Name: Honey Pepper Chicken with Creamy Garlic Butter Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and pepper, to taste; 1 teaspoon paprika; ½ cup all-purpose flour (or cornstarch for extra crispiness); 2 tablespoons vegetable oil, for frying; ¼ cup honey; 2 tablespoons soy sauce; 1 teaspoon freshly ground black pepper; 1 tablespoon hot sauce (optional); 1 clove garlic, minced; 8 oz spaghetti or fettuccine; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; Fresh parsley, chopped (for garnish)

This Honey Pepper Chicken with Creamy Garlic Butter Pasta is a delightful fusion of sweet, spicy, and creamy flavors. I enjoy how the crispy, golden chicken bites are coated in a sticky honey pepper glaze, perfectly complementing the rich, garlicky pasta. It’s a comforting dish that’s both indulgent and satisfying.

Why You’ll Love This Recipe

I find this recipe to be a harmonious blend of textures and flavors. The tender chicken, with its sweet and spicy glaze, pairs beautifully with the creamy garlic butter pasta. It’s a dish that feels both comforting and a bit indulgent, making it perfect for a cozy dinner or to impress guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 teaspoon paprika
½ cup all-purpose flour (or cornstarch for extra crispiness)
2 tablespoons vegetable oil, for frying

For the Honey Pepper Sauce:

¼ cup honey
2 tablespoons soy sauce
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce (optional, for added heat)
1 clove garlic, minced

For the Creamy Garlic Butter Pasta:

8 oz spaghetti or fettuccine
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Cook the Pasta: I start by bringing a large pot of salted water to a boil. Then, I cook the pasta according to the package instructions until al dente. After draining, I set it aside.
Prepare the Chicken: I season the chicken pieces with salt, pepper, and paprika. Then, I dredge them in flour, shaking off any excess.
Fry the Chicken: In a large skillet over medium-high heat, I heat the vegetable oil. I add the chicken pieces and fry them until they’re golden brown and cooked through, about 5-7 minutes. Once done, I remove them from the skillet and set them aside.
Make the Honey Pepper Sauce: In the same skillet, I combine honey, soy sauce, black pepper, hot sauce (if using), and minced garlic. I bring the mixture to a simmer, allowing it to thicken slightly. Then, I return the fried chicken to the skillet, tossing to coat each piece in the sauce.
Prepare the Creamy Garlic Butter Sauce: In a separate saucepan, I melt the butter over medium heat. I add the minced garlic and sauté until fragrant, about 1 minute. Then, I pour in the heavy cream, bringing it to a gentle simmer. I stir in the Parmesan cheese until the sauce is smooth and creamy. I season with salt and pepper to taste.
Combine Pasta and Sauce: I add the cooked pasta to the creamy garlic butter sauce, tossing to ensure each strand is well coated.
Serve: I plate the creamy garlic butter pasta and top it with the honey pepper chicken. For a finishing touch, I garnish with chopped fresh parsley.

Servings and Timing

Servings: This recipe serves 4 people.
Prep Time: Approximately 10 minutes.
Cooking Time: Around 25 minutes.
Total Time: About 35 minutes.

Variations

Protein Swap: I sometimes use shrimp or tofu instead of chicken for a different twist.
Spice Level: To adjust the heat, I vary the amount of hot sauce or omit it entirely for a milder flavor.
Pasta Choice: While I prefer spaghetti or fettuccine, penne or linguine work well too.
Vegetable Additions: For added nutrition, I like to incorporate sautéed bell peppers, spinach, or mushrooms into the pasta.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I warm the pasta and chicken in a skillet over low heat, adding a splash of cream or milk to maintain the sauce’s consistency. Alternatively, I use a microwave, heating in intervals and stirring in between.

FAQs

What can I use instead of heavy cream?

I often substitute heavy cream with half-and-half or a mixture of milk and butter to achieve a similar creamy texture.

Can I make this dish ahead of time?

Yes, I prepare the components separately and store them in the refrigerator. When ready to serve, I reheat and combine them for the best taste and texture.

How do I make the chicken extra crispy?

For a crispier texture, I use cornstarch instead of flour and ensure the oil is hot enough before frying. Frying in small batches also helps maintain crispiness.

Is there a gluten-free option?

Absolutely. I use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative or cornstarch.

Can I add vegetables to this dish?

Yes, I often add sautéed vegetables like broccoli, zucchini, or bell peppers to enhance the dish’s nutritional value and flavor.

Conclusion

This Honey Pepper Chicken with Creamy Garlic Butter Pasta is a delightful combination of sweet, spicy, and creamy elements. I find it to be a comforting and satisfying meal that’s perfect for various occasions. Whether I’m cooking for family, friends, or just treating myself, this dish never fails to impress.