
A quick, weeknight-friendly pasta with tender chicken glazed in a silky honey-pepper cream sauce — comforting, slightly sweet, and perfectly balanced.

Personally, I love how forgiving this method is. If the sauce is a touch thin, a minute or two of simmering brings it to the right body. If you prefer more sauce, add another 1/4 cup of cream or broth. My family loves it with an extra grating of Parmesan and a shower of fresh parsley — those little finishing touches make the dish feel special every time.
My favorite aspect of this recipe is how it bridges comfort and polish: simple pantry ingredients become a saucy, table-worthy meal with a few intentional steps. Friends have told me this tastes restaurant-level, while kids appreciate the gentle sweetness. I often double the sauce when entertaining because guests inevitably ask for extra to spoon over second helpings.
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3 days. For freezing, separate the pasta from the sauce: freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months, and thaw overnight before reheating. Reheat gently in a skillet over low heat with a splash of broth or water, then add freshly cooked pasta to maintain texture. Avoid microwaving prolongedly as the cream can separate and the pasta can overcook.
If you want to lighten the dish, substitute half-and-half for the heavy cream (the sauce will be less rich) or use Greek yogurt stirred in off heat for a tangy finish (temper the yogurt first to prevent curdling). For a gluten-free version, replace penne with a gluten-free pasta and swap soy sauce for tamari labeled gluten-free. Use turkey breast pieces instead of chicken if preferred. For a dairy-free version, omit Parmesan and use a dairy-free cheese or a tablespoon of nutritional yeast for savory flavor.
Serve this with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a simple baguette is perfect for mopping up any remaining sauce. For a vegetable accompaniment, sautéed greens like spinach or broccolini tossed with lemon zest pair beautifully. Garnish with extra Parmesan and freshly cracked black pepper for table-side finishing.
This dish is a modern American comfort plate inspired by the long tradition of pairing sweet and savory flavors. Honey has been used as a glaze for proteins for centuries, and combining it with cream and cheese follows a contemporary approach to building layered sauces. While not a classical regional dish, it reflects a fusion mindset — soy sauce adds umami from East Asian influence while Parmesan brings Italian saltiness, all centered around familiar pasta.
In spring, add bright vegetables like asparagus or peas at the end of cooking for freshness. In late summer, roast cherry tomatoes and fold them in for acidity that balances the honey. In colder months, swap penne for a heartier pasta like rigatoni and finish with a sprinkling of toasted walnuts for a cozy crunch.
For make-ahead lunches, store the sauce separately from the pasta. Reheat the sauce gently and toss with freshly cooked or reheated pasta just before serving. Portion into microwave-safe containers with a sprinkle of Parmesan and a lemon wedge on the side. This keeps texture firm and flavor bright across several days.
Finish by serving this dish hot and fresh with an extra grind of black pepper and a handful of chopped parsley. It’s forgiving, fast, and reliably delicious — the kind of recipe that becomes a repeated favorite in any home kitchen. Give it a try, adjust the heat to your taste, and make small changes like adding roasted veggies or swapping proteins to make it your own.
Reserve about 1/2 cup of pasta cooking water to adjust sauce consistency when tossing pasta with sauce.
Pat chicken dry before seasoning to ensure a good sear and golden color.
If sauce becomes too thick, loosen it with small amounts of warm chicken broth or reserved pasta water.
This nourishing honey pepper chicken pasta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Honey Pepper Chicken Pasta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of salted water to a boil, add 12 oz penne, and cook until al dente (about 10–12 minutes). Drain, reserving 1/2 cup of the cooking water, and set aside.
Pat 1 lb of cut chicken pieces dry and season with salt and black pepper. Drying ensures a better sear and more flavor development.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the chicken without overcrowding the pan until golden and cooked through (about 4–5 minutes). Remove and keep warm.
Lower heat to medium, sauté 2 cloves minced garlic for 20–30 seconds, then add 1 cup chicken broth, 1/2 cup heavy cream, 1/4 cup honey, 1 tbsp soy sauce, and 1/2 tsp crushed red pepper flakes. Simmer 3–5 minutes until slightly reduced.
Return chicken to the skillet, stir in 1/2 cup grated Parmesan until melted and creamy. Add cooked penne and toss to coat, thinning with reserved pasta water if necessary. Adjust seasoning and serve with chopped parsley.
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This recipe looks amazing! Can't wait to try it.
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