Honey Chicken Pasta with Bacon & Herb Cream
Ditch the weeknight dinner rut with this flavor-packed Honey Chicken Pasta! Sweet honey-glazed chicken, smoky bacon, and creamy herb sauce come together in under 30 minutes for a crowd-pleasing meal.
Equipment
- Large Skillet
- Large Pot
- Mixing bowls
- Whisk
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 Tbsp olive oil or butter
- 1 lb boneless, skinless chicken breast cut into bite-sized chunks
- salt to taste
- black pepper to taste
- 4 slices bacon chopped
- 1 cup mushrooms sliced
- 8 oz pasta e.g., penne or fettuccine
Honey Glaze
- 2 Tbsp honey
- 1 Tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil
Herb Cream Sauce
- 1 cup heavy cream
- 2 cloves garlic minced
- 2 Tbsp fresh herbs e.g., parsley, chives, thyme, chopped
Instructions
- Boil the pasta according to package directions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan.
- Add the chicken chunks to the skillet with the bacon grease. Season with salt and pepper. Cook until golden brown and cooked through.
- Add the mushrooms to the skillet and cook until softened and lightly browned.
- In a small bowl, whisk together honey, soy sauce, and sesame oil. Pour over the chicken and mushrooms, cooking for another minute until thickened.
- In a separate bowl, whisk together heavy cream, minced garlic, chopped fresh herbs, salt, and pepper.
- Pour the herb cream sauce over the honey chicken mixture in the skillet. Toss to coat evenly. Add the cooked pasta and bacon, tossing again to combine. Serve immediately.
Notes
Customize with extra veggies like spinach or sun-dried tomatoes. For a spicier kick, add red pepper flakes to the honey glaze. Store leftovers in an airtight container in the fridge for up to 3 days.
