Honey Pepper Chicken Pasta Recipe

Steam curls up from the valve and your stomach starts talking back. You spot the little float valve pop up and know it's almost time. That valve hiss is kinda like your dinner's countdown, telling you patience is about to pay off tasty dividends.

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When you crack open the lid, the smell hits you hard with that honey sweetness mixed with peppery spice. Your eyes catch the creamy gloss coating every penne tube and the tender pull of the chicken strips waiting for your fork. Its exactly as good as it sounds, maybe better.

You remember that quick release really speeds things up here, but sometimes slow release gives everything a chance to settle and soak in the flavors. Either way, this dish proves pressure cooking aint just about speed, its about locking in those good vibes and tastes thatll keep you coming back.

The Truth About Fast Tender Results

• Pressure cooking gets your chicken that tender pull you crave without drying it out.
• The quick release method saves time but you gotta watch for hot steam from the valve hiss.
• The slow release helps meld flavors and keeps your sauce silky smooth.
• Your float valve is the little hero, keeping everything sealed tight until it's perfectly cooked.
• Using a pressure cooker means your pasta cooks fast but stays just al dente, no mush.

The Complete Shopping Rundown

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• 12 oz pasta, something like penne works best cause it holds sauce real good.
• Salt, youll need this for your pasta water and seasoning chicken.
• 2 large boneless skinless chicken breasts, try to pick ones that feel fresh and plump.
• Pepper, black peppers the star here in both whole and ground form.
• 2 tablespoons of oil, something like vegetable or canola to sear your chicken nice.
• 1 tablespoon butter, cause butter makes everything richer.
• 1 garlic clove, minced to bring out that aroma once it hits the pan.
• 2 tablespoons honey, for that sweet pop you wont believe works with pepper.
• 1 tablespoon black pepper, freshly ground is best cause its got more kick.
• 1 cup heavy cream and cup Parmesan, both to blend into a sauce so creamy you gotta savor it.
• Fresh basil for serving, a touch of green freshness that brightens the whole plate.

Your Complete Cooking Timeline

First, get a large pot going with salty water and bring it to a boil. Toss in your pasta and cook it according to package directions. You want it al dente, so dont overcook. Drain and set aside.

Next up, season those chicken breasts with salt and pepper on both sides. Heat your skillet with the oil over medium-high heat. Sear the chicken until golden, about 6-7 minutes per side, then pull it off and let it rest before slicing into strips.

Now drop your butter into the same skillet on medium heat. Once melted, add that minced garlic and cook for about a minute until you smell it. Stir in honey and black pepper, then pour in the heavy cream. Bring it up to a simmer and keep stirring for 3-4 minutes till it thickens a bit.

Time to add your cooked pasta right to that skillet. Toss it so the sauce blankets every bite. Lay those sliced chicken strips on top and youre ready to serve warm and dig in.

Smart Shortcuts for Busy Days

One quick hack is to use pre-cooked rotisserie chicken if youre super tight on time. Just shred it and stir it in at the end.

You can also double the pasta cooking in the pressure cooker itself to cut some steps. Just be sure to keep an eye on timing to avoid mushy textures.

And if you always gotta rush, get garlic paste instead of peeling and mincing. Its ready to go and still packs a punch.

That First Bite Moment

When you take that first forkful, the creamy sauce clings to the pasta like it was made just for it. The honeys sweetness cuts through the peppers zip in a way that makes your taste buds sit up and pay attention.

The chickens tender pull isn't dry or bland, its juicy and so perfectly cooked you kinda wanna savor every strip. It melts a little thanks to the creamy sauce, tying everything together smooth-like.

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And that fresh basil on top? Its like a little fresh breath for your dish, adding a pop of green and a herby brightness that makes every bite feel complete.

Keeping Leftovers Fresh and Ready

Pop leftovers in an airtight container and chill in the fridge. Theyll last good for 3-4 days and taste solid when reheated gently.

If you wanna keep it longer, freezing works wonders. Just portion it out and use freezer-safe containers. Defrost in the fridge overnight before reheating slowly on the stove.

For reheating, try warming on low heat in a skillet with a splash more cream or water if it seems dry. Avoid the microwave if you want to keep that silky sauce texture intact.

The FAQ Section You Actually Need

• Can I use other pasta shapes? Absolutely, just pick ones that hold sauce well like rigatoni or fusilli.
• What if I dont have heavy cream? You can try half-and-half mixed with a bit of cream cheese to thicken it up.
• How do I do quick release safely? Use a cloth or oven mitt when turning the valve to avoid burns from the valve hiss.
• Can I swap chicken breasts for thighs? Sure! Thighs stay juicy and might even bring more flavor to the table.
• Is slow release better for this recipe? Both work, but slow release gives sauce more time to thicken and flavors to mingle.
• Whats the best way to slice chicken before serving? Let it rest a few minutes first so juices stay locked in, then cut against the grain for tender bites.

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Our Honey-Pepper Pasta with Chicken Is as Good as It Sounds

This creamy and bold-flavored pasta recipe combines sweet honey, sharp black pepper, and tender chicken in a comforting, silky sauce perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 620 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 12 oz pasta such as penne
• salt for pasta water and seasoning
• 2 chicken breasts large, boneless, skinless
• pepper
• 2 tablespoon oil vegetable or canola
• 1 tablespoon butter
• 1 garlic clove minced
• 2 tablespoon honey
• 1 tablespoon black pepper freshly ground
• 1 cup heavy cream
• ¼ cup Parmesan grated
• fresh basil for serving

Instructions

 

Instructions

• Cook the pasta according to package directions until al dente. Drain and set aside.
• Season the chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat and cook chicken 6-7 minutes per side until done. Let rest, then slice.
• Melt the butter in the skillet over medium heat. Add minced garlic and cook 1-2 minutes until fragrant.
• Stir in honey and black pepper. Simmer for 2-3 minutes to slightly caramelize.
• Pour in the heavy cream and stir. Let the sauce simmer for 3-4 minutes until thickened.
• Add the cooked pasta to the skillet and toss to coat with sauce. Stir in grated Parmesan until melted.
• Fold in sliced chicken. Serve topped with fresh basil.

Notes

Use pre-cooked rotisserie chicken if you're short on time. For extra flavor, let the sauce simmer longer using slow release on a pressure cooker.