Ingredients
2 large chicken breasts, boneless and skinless
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons honey
1 tablespoon black pepper (adjust to taste)
12 oz penne pasta (or preferred pasta)
1 cup heavy cream
½ cup grated Parmesan cheese
1 tablespoon fresh parsley (optional, for garnish)
1 tablespoon garlic, minced
1 tablespoon butter
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup pasta water before draining. Set aside.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
- In the same skillet, melt butter. Add garlic and sauté for 1 minute.
- Pour in cream and bring to a simmer. Stir in honey and black pepper.
- Mix in Parmesan until melted. Toss in pasta and chicken, adding reserved pasta water if needed to thin the sauce.
- Garnish with parsley and extra pepper. Serve warm.
Notes
- Swap chicken with shrimp, salmon, or tofu for variety.
- Use different pasta shapes like rotini, rigatoni, or fettuccine.
- Add vegetables such as spinach, mushrooms, or roasted red peppers.
- Reduce or increase black pepper to adjust spice level.
- Refrigerate leftovers up to 3 days or freeze for 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
