Ingredients
Scale
- 12 ounces of your favorite pasta (penne, fettuccine, or spaghetti)
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 3 tablespoons honey
- 2 tablespoons black pepper (freshly ground)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream or whole milk
- 1 teaspoon salt (adjust to taste)
- Chopped parsley or basil for garnish
- Red pepper flakes (optional)
Instructions
- Boil water in a large pot, add a pinch of salt, cook pasta until al dente, drain, and set aside.
- Season chicken strips lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat, cook chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- Add minced garlic to the same skillet, sauté until fragrant, about 30 seconds.
- Lower heat, stir in honey and heavy cream, season with black pepper and salt. Let simmer 3-5 minutes until slightly thickened.
- Add cooked pasta and chicken back into the skillet, toss to coat, and cook 2 more minutes.
- Garnish with chopped parsley or basil; add red pepper flakes if desired. Serve immediately.
Notes
- For a dairy-free version, substitute coconut milk or cashew cream.
- Add vegetables like bell peppers or spinach for extra nutrition.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water or milk to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg