Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 3 tablespoons honey
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional for color)
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon soy sauce (for added umami)
- Salt to taste
- Fresh parsley or basil for garnish
Instructions
- Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- Slice chicken breasts into thin strips. In a small bowl, combine garlic powder, paprika, salt, and black pepper to make a spice blend.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken strips and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth, honey, soy sauce, and black pepper. Bring to a simmer and cook for 3-4 minutes until sauce thickens slightly.
- Return cooked chicken to the skillet to absorb flavors. Add cooked pasta and toss to coat with sauce. Garnish with chopped parsley or basil before serving.
Notes
- You can use any pasta type you prefer, such as penne or fettuccine.
- Adjust the amount of black pepper for spiciness according to your taste.
- For extra flavor, sprinkle grated Parmesan cheese on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of chicken broth or water to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 450 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg