Honey Pepper Chicken with Creamy Garlic Butter Pasta

This mouthwatering Honey Pepper Chicken with Creamy Garlic Butter Pasta combines crispy honey pepper-glazed chicken with rich and creamy garlic butter pasta. It’s the perfect balance of sweet, savory, and creamy — ideal for weeknight dinners, special occasions, or when you’re simply craving comfort food with a kick.

Why You’ll Love This Recipe

Sweet meets spicy — the honey pepper sauce adds the perfect zing.

Ultra-creamy pasta — thanks to garlic, butter, cream, and Parmesan.

Restaurant-quality at home — but easy enough for home cooks.

Customizable heat level — make it as spicy (or mild) as you like.

Great for both date nights and family dinners.

Key Ingredients Breakdown

For the Chicken Bites:

Chicken breast – lean, tender protein

Flour or cornstarch – for a crisp, golden coating

Seasonings – salt, pepper, paprika for depth

Oil – for shallow frying

Honey Pepper Sauce:

Honey – sticky sweetness

Soy sauce – savory umami

Black pepper – bold and punchy

Hot sauce – optional heat

Garlic – aromatic bite

For the Pasta:

Spaghetti or fettuccine – your base

Butter and garlic – foundational flavor

Heavy cream + Parmesan – for the rich, silky sauce

Fresh parsley – garnish that adds brightness

Honey Pepper Chicken with Creamy Garlic Butter Pasta

Ingredients:

For the Chicken Bites:

1 lb chicken breast, cubed

Salt, pepper & paprika

1/2 cup flour (or cornstarch for crispiness)

2 tbsp oil for frying

Honey Pepper Sauce:

1/4 cup honey

2 tbsp soy sauce

1 tsp black pepper

1 tbsp hot sauce (optional)

1 clove garlic, minced

For the Pasta:

8 oz spaghetti or fettuccine

2 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan

Salt & pepper to taste

Fresh parsley for garnish

Instructions:

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil.

Cook the spaghetti or fettuccine until al dente according to package directions.

Drain and set aside.

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Step 2: Cook the Chicken

Season the cubed chicken breast with salt, pepper, and paprika.

Coat the chicken evenly in flour or cornstarch.

Heat oil in a skillet over medium heat, then fry the chicken pieces until crispy and golden on all sides.

Remove from pan and set aside on paper towels.

Step 3: Make the Honey Pepper Sauce

In a small saucepan, stir together the honey, soy sauce, black pepper, minced garlic, and hot sauce (if using).

Bring to a gentle simmer and cook until the sauce thickens slightly.

Toss the fried chicken pieces in the sauce until evenly coated.

Step 4: Prepare the Creamy Garlic Pasta

In a clean skillet, melt the butter over medium heat.

Sauté the minced garlic for about 1 minute until fragrant.

Pour in the heavy cream and stir in the Parmesan. Season with salt and pepper.

Add the cooked pasta and toss until fully coated in the creamy sauce.

Step 5: Assemble and Serve

Plate the creamy garlic butter pasta, top with honey pepper chicken bites, and sprinkle with chopped parsley.

Serve warm and enjoy the sweet-heat and creamy combination!

Important Notes for Honey Pepper Chicken with Creamy Garlic Butter Pasta

Cornstarch for Maximum Crispiness

For crispier chicken bites, opt for cornstarch instead of flour. It gives the chicken a light, golden, crunchy coating—perfect for soaking up that honey pepper glaze without getting soggy.

Control the Heat

The hot sauce is optional and can be adjusted to your taste. If you’re cooking for kids or sensitive palates, reduce or omit it. Prefer more kick? Add extra black pepper or a pinch of red pepper flakes.

Don’t Overcook the Chicken

Cube the chicken evenly and fry in batches if needed. Overcrowding the pan causes steaming instead of crisping, and overcooked chicken can turn rubbery.

Simmer the Sauce Briefly

The honey pepper sauce thickens quickly due to the sugar in honey. Simmer it just until slightly thickened—too long and it can burn or harden.

Freshly Grated Parmesan Works Best

Pre-shredded Parmesan often has anti-caking agents that affect how it melts. Freshly grated Parmesan gives you a smoother, richer sauce.

Toss Pasta Off the Heat

Once the cream and cheese are combined, remove the skillet from heat before adding pasta. This keeps the sauce creamy and prevents separation.

Serving Tip

Serve immediately for the best texture contrast between the crispy chicken and creamy pasta. A sprinkle of fresh parsley or crushed red pepper on top enhances presentation and flavor.

Garnish for Balance

A squeeze of fresh lemon juice or zest can brighten the dish and balance the richness of the cream and honey.

Make It a Meal

Pair with a crisp green salad or roasted vegetables for a more complete meal.

Storage Tip

Store pasta and chicken separately if planning to reheat. Chicken reheats best in a toaster oven or skillet to maintain some crispiness.

Nutrition Information

(estimated per serving, yields 4 servings)

Frequently Asked Questions:

What does this dish taste like?
It’s a perfect mix of sweet, peppery heat from the chicken and rich, garlicky creaminess from the pasta—a sweet-savory comfort bomb.

Can I make it ahead of time?
You can prepare the components in advance (chicken, sauce, and pasta), but it’s best assembled fresh to maintain crispiness and creaminess.

Is it very spicy?
It has a light kick. For less spice, skip or reduce the hot sauce and use less black pepper.

What type of pasta works best?
Fettuccine, spaghetti, linguine, or even penne work well—choose your favorite!

Can I double the recipe?
A: Yes! Just make sure to cook the chicken in batches and adjust sauce amounts proportionally.

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and just as delicious when cut into small bites.

How can I keep the chicken crispy?
Coat well in cornstarch, fry in hot oil, and don’t cover after frying—steam will soften the crust.

Can I substitute milk for heavy cream?
You can, but the sauce will be thinner. Add a bit of flour or cream cheese to thicken, or use half-and-half.

Q4: How do I reheat leftovers?
A: Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce and avoid drying out the chicken.

Q5: Can I make this gluten-free?
A: Yes—use gluten-free pasta, tamari instead of soy sauce, and cornstarch instead of flour for the coating.