HONEY PEPPER CHICKEN PASTA

Craving a restaurant-quality meal that’s both quick and incredibly delicious? This Honey Pepper Chicken Pasta is the answer. It combines tender, caramelised honey-glazed chicken with a peppery kick, all served over perfectly cooked fusilli pasta. It's a sweet, savoury, and slightly spicy dish that's perfect for a weeknight dinner, yet elegant enough for a weekend meal. The chicken is quickly pan-seared and tossed in a simple, vibrant glaze of honey, soy sauce, and black pepper, creating a delightful contrast with the rich, slightly nutty flavour of the toasted sesame seeds and fresh parsley. This dish is about flavour and texture, balancing the heat from the pepper with the sweetness of the honey.

Honey Pepper Chicken Pasta

This recipe makes a flavourful and satisfying meal in about 30 minutes.

Ingredients

• For the Chicken & Pasta:

  • 350g boneless, skinless chicken breasts, cut into 1-inch cubes

  • 250g fusilli pasta (or other spiral pasta)

  • 1 tbsp olive oil or vegetable oil

  • 1/2 tsp salt

  • 1/2 tsp freshly ground black pepper

  • Garnish: Toasted sesame seeds, fresh parsley (chopped)

• For the Honey Pepper Glaze:

  • 1/4 cup honey

  • 3 tbsp soy sauce

  • 1 tbsp apple cider vinegar or rice vinegar

  • 1 tsp cornstarch

  • 1 tsp black pepper (more to taste)

  • 1 clove garlic, minced

  • Optional: 1/4 tsp crushed red pepper flakes (for more heat)

Instructions

1. Prepare the Glaze: In a small bowl or measuring cup, whisk together the honey, soy sauce, apple cider vinegar, cornstarch, 1 teaspoon of black pepper, and minced garlic (and red pepper flakes if using) until the cornstarch is completely dissolved. Set aside.

2. Cook the Pasta: Cook the fusilli pasta in a large pot of salted boiling water according to the package directions until it's al dente (tender but still has a slight bite). Drain the pasta and set aside. Tip: You can drizzle a small amount of oil on the drained pasta to prevent it from sticking.

3. Prepare and Cook the Chicken: Season the chicken cubes evenly with the 1/2 teaspoon each of salt and pepper. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side, until they are golden-brown and cooked through. If the pan seems crowded, cook the chicken in batches. Remove the chicken from the skillet to a plate.

4. Reduce the Sauce: Lower the heat to medium. Pour the honey pepper glaze into the same skillet used to cook the chicken. Bring the sauce to a gentle simmer, stirring constantly for 1-2 minutes, or until the sauce thickens and becomes glossy.

5. Toss the Pasta and Chicken: Add the cooked chicken back into the skillet with the thickened sauce. Add the cooked, drained pasta to the skillet as well. Gently toss everything together until the pasta and chicken are evenly coated in the glaze. Heat for an additional minute until everything is warm.

6. Serve and Garnish: Serve the Honey Pepper Chicken Pasta immediately. Garnish generously with toasted sesame seeds and freshly chopped parsley. Enjoy!