Honey Pepper Chicken Pasta (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
2 large boneless, skinless chicken breasts (about 1 pound)
02 -
1/2 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 large egg, beaten
08 -
1 cup panko breadcrumbs
09 -
1/2 cup vegetable oil, for frying
→ Honey Pepper Sauce
10 -
1/2 cup honey
11 -
1 tablespoon soy sauce
12 -
1 tablespoon apple cider vinegar
13 -
1 teaspoon black pepper
14 -
1/2 teaspoon red pepper flakes (optional)
15 -
1 tablespoon unsalted butter
→ Creamy Pasta
16 -
12 oz penne or rigatoni pasta
17 -
2 tablespoons butter
18 -
2 garlic cloves, minced
19 -
1 cup heavy cream
20 -
1/2 cup grated Parmesan cheese
21 -
1 cup shredded mozzarella cheese
22 -
Salt and black pepper to taste
23 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
02 -
Slice chicken into cutlets, coat in seasoned flour, egg, and panko breadcrumbs. Fry in oil until golden brown and cooked through (165°F).
03 -
Simmer honey, soy sauce, vinegar, and peppers in a saucepan. Stir in butter until glossy.
04 -
Sauté garlic in butter, add cream and Parmesan. Toss with cooked pasta, adding reserved pasta water if needed.
05 -
Top pasta with sliced chicken, drizzle with honey pepper sauce. Add mozzarella and broil until bubbly. Garnish with parsley.
# Notes:
01 -
Can adjust pepper levels to taste preference
02 -
Pasta water helps achieve the perfect sauce consistency
03 -
Best served immediately while cheese is melted