Ingredients
Scale
- 2 chicken breasts
- 2 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 200g pasta (penne, fusilli, or farfalle)
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Optional: chopped parsley for garnish
Instructions
- Trim excess fat from the chicken breasts and pat dry.
- In a small bowl, combine honey, black pepper, garlic powder, and salt. Rub mixture over the chicken.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and fully cooked (74°C / 165°F). Rest for 5 minutes.
- Boil salted water in a large pot and cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
- In the skillet, pour in chicken broth, scraping up browned bits. Reduce slightly over medium heat.
- Stir in Parmesan cheese and reserved pasta water until creamy.
- Add drained pasta to the skillet, tossing to coat evenly. Season with salt and pepper.
- Slice rested chicken and place over pasta. Garnish with parsley or extra Parmesan if desired.
- Serve immediately while warm.
Notes
Substitute vegetables like bell peppers, zucchini, or mushrooms for added nutrition.
Pre-cooked chicken can be used for faster preparation.
Adjust honey or pepper to taste.
- Prep Time: 10
- Cook Time: 25