Honey Pepper Chicken Rigatoni 5 ★

45 min | easy

Bowl of honey pepper chicken rigatoni: ridged pasta tubes and bite-size chicken pieces coated in a glossy amber-orange sauce with visible black pepper, on a dark marbled surface.

Updated Mar 7, 2025

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

Rate/Review

Introduction

This honey pepper chicken rigatoni is a cozy, restaurant-style pasta you can easily pull together at home.

Tender, seasoned chicken and chewy rigatoni are coated in a sweet-and-spicy honey pepper sauce that feels extra comforting.

It’s perfect for busy weeknights, casual dinner parties, or any time you’re craving a satisfying bowl of pasta.

White bowl filled with rigatoni and bite-size chicken pieces tossed in a glossy honey-pepper tomato sauce, with visible cracked black pepper and a few wilted green herb leaves, set on a dark speckled countertop.

How to Make Honey Pepper Chicken Rigatoni

Handsfree mode (keeps screen awake)

Season the chicken

Pat the chicken pieces dry with paper towels so the seasoning sticks well.
In a bowl, toss the chicken with salt, black pepper, and smoked paprika until evenly coated.
Let the chicken sit while you start the pasta so the flavors soak in slightly.
Cook the rigatoni

Bring 4 quarts of water and the tablespoon of salt to a boil in a large pot.
Add the rigatoni and cook until just al dente, following the package time as a guide.
Before draining, scoop out about half a cup of starchy pasta water and set it aside.
Drain the rigatoni and keep it warm while you finish the chicken and sauce.

Advertisement
Sear the chicken

Heat the olive oil in a large deep skillet over medium-high heat until it shimmers.
Add the seasoned chicken in an even layer and cook without stirring for 3 to 4 minutes.
Stir and continue cooking until the chicken is browned and cooked through, about 4 to 5 minutes more.
Transfer the chicken and any juices to a plate and keep it loosely covered.
Build the honey pepper sauce

Lower the heat to medium and add one tablespoon of butter to the same skillet.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Whisk in the crushed tomatoes, chicken broth, honey, soy sauce, apple cider vinegar, and Dijon mustard.
Add the crushed red pepper flakes and black pepper, then bring the sauce to a gentle simmer.
Let it bubble for 3 to 5 minutes, stirring often, until slightly thickened and glossy.
Stir in the remaining tablespoon of butter to give the sauce a silky finish.
Combine chicken, sauce, and rigatoni

Return the cooked chicken and any collected juices to the skillet, stirring to coat in the sauce.
Add the drained rigatoni and toss gently until every piece is well covered and glossy.
If the sauce seems too thick, splash in a little reserved pasta water and toss again.
Let the pasta sit over low heat for 1 to 2 minutes to marry the flavors.

Advertisement
Serve and garnish

Taste and adjust the seasoning with extra salt or black pepper if needed.
Serve the honey pepper chicken rigatoni hot, straight from the skillet, for the best texture.
If you like, finish with a sprinkle of chopped parsley or a tiny drizzle of honey.

Skillet filled with rigatoni and bite-size chicken pieces coated in a glossy orange-red honey pepper tomato sauce, shown close up on a dark countertop.

Substitutions

Use boneless, skinless chicken thighs instead of chicken breasts: Thighs stay juicier than breasts and bring a slightly richer, more savory flavor. They hold up beautifully to searing and stay tender even if the pasta sits a bit.
Swap honey with pure maple syrup: Maple syrup gives the sauce a deeper, woodsy sweetness that still pairs well with the peppery heat. The texture stays glossy and smooth, so the rigatoni still gets coated nicely.
Use tamari instead of soy sauce for a gluten-free option: Tamari delivers the same salty, savory backbone without the gluten in many regular soy sauces. The flavor stays familiar, so no one will guess you made the swap.

White bowl filled with honey pepper chicken rigatoni—tubed pasta and browned chicken pieces coated in a glossy tomato-honey sauce, speckled with cracked black pepper, with small red pepper pieces and a few green herb leaves on top; close-up on a dark countertop.

Tips

Cut the chicken evenly: Aim for bite-size pieces that are all about the same thickness, so they cook at the same rate.
Season the pasta water well: Salty cooking water is your first chance to flavor the rigatoni, so do not skip that tablespoon of salt.
Do not rush the sauce simmer: Those few extra minutes of simmering help the honey, tomatoes, and vinegar blend into a balanced, glossy sauce.
Use pasta water to adjust consistency: A splash of hot pasta water loosens a thick sauce without making it watery or dulling the flavor.
Serve in warm bowls: Warm bowls keep the butter-enriched sauce silky and prevent the pasta from cooling or clumping too fast.

Nutrition Facts ^*

Energy	871	kcal
Protein	64	g
Total Fat	20	g
Carbohydrates	113	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of honey pepper chicken rigatoni in a white bowl, with glossy tomato-honey sauce coating rigatoni and chunks of chicken, speckled with black pepper and red pepper flakes and topped with a few green herb leaves; a second bowl is blurred in the background on a dark countertop.

FAQ

What if my sauce tastes too sweet?: Stir in a small splash of extra apple cider vinegar and a pinch of salt. You can also add more crushed red pepper flakes for balance, if you enjoy extra heat.
How can I make the dish milder for kids?: Cut the crushed red pepper in half or leave it out, then add it only to adult portions. You can also serve red pepper flakes at the table so everyone seasons their own bowl.
My chicken turned out dry; what went wrong?: Most likely the pieces were too small or cooked a little too long over high heat. Next time, keep the pieces a bit chunkier and pull them off the heat once just cooked through. Letting the chicken rest on a plate for a few minutes also helps juices settle.
Can I make this ahead for meal prep?: Yes, but cook the pasta just to al dente, so it does not get mushy when reheated. Store the pasta and sauce together, covered, and add a spoonful of water when reheating gently on the stove. Finish with a fresh grind of pepper before serving to wake the flavors back up.

Serving Suggestions

This honey pepper chicken rigatoni loves a side of garlicky green beans or a crisp Caesar salad.

For a cozy dinner, pair it with warm garlic bread and a chilled glass of lightly oaked Chardonnay.

If you want extra indulgence, sprinkle grated Parmesan on top for salty richness against the sweet heat.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Julie, Kelowna, Canada: Amazing! I've even taking some of the honey pepper sauce, mixed it with pieces of chicken and used it on toasted baguette bread. MmmMmmMmm! — 5 ★

Eunice: Great idea for the extra sauce, Julie!
Harriett Patton, Columbus: My husband and I love pasta dishes like this so trying this recipe was a no-brainer for me. We absolutely LOVED it. I used penne as I didn't have rigatoni. I also added some chopped fresh parsley at the end and just prior to serving also sprinkled with freshly grated parmesan cheese. This is easy and fast to make but tastes like a million dollars. — 5 ★

Eunice: Glad it worked so well with penne, Harriett!
Leanne, Brisbane: I'd prepared this recipe when it first came out. When I'd prepared it, my changes were: using 12 oz. rigatoni. The chicken was seasoned and cooked in a skillet, then set aside while the sauce was prepared. Simmering time: at least 5 minutes, then added the chicken and pasta and heated through. — 5 ★

Eunice: That sounds like a solid way to bring it together.