Description
A delicious and comforting meal featuring tender honey pepper glazed chicken served over creamy garlic butter fettuccine pasta. The chicken is pan-seared and coated in a sweet and spicy honey soy sauce glaze, while the pasta is enriched with a silky garlic Parmesan cream sauce, making it a perfect weeknight dinner for the whole family.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1/3 cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp freshly ground black pepper (or to taste)
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp olive oil
For the Pasta:
- 8 oz fettuccine or linguine
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley or basil (for garnish)
Instructions
- Cook the pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the honey pepper sauce: In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes (if using). Set aside.
- Cook the chicken: In a large skillet, heat olive oil over medium heat. Add chicken and cook for 5–7 minutes per side, or until golden brown and cooked through. Remove and set aside.
- Glaze the chicken: In the same skillet, add the honey-pepper sauce. Simmer for 2–3 minutes until thickened slightly. Return chicken to the skillet, turning to coat in the glaze. Reduce heat to low.
- Make the garlic butter sauce: In a separate pan or saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add cream and cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Toss pasta with sauce: Add cooked pasta to the garlic butter sauce. Toss to coat, adding a bit of reserved pasta water to loosen if needed.
- Serve: Slice the glazed chicken and serve over the creamy pasta. Garnish with fresh parsley or basil.
Notes
- For extra spice, increase the amount of red pepper flakes.
- Use chicken thighs for juicier meat or breasts for leaner protein.
- Reserve pasta water is key to achieve perfect sauce consistency.
- Garnish can be varied with fresh herbs like basil or parsley to add freshness.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
