# What You'll Need:
→ Protein & Pasta
01 - 2 large boneless skinless chicken breasts (about 1 pound), sliced into thin strips
02 - 8 ounces penne or fusilli pasta
→ Sauce & Seasoning
03 - 3 tablespoons honey
04 - 2 teaspoons freshly cracked black pepper
05 - 3 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - ½ teaspoon red pepper flakes
08 - Salt to taste
→ Garnish
09 - 1 handful fresh parsley, chopped
10 - Grated Parmesan cheese (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (approximately 9–11 minutes). Drain thoroughly, reserving ½ cup of pasta water, and set aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken strips, season generously with salt, and cook for 4–5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn.
04 - Stir in honey, freshly cracked black pepper, and red pepper flakes if using. Allow the mixture to bubble gently for 1 minute, stirring constantly to combine flavors.
05 - Return cooked chicken to the skillet. Toss thoroughly to coat each piece evenly with the honey pepper sauce.
06 - Add drained pasta to the skillet along with a splash of reserved pasta water to loosen the sauce as needed. Stir until everything is evenly coated and glossy.
07 - Remove from heat. Sprinkle chopped parsley over the dish and toss gently to distribute.
08 - Serve immediately while hot. Offer grated Parmesan cheese on the side for those who wish to add it.
