Honey pepper chicken pasta coats buttermilk-marinated chicken in a flour-cornstarch blend, fries it until crispy, then serves it over pasta tossed in a honey-black pepper cream sauce, ready in about 35 minutes. Marinating the chicken in buttermilk before dredging and frying is what gives the coating its tenderized base and helps the flour mixture adhere evenly.
Honey Pepper Chicken Pasta
Ingredients
- 12 oz penne or rigatoni pasta
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/2 cup buttermilk (for marinade)
- 1/2 cup flour + 1/2 cup cornstarch (for coating)
- Salt and pepper, to taste
- Vegetable oil for frying
- **Honey Pepper Sauce:**
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup honey
- 1 tbsp soy sauce
- 1 tsp freshly cracked black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Optional garnish: chopped parsley, extra Parmesan
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Marinate chicken in buttermilk for 15–30 minutes. In a bowl, combine flour, cornstarch, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Dredge chicken in flour mix and fry until golden and cooked through. Set aside.
- In a saucepan, melt butter. Sauté garlic for 1 minute.
- Add cream, honey, soy sauce, black pepper, and red pepper flakes. Simmer 3–4 minutes.
- Stir in Parmesan until melted and sauce is slightly thickened.
- Toss cooked pasta with sauce. Top with crispy chicken and garnish as desired. Serve hot.
Recipe Notes
- • You can use grilled chicken for a lighter version.
- • Add sautéed spinach or broccoli for extra veggies.
- • Adjust honey and pepper to suit your sweetness/spice preference.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 650
- Sugar
- 12g
- Sodium
- 720mg
- Fat
- 32g
- Saturated Fat
- 14g
- Unsaturated Fat
- 14g
- Trans Fat
- 0g
- Carbohydrates
- 58g
- Fiber
- 2g
- Protein
- 35g
- Cholesterol
- 110mg
Why you'll love this
- Combining flour and cornstarch for the dredge, rather than flour alone, is what gives the fried chicken its notably crispy texture, since cornstarch fries up lighter and crunchier than flour on its own.
- Building the honey-pepper sauce separately in a saucepan while the chicken fries means both components finish around the same time without one overcooking while waiting on the other.
Tips for the best result
- Marinate the chicken for the full 15-30 minutes the recipe allows, since this step is what makes the coating cling and the interior stay tender through frying.
- Fry until both golden and cooked through, checking a piece if unsure, since coated chicken can look done on the outside before the center catches up.
Troubleshooting
The coating fell off during frying.
This usually means the chicken wasn't well-coated in the buttermilk marinade or the flour mixture wasn't pressed on firmly. Dredge thoroughly and let any excess flour mixture adhere before it goes into the oil.
The sauce is too sweet or too peppery.
Adjust the honey and pepper amounts to suit your preference next time, as the recipe's own notes suggest, since this is meant to be tuned to taste rather than a fixed ratio.
Honey Pepper Chicken Pasta sauce breaks or appears curdled.
don’t panic! Lower the heat immediately and whisk in a tablespoon of cold cream or pasta water to help it re-emulsify. Finding your sauce too thin? Mix a teaspoon of cornstarch with cold water and gradually stir in to thicken.
Store covered in the refrigerator; the fried coating will soften on reheating, so a skillet or oven reheat holds up better than a microwave.
The recipe's own notes suggest grilled chicken as a lighter alternative to frying, or sautéed spinach or broccoli for extra vegetables.
Frequently asked questions
Can I make Honey Pepper Chicken Pasta ahead of time?
Yes! Prepare the components separately—cook pasta al dente and toss with olive oil, prepare the chicken and sauce, then refrigerate separately. Combine and reheat gently when ready to serve within 2 days.
What pasta shape works best for this recipe?
Fettuccine and linguine are ideal as they hold the creamy honey pepper sauce beautifully. Penne and rotini also work well as their shapes capture sauce in their ridges and hollows.
Can I use a non-dairy alternative for the cream?
Absolutely! Coconut cream provides richness, while cashew cream offers a neutral base. Just ensure it’s unsweetened to maintain the honey pepper flavor balance.
Is this recipe spicy?
It has a warming pepper presence rather than intense heat. The honey balances the pepper beautifully, but you can adjust the black pepper amount to suit your preference.
What’s the best chicken cut for Honey Pepper Chicken Pasta?
Boneless, skinless chicken thighs provide the juiciest results with more flavor, though chicken breasts work well too if you prefer leaner meat.
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