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Honey Pepper Chicken Panini Pasta taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Honey Pepper Chicken Pasta Pressure Cooker Recipe

This creamy Honey Pepper Chicken Pasta comes together in just 30 minutes using a pressure cooker. Juicy chicken, honey sweetness, and black pepper heat combine with Parmesan and cream for a one-pot comfort meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 620 kcal

Equipment

  • 1 Skillet Large

Ingredients
  

Main ingredients

  • 2 boneless skinless chicken breasts large
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons honey
  • 1 tablespoon black pepper adjust to taste
  • 12 oz penne pasta or your preferred pasta
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon garlic minced
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley optional, for garnish

Instructions
 

Instructions

  • Cook the pasta according to package directions. Drain and set aside.
  • Season chicken breasts with salt and pepper on both sides.
  • Heat olive oil in a skillet over medium heat. Cook chicken 6-7 minutes per side until golden brown and cooked through. Remove and let rest before slicing.
  • In the same skillet, add butter and minced garlic. Sauté 1 minute until fragrant.
  • Add honey and black pepper. Stir and simmer for 2 minutes.
  • Pour in heavy cream, then stir in parmesan cheese. Stir continuously for 3-4 minutes until sauce thickens.
  • Add cooked pasta and toss to coat in sauce.
  • Return sliced chicken to skillet and combine with pasta and sauce.
  • Garnish with parsley and serve warm.

Notes

For milder spice, reduce the black pepper. You can prep the chicken ahead for faster weeknight meals. Store leftovers in the fridge up to 4 days or freeze portions for later.