Description
Honey Pepper Chicken Pasta is a sweet and savory dish featuring crispy chicken tenders tossed in a honey pepper glaze, served over creamy Alfredo pasta for a delicious and satisfying meal.
Ingredients
Units
Scale
- 8 oz penne pasta
- 2 tbsp olive oil
- 1 lb chicken tenders or boneless chicken breast, cut into strips
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 tbsp honey
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 cup Alfredo sauce (store-bought or homemade)
- 2 tbsp grated Parmesan cheese
- 1 tbsp chopped parsley (optional for garnish)
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Set up a breading station: place flour mixed with cornstarch in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Season chicken with salt and pepper, then dredge in flour mixture, dip in eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium-high heat. Cook chicken strips for 3–4 minutes per side until golden brown and cooked through. Set aside.
- In a small saucepan, combine honey, black pepper, and red pepper flakes (if using). Warm gently over low heat.
- Toss cooked chicken in the warm honey pepper glaze.
- Heat Alfredo sauce in a saucepan, add Parmesan cheese, and stir until smooth. Add the cooked pasta and toss to coat.
- Serve glazed chicken on top of the creamy pasta. Garnish with parsley if desired.
Notes
- Use grilled or air-fried chicken for a lighter version.
- Add steamed broccoli or sautéed spinach to the pasta for extra veggies.
- You can make your own Alfredo sauce with butter, cream, and Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg