Ingredients

2 boneless skinless chicken breasts

12 ounces (340 grams) penne or fusilli pasta

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 teaspoon black pepper

Salt, to taste

2 cloves garlic

½ cup heavy cream

¼ cup grated Parmesan cheese

Fresh parsley, for garnish

Instructions

Step 1: In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and salt to create the marinade.

Step 2: Season the chicken breasts with salt and freshly ground black pepper evenly on both sides.

Step 3: Heat olive oil in a skillet over medium-high heat until shimmering.

Step 4: Cook the chicken breasts for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).

Step 5: Drizzle the prepared honey-pepper sauce over the chicken in the skillet and let it caramelize for 2-3 minutes.

Step 6: Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 7: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes.

Step 8: Drain the pasta, reserving a small amount of the cooking water.

Step 9: In the same skillet, sauté minced garlic in olive oil for 1-2 minutes until fragrant.

Step 10: Pour in the heavy cream and simmer gently for about 3 minutes to create a velvety sauce base.

Step 11: Slowly add the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy.

Step 12: Season the sauce with additional salt and black pepper to taste.

Step 13: Toss the cooked pasta into the creamy sauce, adding reserved pasta water as needed to reach your desired consistency.

Step 14: Arrange the sliced honey-pepper chicken on top of the pasta.

Step 15: Garnish with freshly chopped parsley and serve immediately while warm.

Tips & Variations

Substitute chicken thighs for a juicier texture and richer flavor.

Add a pinch of red pepper flakes to the sauce for a spicy kick.

Use gluten-free pasta if you prefer a gluten-free version.

For extra creaminess, stir in a tablespoon of cream cheese along with the Parmesan.

Garnish with lemon zest to brighten the flavors.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and pasta sauce separately ahead of time. Reheat gently before combining and serving for the best texture and flavor.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a little flour or cornstarch to thicken the sauce. Keep in mind the sauce will be slightly less rich.