Honey Pepper Chicken Rigatoni
40 min
|
easy
Recipe by Eunice
Introduction
Think spicy-sweet wing sauce meets pasta night: juicy, paprika-seasoned chicken and bouncy rigatoni coated in a glossy garlic honey pepper sauce, sharpened with soy, Dijon, and a hit of cider vinegar.
Weeknight easy, game day worthy, and zero bland bites on my watch, this Italian-American riff brings big heat, balanced sweet, and a buttery finish that clings to every tube.
Ingredients (6 servings)
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Ingredients for the Chicken
- 2 lb boneless, skinless chicken breast, cut into bite-sized pieces boneless, skinless chicken breast 2 lb
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 2 Tbsp olive oil olive oil
Ingredients for the Rigatoni
- 16 oz rigatoni pasta rigatoni pasta 16 oz
- 4 qt water water
- 1 Tbsp salt salt
Ingredients for the Honey Pepper Sauce
- ¾ cup crushed tomatoes crushed tomatoes 0.75 cup
- ¼ cup chicken broth chicken broth 2 fl oz
- ½ cup honey honey 5.93 oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 1 Tbsp apple cider vinegar apple cider vinegar 0.5 fl oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ½ tsp crushed red pepper crushed red pepper 0.03 oz
- ½ tsp black pepper black peppercorns (for black pepper)
- 3 cloves of fresh garlic, minced garlic 0.27 head (for fresh garlic)
- 2 Tbsp unsalted butter unsalted butter 1 oz
How to Make Honey Pepper Chicken Rigatoni
-
Season the chicken
Pat the chicken dry, then toss with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika until every piece is evenly coated.
Let it sit while you set up the rest so the seasoning can grab hold.
-
Boil the pasta
Bring 4 quarts of water to a hard boil, salt it with 1 tablespoon salt, then add the 16 oz rigatoni.
Cook until just shy of al dente per package directions, reserving 1 cup of starchy pasta water before draining.
-
Sear the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering.
Add the chicken in a single layer, working in batches so it sizzles not steams, and sear 3 to 4 minutes per side until browned and cooked through to 160 F, then transfer to a plate.
-
Build the honey pepper sauce
Lower the heat to medium, add the minced 3 cloves of garlic, and cook 30 seconds until fragrant without letting it burn.
Pour in 1/4 cup chicken broth to deglaze, scraping up the browned bits with a wooden spoon.
Stir in 3/4 cup crushed tomatoes, 1/2 cup honey, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon black pepper.
Simmer 5 to 7 minutes, then swirl in 2 tablespoons butter until the sauce turns glossy and slightly thick.
-
Combine and finish
Return the chicken and any juices to the pan and toss to coat.
Add the drained rigatoni and splash in pasta water as needed so the sauce clings and the pasta finishes cooking in the pan, about 1 to 2 minutes.
-
Taste and serve
Taste and adjust with a pinch of salt, extra black pepper, or a few drops of vinegar to balance the honey.
Serve hot, and if you want a flourish, hit it with chopped parsley or a shower of grated pecorino.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Thighs stay juicier and bring a richer, slightly beefy depth that loves sweet heat, so the sauce tastes rounder and the meat stays tender even if you go a minute long.
- Soy sauce -> tamari
- Tamari gives the same savory backbone with a cleaner finish and is typically gluten free, which keeps the sauce glossy and salty without harshness.
- Honey -> maple syrup
- Maple adds caramel and woodsy notes that play beautifully with black pepper and smoked paprika, giving a more complex, slightly darker sweetness.
Tips
- Dry chicken equals deep sear
- Moisture is the enemy of browning, so pat the chicken dry and do not crowd the pan to get that flavorful fond you need for a powerful sauce.
- Use pasta water like liquid gold
- That starchy water emulsifies the butter and tomatoes so the sauce clings to every ridge of the rigatoni instead of puddling on the plate.
- Balance the sweet heat
- Taste before serving and dial sweetness with a few more drops of vinegar or salt, and boost the pepper for bite if your honey is extra floral.
- Butter goes in at the end
- Finishing the sauce with butter off high heat prevents breaking and gives you a silky, restaurant-level sheen.
- Cut for even cooking
- Keep chicken pieces uniform so they finish together and you do not end up with rubbery bits mixed with undercooked ones.
- Store smart and reheat right
- Cool quickly and stash in glass containers, then reheat gently with a splash of water to loosen the sauce without overcooking the pasta.
Nutrition Facts *
| Energy | 734 | kcal |
|---|---|---|
| Protein | 67 | g |
| Total Fat | 22 | g |
| Carbohydrates | 65 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too thin. How do I thicken it without making it cloying?
- Simmer a few minutes longer to reduce, then finish with a small knob of butter and a splash of pasta water to emulsify rather than dumping in more honey.
- The dish tastes too sweet. How can I correct it?
- Add a few drops of apple cider vinegar, a pinch of salt, and extra cracked black pepper to restore balance, then simmer 1 minute to meld.
- How do I keep the chicken from drying out?
- Sear hot and fast, pull at 160 F, and rest briefly while you build the sauce, or use boneless thighs which are more forgiving.
- Can I make this ahead for meal prep?
- Cook the chicken and sauce, undercook the pasta by 2 minutes, then cool separately and combine while reheating with pasta water so the texture stays bouncy.
- Can I make it spicier without nuking the sweetness?
- Stir in extra crushed red pepper or a spoon of Calabrian chili paste and bump the vinegar a touch to keep the finish clean.
Serving Suggestions
This bowl loves a bright counterpoint, so pair it with a lemony arugula salad or some garlicky roasted broccolini to cut through the glossy honey heat.
If you are feeling extra, top the pasta with toasted buttery breadcrumbs and a shower of fresh parsley, or finish with lemon zest and more cracked black pepper for a bold, peppery snap.
More pairings:
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