No-Fuss Honey Mustard Chicken Pasta with Bell Peppers

Get dinner on the table in just 30 minutes with this creamy, sweet-and-savory honey mustard chicken pasta. Packed with vibrant bell peppers and tender chicken breast, this dish balances comfort and ease for a busy weeknight.

Ingredients

For the Pasta & Chicken:

• 8 oz (225g) pasta of your choice (penne, fusilli, or fettuccine work best)
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow or orange bell pepper, sliced into thin strips
• 2 tablespoons olive oil (divided)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon smoked paprika

For the Honey Mustard Sauce:

• 1/3 cup Dijon mustard (or grainy mustard for texture)
• 1/3 cup honey
• 1/3 cup low-sodium chicken broth
• 1/3 cup heavy cream (or half-and-half for a lighter option)
• 1 tablespoon fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese (optional, for finishing)
• Fresh parsley, chopped (for garnish)

Step-by-Step Cooking Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to the package directions until al dente.
3. Crucial step: Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the rest.

Step 2: Sear the Chicken

1. Pat the chicken cubes completely dry with paper towels and season generously with salt, pepper, and smoked paprika.
2. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
3. Add the chicken in a single layer and sear undisturbed for 4 to 5 minutes until golden brown. Flip and cook for another 3 minutes until cooked through (internal temperature reaches 74°C or 165°F).
4. Remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the Aromatics and Bell Peppers

1. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the butter.
2. Add the diced onions and sliced red and yellow bell peppers. Sauté for 5 to 6 minutes until the peppers are tender-crisp and slightly charred at the edges.
3. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Mix the Honey Mustard Sauce

1. In a small bowl, whisk together the honey, Dijon mustard, chicken broth, heavy cream, and lemon juice until smooth.
2. Pour the sauce directly into the skillet with the bell peppers, scraping up any browned bits stuck to the bottom of the pan.
3. Bring the mixture to a gentle simmer for 2 to 3 minutes until the sauce thickens slightly.

Step 5: Combine and Coat

1. Return the cooked chicken (along with any resting juices) back into the skillet with the sauce and peppers.
2. Add the drained pasta directly into the pan. Toss everything thoroughly over low heat for 1 to 2 minutes so the pasta absorbs the flavors.
3. If the sauce is too thick, splash in a little of the reserved pasta water to achieve a glossy, silky coating.

Step 6: Serve

1. Remove from heat, stir in the grated Parmesan cheese (if using), and garnish with chopped fresh parsley.
2. Serve hot and enjoy!

Chef’s Tip: For an extra protein boost or a smoky flavor profile, you can toss in a handful of cooked bacon bits or crispy pancetta right before serving.

Would you like a suggestion for a quick side dish or salad that pairs well with this pasta?