Description
A sweet and spicy honey pepper chicken served over creamy Parmesan pasta, topped with crispy savory crumbles for extra flavor. This rich, restaurant-style pasta dish balances sticky glazed chicken with a smooth, cheesy sauce.
Ingredients
- 12 oz (340g) penne pasta
- 1 lb (450g) boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 5 slices cooked, crispy beef or turkey slices, crumbled
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
- Dredge each chicken breast in flour, dip into the beaten eggs, then coat with a mixture of panko breadcrumbs and grated Parmesan cheese.
- Heat oil in a large skillet over medium-high heat and cook the breaded chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove from the pan, let rest, then slice.
- In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, and cayenne pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened. Set aside.
- In a large saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Pour in the heavy cream and stir in grated Parmesan cheese, onion powder, and Italian seasoning. Simmer for 3 to 4 minutes, stirring until smooth and creamy.
- Add the cooked pasta to the sauce and toss until fully coated. Stir in the crumbled crispy beef or turkey slices.
- Serve the creamy pasta on plates, top with sliced chicken, drizzle with honey pepper glaze, and garnish with chopped fresh parsley.
Notes
- Adjust cayenne pepper to control the spice level.
- Turkey or beef slices can replace traditional bacon for a similar crispy topping.
- For extra flavor, add a little reserved pasta water to loosen the sauce if it becomes too thick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to restore the sauce texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 920 kcal
- Sugar: 14 g
- Sodium: 900 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 210 mg
