Easy Honey Pepper Chicken Pasta (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 chicken breasts, large, boneless and without skin (roughly 1 pound)
02 -
1/2 cup plain flour
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon of paprika (smoked)
05 -
1/2 teaspoon table salt
06 -
1/2 teaspoon ground black pepper
07 -
1 large egg, whisked
08 -
1 cup panko bread crumbs
09 -
1/2 cup cooking oil for frying use
→ Honey-Glaze Sauce
10 -
1/2 cup of honey
11 -
1 tablespoon of vinegar from apple cider
12 -
1 tablespoon soy sauce
13 -
1 teaspoon of ground black pepper
14 -
1/2 teaspoon red pepper flakes (optional)
15 -
1 tablespoon softened unsalted butter
→ For the Pasta Dish
16 -
12 ounces of penne or rigatoni noodles
17 -
2 tablespoons melted butter
18 -
2 cloves garlic, finely chopped
19 -
1 cup whisked heavy cream
20 -
1/2 cup of Parmesan cheese, grated
21 -
1 cup shredded mozzarella
22 -
Salt and pepper (to your taste)
23 -
2 tablespoons parsley, freshly chopped
# Instructions:
01 -
Bring salted water to boil and cook the pasta until it's firm. Save 1/2 cup of the pasta cooking water, then strain.
02 -
Thinly slice the chicken breasts, coat them in seasoned flour, then dip in egg, followed by panko. Fry till crispy and the temp inside hits 165°F.
03 -
Mix honey, soy sauce, vinegar, and peppers together in a saucepan. Simmer and blend in butter until shiny and smooth.
04 -
Cook garlic in butter. Stir in cream and Parmesan, and let it bubble a bit till thick.
05 -
Mix the pasta with the creamy sauce. Lay pieces of chicken on top, drizzle the honey glaze, sprinkle mozzarella, and broil until melty.
06 -
Top with parsley, sprinkle extra Parmesan if you'd like, and enjoy warm.
# Notes:
01 -
Save some of the water from cooking pasta so you can tweak the sauce thickness.
02 -
Slicing your chicken beforehand makes frying them easier.