Simple Honey Pepper Chicken Pasta Pressure Cooker Recipe
This quick one-pot pasta combines bite-sized chicken with a sweet honey pepper glaze and simmered tomatoes, all stirred into tender pasta for a satisfying dinner in under 30 minutes.
Equipment
- 1 Large skillet or sauté pan
- 1 Pasta pot
- 1 Colander
Ingredients
Main Ingredients
- 2 large chicken breasts diced into bite-sized pieces
- 2 tablespoon olive oil for browning
- 3 tablespoon honey for sweetness
- 2 teaspoon freshly cracked black pepper adjust to taste
- 1 cup chicken broth for savory depth
- 1 tablespoon soy sauce for umami flavor
- 1 tablespoon apple cider vinegar or lemon juice
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 300 g pasta rotini or spaghetti
- 1 tablespoon cornstarch mixed with 2 tablespoon water
- fresh parsley chopped, for garnish
- salt to taste
Instructions
Instructions
- Cook pasta in salted boiling water according to its instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and salt. Cook until golden and cooked through, about 7-10 minutes. Set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant.
- Add honey and cracked black pepper. Cook for 2 minutes, stirring to coat the chicken pieces well.
- Pour in chicken broth, soy sauce, and apple cider vinegar. Let simmer for 5–7 minutes until slightly reduced.
- Add cherry tomatoes and cook for 3–4 minutes until softened.
- Return chicken to the skillet. Stir in cornstarch slurry and let sauce thicken.
- Add cooked pasta to the skillet. Toss everything together and cook for another 2–3 minutes until warmed through. Garnish with fresh parsley and serve.
Notes
Use freshly cracked black pepper for best flavor. Add vegetables like spinach or bell peppers for extra nutrients. Leftovers reheat well with a splash of broth.