Description
This dish features tender chicken coated in a creamy honey pepper sauce, served over pasta and garnished with fresh parsley and Parmesan.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Oil for frying
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons honey
- 1 1/2 teaspoons freshly ground black pepper (adjust to taste)
- Salt to taste
- 12 oz penne or rigatoni pasta
- Water for boiling
- Salt for pasta water
- Fresh parsley, chopped (optional garnish)
- Extra Parmesan cheese (optional garnish)
Instructions
- Marinate the Chicken: Begin by slicing the chicken breasts in half lengthwise to create thinner cutlets. Place them in a bowl with the buttermilk. Let them marinate in the fridge for at least 30 minutes (up to overnight).
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your penne or rigatoni and cook until al dente according to package instructions. Drain and set aside, tossing it with a little oil to prevent sticking.
- Bread and Fry the Chicken: In a shallow bowl, combine the flour, paprika, garlic powder, salt, and pepper. Remove the chicken from the buttermilk and dredge each piece in the flour mixture until well coated. Heat oil in a skillet over medium-high heat. Fry the chicken pieces for about 4–5 minutes per side, or until golden brown and cooked through. Set on paper towels to drain.
- Make the Creamy Honey Pepper Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the cream, stirring constantly until the sauce begins to thicken. Add in the Parmesan cheese, honey, black pepper, and salt. Stir until smooth and silky. Adjust pepper and honey to your taste.
- Assemble the Pasta: Add the cooked pasta to the sauce and toss gently to coat every piece. Slice the fried chicken into strips and place it over the pasta. Sprinkle with chopped parsley and extra Parmesan if desired.
- Serve and Savor: Serve warm with crusty bread or a crisp green salad. This dish is best enjoyed fresh but tastes just as lovely reheated the next day.
Notes
- Ensure chicken is thinly sliced for even cooking and better marination.
- Feel free to adjust the amount of black pepper and honey to fit your taste preferences.
- Pair with a crisp salad for a balanced meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg