Go Back
- 8 oz spaghetti or linguine - 1 lb boneless, skinless chicken breasts - 1/4 cup honey - 2 tablespoons soy sauce - Red pepper flakes - Fresh ginger and garlic - Bell peppers and snap peas or green beans - Salt and pepper to taste - Fresh cilantro or parsley For this dish, the main ingredients create a great base. The honey adds sweetness while the soy sauce brings in salty notes. You can choose spaghetti or linguine based on what you like. The optional ingredients give you a chance to spice things up. If you want heat, add red pepper flakes. Fresh ginger and garlic will add depth to the flavor. Bell peppers and snap peas or green beans add color and crunch. For seasoning, salt and pepper bring out all the flavors. Fresh cilantro or parsley will make your dish look fancy and fresh. These simple ingredients work together to make a tasty meal that is quick and easy to prepare. To cook the pasta, fill a large pot with salted water. Bring the water to a rolling boil. Once boiling, add 8 oz of spaghetti or linguine. Cook according to the package instructions until al dente, usually about 8 to 10 minutes. After cooking, drain the pasta but make sure to reserve 1/2 cup of the starchy pasta water. This water helps create a nice sauce later. For the chicken marinade, mix together 1/4 cup of honey, 2 tablespoons of soy sauce, 1 tablespoon of minced fresh ginger, and 2 minced garlic cloves. Add 1/2 teaspoon of red pepper flakes for heat. Whisk this mixture well. Next, add 1 lb of chicken strips, ensuring they are fully coated in the marinade. Let the chicken marinate for at least 15 minutes. This step is key to infusing flavor. To cook the chicken, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the marinated chicken strips. Discard any leftover marinade. Sear the chicken for about 5 to 7 minutes. Look for a golden-brown surface and ensure the chicken is cooked through. This keeps it juicy and delicious. In the same skillet, add 1 cup of sliced bell peppers and 1 cup of trimmed snap peas or green beans. Sauté these for about 3 to 4 minutes. Stir them often to ensure they cook evenly. You want them tender yet still vibrant and slightly crisp. This adds great texture to your dish. Now it’s time to combine everything. Return the cooked pasta to the skillet with the sautéed vegetables. Add the seared chicken back too. Pour in a small amount of the reserved pasta water. Toss everything gently to combine. The pasta water helps create a light, glossy sauce that coats the pasta, chicken, and vegetables nicely. Before serving, taste the pasta mixture. You may want to add more salt, pepper, or even a drizzle of honey for sweetness. Stir to mix in any changes. For a lovely presentation, plate the pasta in shallow bowls. Top with chopped cilantro or parsley for a fresh touch. You can also add some extra bell pepper slices on top for color. A lime wedge on the side adds a nice zesty touch. - Marination Timing: Marinate your chicken for at least 15 minutes. If you have more time, go for 30 minutes. This gives the chicken a deeper flavor. You can also use yogurt or buttermilk as a marinade for a tender bite. - Adjusting Spice Level: Red pepper flakes add heat. Start with 1/2 teaspoon and taste. If you want more heat, add more flakes slowly. You can also use fresh chopped chili for a different kick. - Best Practices for Searing Chicken: Use medium-high heat for a good sear. Make sure the oil is hot before adding the chicken. This helps get that nice golden color. Don't overcrowd the pan; cook in batches if needed. - Techniques for Sautéing Vegetables: Keep the vegetables moving in the pan. Stir them every minute for even cooking. You want them tender but still bright and crisp. Add a splash of water to create steam if they cook too fast. - Adding Citrus for Brightness: A squeeze of lemon or lime juice adds freshness. Try adding it right before serving for a zesty finish. - Recommended Herb Substitutions: If you don’t have cilantro, use parsley or basil. Both add a nice touch to the dish. Fresh herbs elevate the look and taste of your meal. {{image_4}} You might want to switch things up with your protein. Shrimp is a great choice. It cooks fast and adds a nice flavor. Just sauté shrimp for about 3-4 minutes until they turn pink. Tofu is another excellent option. It’s perfect for a vegetarian meal. Cut it into cubes and sauté it until golden brown. You can also load up on extra veggies like broccoli, carrots, or zucchini for a colorful vegetarian dish. If you want a healthier take, consider using whole wheat pasta. It adds fiber and has a nutty taste. Gluten-free pasta works too, perfect for those with dietary needs. Or try different noodles like penne or farfalle for a fun texture. Each type brings its own flavor and feel to the dish. You can easily change the sauce to fit your taste. Instead of honey, try maple syrup for a different sweet note. Agave works too, and it has a lower glycemic index. For soy sauce, use low-sodium if you want less salt. Tamari is another option that’s gluten-free. These small tweaks can make a big difference in flavor. To keep your honey pepper chicken pasta fresh, refrigerate it as soon as it cools. Use an airtight container to prevent air from drying it out. Glass containers are great for easy reheating. They don’t stain, and you can see what’s inside. Plastic containers are also fine, but make sure they seal tightly. When you want to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, add a splash of water to keep it moist. Cover it with a damp paper towel to lock in steam. If using a skillet, heat on low and stir often. This helps the pasta stay tender. Can you freeze honey pepper chicken pasta? Yes, you can! Just make sure it cools completely before you freeze it. Store it in a freezer-safe container. It can last up to three months in the freezer. Honey pepper chicken pasta lasts about three to four days in the fridge. Always check for signs of spoilage. If it smells off or looks discolored, it's best to toss it out. If you see mold, do not eat it. Keeping your food safe is key to enjoying it! Yes, you can make honey pepper chicken pasta ahead of time. To prep, cook the pasta and chicken as directed. Let them cool before storing in an airtight container. Keep the pasta and chicken separate to prevent sogginess. You can store them in the fridge for up to three days. When ready to eat, reheat in a pan with a splash of water for a fresh taste. To spice up your honey pepper chicken pasta, add more red pepper flakes. You can also try using hot sauce or chili paste. For a fresh kick, toss in some sliced jalapeños or fresh chili peppers. Start with a little and taste as you go. This way, you can find the right heat level for your taste. Yes, this recipe is great for meal prep. Portion the pasta and chicken into individual containers. You can add vegetables, too, for a complete meal. Store these in the fridge for easy grab-and-go lunches. Just remember to add a little sauce or broth when reheating to keep it moist and tasty. Absolutely! You can use any pasta you like. Spaghetti and linguine work well, but penne or fusilli can be fun, too. Just make sure to cook the pasta according to the package instructions. The sauce will stick nicely to any pasta shape, so choose your favorite! For sides, consider a simple green salad. A light vinaigrette works great. You can also serve garlic bread or a side of roasted vegetables. For a refreshing touch, try cucumber salad or a fruit salad. These sides balance the dish and add more flavors to your meal. This blog post covered a tasty honey pepper chicken pasta recipe. We explored key ingredients, cooking steps, and tips to enhance flavors. You can swap chicken with shrimp or tofu and use different pasta. Storing and reheating are simple, ensuring tasty leftovers. In the end, this recipe is adaptable, so have fun trying new variations. Happy cooking!

Honey Pepper Chicken Pasta

Indulge in a flavorful twist with this delicious honey pepper chicken pasta! This easy recipe combines tender chicken, vibrant vegetables, and a sweet-spicy honey sauce that will have everyone asking for seconds. Perfect for a weeknight dinner, it's ready in just 40 minutes! Ready to tantalize your taste buds? Click through to explore the full recipe and elevate your dinner routine with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

8 oz spaghetti or linguine

1 lb boneless, skinless chicken breasts, cut into strips

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust based on spice preference)

2 tablespoons olive oil

Salt and pepper to taste

1 cup bell peppers (varied colors), sliced into thin strips

1 cup snap peas or green beans, trimmed and ready to cook

1/4 cup fresh cilantro or parsley, finely chopped (for garnish)

Instructions
 

Cook the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Once boiling, add the spaghetti or linguine and cook according to the package instructions until al dente (usually around 8-10 minutes). After cooking, drain the pasta but reserve 1/2 cup of the starchy pasta water for later use. Set the pasta aside.

    Prepare the Chicken Marinade: In a mixing bowl, combine honey, soy sauce, minced ginger, minced garlic, red pepper flakes, and a pinch of salt and pepper. Whisk until well combined to create a marinade. Add the chicken strips to this mixture, ensuring they are fully coated. Allow the chicken to marinate for at least 15 minutes to soak up the flavors.

      Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken strips (discard any leftover marinade). Sear the chicken for about 5-7 minutes, or until it is cooked through and has developed a golden-brown surface. Once done, remove the chicken from the skillet and set it aside on a plate.

        Sauté the Vegetables: In the same skillet, add the sliced bell peppers and trimmed snap peas or green beans. Sauté them for approximately 3-4 minutes, stirring frequently, until they are just tender yet still vibrant and slightly crisp.

          Combine Everything: Return the cooked pasta to the skillet with the sautéed vegetables. Add the seared chicken back into the pan, along with a small amount of the reserved pasta water. Toss everything gently to combine, using the pasta water to create a light, glossy sauce that coats the pasta, chicken, and vegetables evenly.

            Adjust Seasoning: Taste the pasta mixture and add additional salt, pepper, or a drizzle of honey if you prefer a sweeter flavor. Stir to incorporate any adjustments made.

              Serve: Plate the delicious honey pepper chicken pasta into individual bowls. Finish off by sprinkling the top with chopped cilantro or parsley for an added burst of freshness and color.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Consider serving the pasta in shallow bowls for an elegant look, and add a few extra bell pepper slices on top for added color. A lime wedge on the side could provide a zesty garnish that complements the dish beautifully.