Cook the Pasta:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set it aside.

Prepare the Chicken:

Season the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt and pepper.

Grill the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside to rest for a few minutes before slicing it into strips or bite-sized pieces.

Make the Sauce:

Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the Honey and Pepper: Stir in the honey and black pepper. Let the mixture simmer for 2-3 minutes, allowing the honey to slightly caramelize and thicken.

Add the Cream: Pour in the heavy cream and bring to a simmer. Stir to combine and cook for another 3-4 minutes, until the sauce thickens slightly. If the sauce becomes too thick, add some of the reserved pasta water to reach your desired consistency.

Combine the Pasta and Chicken:

Toss the Pasta: Add the cooked pasta to the skillet with the creamy honey pepper sauce. Toss to coat the pasta evenly in the sauce. Stir in the grated Parmesan cheese until melted and the sauce becomes smooth.

Add the Chicken: Add the sliced chicken to the pasta and toss again to combine everything.

Serve:

Serve the Dish: Divide the pasta among plates, and garnish with fresh parsley, if desired. Serve immediately while hot.

Nutrition