Creamy Honey Pepper Chicken Pasta (Print version)
Crispy panko chicken with honey pepper glaze over creamy Parmesan pasta. A 40-minute comfort dinner.
# Ingredients:
Crispy chicken
01 -
2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
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 glaze
10 -
1/2 cup honey
11 -
1 tablespoon soy sauce
12 -
1 tablespoon apple cider vinegar
13 -
1 teaspoon freshly cracked black pepper
14 -
1/2 teaspoon red pepper flakes (optional)
15 -
1 tablespoon unsalted butter
Creamy pasta
16 -
12 oz (340 g) penne or rigatoni pasta
17 -
2 tablespoons unsalted 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 -
Bring a large pot of salted water to a boil. Cook the penne until just al dente. Reserve 1 cup of pasta water, then drain.
02 -
Slice the chicken breasts horizontally into even cutlets. Set up a breading station with seasoned flour, beaten egg, and panko mixed with 2 tablespoons of Parmesan. Dredge each cutlet through flour, egg, and panko, pressing gently so the crumbs adhere.
03 -
Heat the vegetable oil in a large skillet over medium-high heat until a crumb sizzles immediately. Fry the cutlets for 3 to 4 minutes per side until deep golden and cooked through to 165°F. Transfer to a paper towel-lined plate.
04 -
In a small saucepan over medium-low heat, combine the honey, soy sauce, vinegar, black pepper, and red pepper flakes. Simmer gently for 2 to 3 minutes until slightly thickened. Remove from heat and stir in the butter until glossy.
05 -
In the same skillet used for the chicken, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add the remaining Parmesan a little at a time, stirring until smooth.
06 -
Add the drained pasta to the cream sauce and toss, adding reserved pasta water a splash at a time until the sauce coats the pasta evenly. Top with the sliced crispy chicken, drizzle with the honey pepper glaze, and scatter the mozzarella over everything.
07 -
Place the skillet or an oven-safe dish under the broiler for 1 to 2 minutes until the mozzarella is bubbly and lightly spotted. Garnish with fresh parsley and serve immediately.
# Good to know:
01 -
Best served immediately while the chicken is crispy and the cheese is melted.
02 -
Use an instant-read thermometer to confirm the chicken reaches 165°F.