Creamy Chicken Honey Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 12 oz penne pasta
02 - 2 large chicken breasts without bones or skin
03 - A dash of salt and pepper (adjust to your liking)
04 - 2 tablespoons of olive oil

→ For the Sauce

05 - ½ cup finely grated Parmesan cheese
06 - 2 tablespoons honey
07 - 1 tablespoon of melted butter
08 - 1 cup of thickened heavy cream
09 - 1 tablespoon of minced garlic
10 - 1 tablespoon black pepper (or less if you prefer)

→ For Garnish

11 - Chopped fresh parsley (about 1 tablespoon, optional)

# Instructions:

01 - Cook pasta in salty water, following the package’s instructions, until chewy but not mushy. Save a cup of the water before draining.
02 - Rub chicken breasts with salt and pepper. Heat olive oil, and cook chicken on medium-high for about 6 or 7 minutes on each side until its temperature hits 165°F. Let it rest before cutting into slices.
03 - Using the same pan, soften minced garlic in melted butter for a minute or two until it smells amazing.
04 - Pour in honey and pepper, and let it bubble for a couple of minutes until it thickens a bit. Mix in the cream and let it cook down for a few minutes until it starts to feel silky.
05 - Stir pasta into the pan to coat with the sauce. Sprinkle in the Parmesan and stir until melted. Add the chicken slices and mix everything gently.
06 - If you'd like, sprinkle parsley over the top when serving while still nicely warm.

# Notes:

01 - Keep the pasta water handy to loosen up the sauce if it's too thick.
02 - Feel free to use as much or as little black pepper as you prefer.
03 - Swap out the pasta shape for whatever you like or have on hand.