Description

Golden pan-seared chicken bites coated in a sweet and peppery honey glaze fold into a silky Parmesan cream sauce and toss with ridged penne pasta for a skillet dinner that hits every note — rich, sticky, savory, and just a little spicy.

Ingredients

FOR THE HONEY PEPPER GLAZE

1/3 cup honey

1/4 cup low-sodium soy sauce

1 tablespoon apple cider vinegar

1 teaspoon freshly ground black pepper

1/2 teaspoon red chili flakes (optional)

1 teaspoon garlic powder

FOR THE CHICKEN

1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces

1/2 cup all-purpose flour

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons olive oil

FOR THE PASTA

12 ounces penne or rigatoni pasta

2 tablespoons unsalted butter

3 garlic cloves, minced

1/2 cup heavy cream

1/2 cup chicken broth

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

OPTIONAL ADD-INS

1/2 cup chopped bell peppers

1/2 cup fresh baby spinach

1/4 cup fresh parsley, chopped (for garnish)

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Instructions

1. Combine honey, soy sauce, apple cider vinegar, black pepper, chili flakes, and garlic powder in a small saucepan over medium-low heat. Stir occasionally and simmer for 3–5 minutes until slightly thickened. Pull it off the heat and set aside.

2. Cut chicken into 1 to 1½-inch pieces. In a shallow bowl, mix flour, paprika, salt, and pepper. Toss chicken pieces through the flour mixture until each piece has a light, even coat. Shake off any excess.

3. Heat olive oil in a large skillet over medium heat until shimmering. Add chicken in a single layer — work in batches if needed. Cook 4–5 minutes per side until golden brown and cooked through. Remove to a plate and set aside.

4. Bring a large pot of generously salted water to a boil. Cook pasta until al dente according to package directions. Scoop out ½ cup of pasta water before draining. Drain and set pasta aside.

5. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook 1–2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan gradually, a small handful at a time, stirring constantly until the sauce turns smooth and creamy. Season with salt and pepper.

6. Add drained pasta to the skillet and toss until every piece is coated. Stir in a splash of reserved pasta water if the sauce feels too thick. Add the cooked chicken back in, drizzle the honey pepper glaze over the top, and fold everything together gently.

7. Transfer to a large serving bowl or individual plates. Scatter fresh parsley and an extra sprinkle of Parmesan over the top. Serve immediately while the sauce is glossy and warm.

Notes

Always shred Parmesan fresh from the block — pre-shredded cheese contains anti-caking powder that blocks smooth melting and turns the sauce grainy.

Never crowd the skillet when searing the chicken — too many pieces at once traps steam and prevents browning. Cook in two batches if your pan is smaller than 12 inches.

Watch the glaze closely on the heat — honey burns fast. Pull it the moment it starts to thicken and bubble; residual heat continues the cooking.

Personal Secret: Don’t wipe out the skillet between cooking the chicken and making the sauce. Those browned bits left in the pan dissolve into the butter and cream and add a deep, savory flavor you simply cannot get any other way.

Use rotisserie chicken to cut prep time in half — skip the dredging and searing, shred the meat, and fold it straight into the finished pasta with the glaze drizzled over the top.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or cream — high heat breaks the Parmesan sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American-Italian Fusion