Honey Pepper Pasta (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
1 pound of boneless, skinless chicken breasts (2 large pieces)
02 -
Half a cup of plain flour
03 -
1 tsp garlic powder
04 -
Half a teaspoon of smoked paprika
05 -
A pinch of salt (1/2 tsp)
06 -
A bit of black pepper (1/2 tsp)
07 -
1 large egg, whisked lightly
08 -
1 cup of panko crumbs
09 -
1/2 cup of vegetable oil for frying
→ Honey Pepper Sauce
10 -
Half a cup of honey
11 -
1 tbsp soy sauce
12 -
1 tbsp apple cider vinegar
13 -
A teaspoon of cracked black pepper
14 -
Optional: 1/2 tsp red chili flakes
15 -
1 tbsp butter, unsalted
→ Creamy Pasta
16 -
12 oz of rigatoni or penne
17 -
2 tbsp of butter
18 -
2 minced garlic cloves
19 -
1 cup of thick cream (heavy cream)
20 -
Half a cup of Parmesan, grated
21 -
A cup of mozzarella, shredded
22 -
Add salt and black pepper as needed
23 -
2 tbsp of chopped parsley for garnish
# Instructions:
01 -
Get a pot of salted water boiling and cook the pasta until it's firm but not hard. Save half a cup of the water before draining it.
02 -
Cut the chicken into thinner pieces, then coat with flour, dip in egg, and cover with panko. Heat oil and fry until crispy and fully cooked, reaching 165°F inside.
03 -
In a small pot, mix honey, soy sauce, vinegar, and peppers. Let it gently cook. Stir in the butter last to make it smooth.
04 -
Melt butter in a pan and sauté garlic until it smells good. Pour in cream and stir with Parmesan. Mix with the cooked pasta, adding some saved pasta water if too thick.
05 -
Arrange chicken slices on top of the pasta. Drizzle some honey sauce, sprinkle mozzarella, and place under the broiler until melted. Finish with parsley on top.
# Notes:
01 -
Go easy or heavy on spice based on your liking.
02 -
Keeping a bit of pasta water helps smooth out the sauce.
03 -
Best eaten while the cheese is still gooey and warm.