It is 6pm and you are tired. Dinner needs to happen fast. This Honey Pepper Chicken Pasta is your new secret weapon.
It is sweet, savory, and so satisfying. You get a restaurant-style meal right at home. This dish delivers a healthy punch that your whole family will enjoy.
Why You’ll Love This Recipe
This dish is a total winner for busy families. It uses chickpea pasta for a healthy protein boost. The sauce is creamy but surprisingly light. It feels like a guilt-free comfort food. Your kids will love the sweet honey glaze. You will love how simple it is. It is perfect for busy weeknight dinners throughout the year.
Simple Method
Cooking this dish is very simple. You boil the pasta while you sear the chicken. Then you toss everything in a quick pan sauce. It all comes together in one skillet. Even beginners can master this one-pan wonder. You will feel like a pro in no time.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 12 oz chickpea or lentil penne pasta
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1 tablespoon cracked black pepper
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons light cream cheese
- Red pepper flakes to taste
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to instructions. Reserve 1/4 cup of pasta water and drain.
- In a small bowl, whisk honey, soy sauce, pepper, and broth.
- Season the cubed chicken with salt. Heat olive oil in a large skillet.
- Sear chicken until golden brown and cooked through. Remove from the pan and set aside.
- Add onions and bell peppers to the same skillet. Sauté until the vegetables are tender-crisp.
- Add minced garlic and cook for 1 minute.
- Pour the honey pepper sauce into the skillet. Simmer for 2 minutes.
- Stir in the light cream cheese until fully melted.
- Add the pasta and chicken back into the skillet. Toss to coat and add pasta water if needed.
- Garnish with red pepper flakes and extra black pepper.
Best Ways to Enjoy It
Serve this warm in big, cozy bowls. Add a side salad for extra crunch. It is perfect for a quick weeknight dinner. You can also pack it for work. The flavors stay bold and delicious the next day. Set the table and enjoy a stress-free meal with your loved ones.
Storage & Reheating
Store leftovers in an airtight container. It stays fresh in the fridge for three days. Reheat it in a skillet with a splash of water. This helps the sauce stay creamy and smooth. You can also use the microwave for speed. This recipe is excellent for weekly meal prep goals.
Recipe Tips
- Don’t skip the reserved pasta water for the sauce.
- Avoid overcooking the chickpea pasta to keep it firm.
- Use fresh garlic for the most vibrant flavor.
- Prep the veggies while the pasta water boils.
- Double the batch if you are meal prepping for two.
- Add a handful of fresh spinach at the end.
- Use a meat thermometer to ensure chicken is 165°F.
Ways to Switch It Up
- Swap chicken for shrimp for a faster protein option.
- Use gluten-free penne to fit your dietary needs.
- In summer, swap bell peppers for fresh zucchini slices.
- Use maple syrup instead of honey for milder sweetness.
Common Questions
Can I make this ahead of time?
Yes, this dish is perfect for meal prep. The flavors actually deepen as it sits. Simply reheat with a little water to loosen the sauce.
Is this pasta dish very spicy?
The black pepper adds warmth but not intense heat. You can reduce the pepper for sensitive palates. Add more red flakes if you want a kick.
What if I don’t have chickpea pasta?
You can use regular whole wheat or white pasta. The cooking time may change slightly. Just follow the package directions for al dente.
I hope this cozy recipe brightens your busy weeknights. It is a family favorite that makes healthy eating feel like a treat. Give it a try tonight!
— Lidia
High Protein Honey Pepper Chicken Pasta
Ingredients
- 12 oz chickpea or lentil penne pasta
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1 tablespoon cracked black pepper
- 3 tablespoons hone y
- 2 tablespoons low -sodium soy sauce
- 1/2 cup low -sodium chicken broth
- 1 tablespoon olive oil
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 1/2 yellow onion , diced
- 3 cloves garlic , minced
- 2 tablespoons light cream cheese
- Red pepper flakes to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water and drain the rest.
- In a small mixing bowl, whisk together the honey, soy sauce, cracked black pepper, and chicken broth.
- Season the cubed chicken with salt. Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and sear until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the pan and set aside.
- In the same skillet, add the onions and bell peppers. Sauté for 5-6 minutes until the vegetables are tender-crisp.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour the honey pepper sauce mixture into the skillet. Bring to a light simmer for 2 minutes.
- Stir in the light cream cheese until fully melted and incorporated into the sauce.
- Add the cooked pasta and chicken back into the skillet. Toss thoroughly to coat, adding reserved pasta water if the sauce needs thinning.
- Garnish with red pepper flakes and additional black pepper before serving.
