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Honey pepper chicken pasta served on a plate with sliced chicken and bell peppers
Isaac blogger

Honey Pepper Chicken Pasta

This Honey Pepper Chicken Pasta is a quick and flavorful dinner made with tender chicken, bell peppers, and pasta tossed in a sweet and savory honey-soy sauce. Ready in about 30 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Fusion
Calories:
Ingredients Method Notes

Ingredients
  

  • 1½ –2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 –10 ounces fettuccine pasta (or preferred pasta)
  • 3 cloves garlic, minced
  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Optional: red chili flakes
  • Green onions, chopped (for garnish)

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper.
  5. Add the chicken to the skillet in an even layer. Cook for 6–8 minutes, stirring occasionally, until lightly browned and the internal temperature reaches 165°F (74°C).
  6. Reduce heat to medium. Add the garlic and bell pepper. Cook for 2–3 minutes until fragrant and slightly softened.
  7. Stir in the honey and soy sauce. Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
  8. Add the cooked pasta to the skillet and toss until evenly coated. Add chili flakes if desired.
  9. Remove from heat, garnish with green onions, and serve warm.

Notes

  • This dish can be served alone or with a light salad or crusty bread for balance.
  • Refrigerate leftovers within 2 hours in an airtight container and store up to 3 days.
  • Heat in short intervals, stirring between, until heated through and hot throughout and the chicken is fully hot.
  • For make-ahead prep, chop chicken and slice vegetables in advance and refrigerate until ready to cook.
  • Discard if smell, texture, or appearance changes.