Description
A creamy, sweet-and-savory pasta dish featuring tender honey pepper glazed chicken tossed with penne in a rich cheese sauce. Perfect for weeknight dinners or special family meals.
Ingredients
2 large boneless, skinless chicken breasts (about 1 ½ pounds / 680 g)
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons olive oil (30 ml)
⅓ cup honey (80 ml)
1 tablespoon low-sodium soy sauce (15 ml)
1 tablespoon Dijon mustard (15 ml)
1 teaspoon freshly cracked black pepper
12 ounces penne pasta (340 g)
1 tablespoon olive oil (15 ml)
3 cloves garlic, minced
1 cup heavy cream (240 ml)
1 cup whole milk (240 ml)
1 cup shredded mozzarella cheese (100 g)
½ cup grated Parmesan cheese (50 g)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Italian seasoning
½ cup chicken broth (120 ml)
2 tablespoons chopped fresh parsley
Instructions
Cook penne pasta in salted boiling water until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
In a bowl, whisk together honey, soy sauce, Dijon mustard, and cracked black pepper.
Season chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet and cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C).
Pour honey mixture into skillet and simmer 2–3 minutes until thickened. Remove chicken and slice.
In the same skillet, sauté garlic. Add chicken broth, heavy cream, and milk. Simmer 3–5 minutes.
Stir in mozzarella and Parmesan until melted and smooth.
Add pasta and sliced chicken to the sauce. Toss to coat, adding reserved pasta water if needed.
Garnish with parsley and serve warm.
Notes
Use freshly cracked black pepper for best flavor.
Adjust honey for sweetness preference.
Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk or broth to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes