Name: Simple Honey Pepper Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 large chicken breasts, diced into bite-sized pieces; 2 tbsp olive oil; 3 tbsp honey; 2 tsp freshly cracked black pepper (adjust to taste); 1 cup chicken broth; 1 tbsp soy sauce; 1 tbsp apple cider vinegar (or lemon juice); 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 300g pasta (rotini, spaghetti, or your choice); 1 tbsp cornstarch mixed with 2 tbsp water (for thickening); Fresh parsley, chopped (for garnish); Salt, to taste; Special equipment:; Large skillet or sauté pan, pasta pot, colander.

Simple Honey Pepper Chicken Pasta

There are certain recipes that just have a way of becoming part of your family’s weekly rotation, and this Simple Honey Pepper Chicken Pasta is one of those in our home. It all started on a busy weekday evening when I wanted something comforting but quick—something that felt like a treat without requiring an afternoon in the kitchen. I had a couple of chicken breasts thawed, a box of pasta in the pantry, and a bottle of honey I’d been meaning to use in something savory. The result? This irresistible, sweet-and-peppery pasta dish that my family now requests on repeat.

The magic is in the balance—tender bites of golden chicken coated in a glossy honey-pepper sauce, tossed with pasta that soaks up every drop of flavor. The honey gives a natural sweetness that’s never overpowering, while cracked black pepper adds just the right amount of warmth. The sauce clings beautifully to the pasta, and those juicy chicken pieces make each bite feel like a little celebration.

The first time I served it, I remember my husband pausing mid-bite and saying, “This is restaurant-level.” The kids, who can be notoriously picky about pepper, cleaned their plates and even asked for seconds. Since then, it’s become my go-to for when I want a meal that feels special without being complicated. Whether it’s a weeknight dinner or a casual weekend meal, this pasta is always a hit. It’s the kind of recipe you’ll find yourself making again and again—not because you have to, but because you genuinely want to.

Questions I Often Get Asked About This Recipe

Can I use a different type of pasta?
Absolutely. While rotini and spaghetti both work wonderfully, penne, fusilli, or even fettuccine will hold the sauce beautifully.

Can I make this ahead of time?
Yes, but for the best texture, cook the pasta fresh. You can prepare the sauce and chicken ahead, then reheat and toss with fresh pasta before serving.

Is this dish spicy?
Not overly. The black pepper adds warmth, but you can adjust the amount to suit your taste.

Can I substitute the chicken?
Sure! Shrimp or turkey breast would be great alternatives.

What vegetables can I add?
Bell peppers, broccoli, or spinach make excellent additions for extra color and nutrition.

What You Need to Make Simple Honey Pepper Chicken Pasta

2 large chicken breasts, diced into bite-sized pieces

2 tbsp olive oil

3 tbsp honey

2 tsp freshly cracked black pepper (adjust to taste)

1 cup chicken broth

1 tbsp soy sauce

1 tbsp apple cider vinegar (or lemon juice)

2 cloves garlic, minced

1 cup cherry tomatoes, halved

300g pasta (rotini, spaghetti, or your choice)

1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Fresh parsley, chopped (for garnish)

Salt, to taste

Special equipment:
Large skillet or sauté pan, pasta pot, colander.

How to Make Simple Honey Pepper Chicken Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season lightly with salt, and cook until golden and cooked through (about 6–8 minutes). Remove chicken and set aside.

Make the sauce: In the same skillet, add garlic and cherry tomatoes. Sauté for 1–2 minutes until fragrant. Stir in honey, chicken broth, soy sauce, apple cider vinegar, and black pepper.

Thicken the sauce: Add the cornstarch slurry and stir until the sauce begins to thicken and coat the back of a spoon.

Combine everything: Return the chicken to the skillet, tossing to coat in the sauce. Add the cooked pasta and stir well until evenly combined.

Serve: Garnish with fresh parsley and an extra sprinkle of cracked black pepper. Serve hot.

Tips for Making the Best Simple Honey Pepper Chicken Pasta

Use freshly cracked black pepper for the boldest flavor—it makes a noticeable difference.

If you want extra sauce, increase the broth by ½ cup and adjust seasoning accordingly.

Add vegetables for more texture and nutrition—just sauté them along with the garlic and tomatoes.

For a creamier version, stir in ¼ cup of heavy cream before adding the pasta.

Leftovers reheat well in the microwave—just add a splash of water or broth to loosen the sauce.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This is my new favorite weeknight dinner! Quick, easy, and absolutely delicious.” – Emily K.

⭐️⭐️⭐️⭐️⭐️ “Made this last night and my husband asked me to add it to our regular rotation. Loved the balance of sweet and peppery!” – Sarah L.

⭐️⭐️⭐️⭐️ “Great flavor, but next time I’ll add more pepper for extra kick.” – Daniel M.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy nights—ready in under 30 minutes and the kids devoured it.” – Rachel P.

⭐️⭐️⭐️⭐️ “Really tasty, but I used penne instead of rotini and felt it didn’t hold the sauce as well. Still, will make again!” – Hannah S.

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