pour in your heavy cream and let it start to bubble softly. Lower the heat and stir in Parmesan until it's totally melted and the sauce gets thicker.

Combine Pasta and Sauce:

Drop your drained pasta right into the creamy sauce. Use tongs to keep turning it until every bit is covered. If the sauce looks too thick, add a little of that saved pasta water, one spoon at a time, until it's nice and silky.

Plate and Serve:

Spin some creamy pasta onto warm plates. Place the glazed honey pepper chicken on top. Sprinkle with fresh chopped parsley and a bit more freshly ground pepper.

Save Pin

What I love most about this dish is seeing the honey pepper sauce turn slightly caramelized around the edges of the chicken. It takes me back to the first time I cooked this when my little girl said it was tastier than her go-to restaurant food. She now asks for it every time her birthday rolls around.

Make Ahead Options

You can break this meal into parts that you can fix ahead of time for quick assembly later. Cut and season your chicken up to a day ahead and keep it in the fridge. The honey pepper mix also keeps well in a sealed container for about three days. When you're ready to eat, just warm up the sauce, cook the chicken, and mix it all together while your pasta boils. It's great for getting dinner done fast on hectic nights.

Perfect Pairings

Match this hearty dish with a basic green salad topped with lemony dressing. The tangy freshness cuts through the rich pasta wonderfully. For fancier dinners, serve it with oven-roasted asparagus or broccolini sprinkled with lemon zest. A cool glass of Pinot Grigio or mild Chardonnay goes great with the creamy garlic flavors while still working with the sweet honey coating.

Save Pin

Customization Ideas

This flexible dish works with many changes based on what's in your kitchen. Chicken thighs can replace chicken breast for more flavor. If you want seafood instead, try big shrimp or scallops, just cook them for less time. Vegetarians can enjoy this with crispy tofu chunks or roasted cauliflower pieces. The honey pepper sauce tastes amazing with all these options.

Common Recipe Questions

→ How can I make the chicken bites extra crispy?

Try cornstarch as your coating instead of flour and make sure your oil is really hot before you start cooking. This will give you that super crunchy texture everyone loves.

→ What kind of pasta works best for this dish?

Fettuccine and spaghetti are great choices, but honestly any long pasta you have in your pantry will work just fine.

→ Can I make the dish spicier?

Absolutely! Just put in more hot sauce or toss in some freshly ground black pepper to your honey sauce for that extra kick.

→ What can I use instead of heavy cream?

You can swap in half-and-half or whole milk if you need to, but just know your sauce won't be quite as rich and creamy.

→ How do I store leftovers?

Pop any extras in a sealed container and keep them in the fridge for up to 3 days. When you want to eat them, warm them up slowly on the stove or in your microwave with a little splash of cream to bring back the creaminess.