Description
This Sweet & Tangy Honey Dijon Chicken & Pasta recipe is a quick and flavorful dinner option featuring tender chicken strips coated in a luscious honey Dijon sauce, tossed with perfectly cooked penne pasta. Ready in just 30 minutes, it’s a deliciously balanced dish with a hint of sweetness, a touch of tang, and a subtle kick from optional red pepper flakes.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, cut into strips or bite-sized chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Pasta
- 2 cups cooked penne pasta
Sauce
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon soy sauce (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon butter (optional)
Garnish
- Fresh chopped parsley or basil (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions, about 10-12 minutes. Drain and set aside.
- Season the Chicken: In a bowl, combine chicken pieces with salt, black pepper, garlic powder, and paprika to evenly coat the chicken.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook, turning occasionally, until golden brown and cooked through, about 5-7 minutes. Remove the chicken from skillet and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant. Stir in Dijon mustard, honey, and soy sauce (if using). Add crushed red pepper flakes if preferred. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce. Stir to ensure every piece is coated. Add the cooked penne pasta and toss everything together until well combined and heated through.
- Add Butter (Optional): Stir in butter for an extra creamy texture and rich flavor. Allow it to melt fully into the sauce.
- Garnish and Serve: Remove the skillet from heat. Garnish with freshly chopped parsley or basil, and serve the dish warm for the best taste.
Notes
- You can substitute penne pasta with any short pasta like rigatoni or fusilli.
- For a spicier touch, increase the amount of crushed red pepper flakes.
- Use low-sodium soy sauce to control salt levels if preferred.
- Butter adds richness but can be omitted for a lighter dish.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
