Sweet Pepper Chicken Pasta (Print Version)

# Ingredients:

→ Crispy Chicken

01 - 2 big boneless, skinless chicken breasts (roughly 1 pound)
02 - 1/2 cup regular flour
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoky paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 large egg, whisked
08 - 1 cup panko breadcrumbs
09 - 1/2 cup vegetable oil, for cooking

→ Honey Pepper Sauce

10 - 1/2 cup honey
11 - 1 tablespoon soy sauce
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon black pepper
14 - 1/2 teaspoon red pepper flakes (if you want)
15 - 1 tablespoon unsalted butter

→ Creamy Pasta

16 - 12 oz penne or rigatoni pasta
17 - 2 tablespoons butter
18 - 2 garlic cloves, finely chopped
19 - 1 cup heavy cream
20 - 1/2 cup grated Parmesan cheese
21 - 1 cup shredded mozzarella cheese
22 - Salt and black pepper to your liking
23 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - Cook pasta in salty water till it's firm to bite. Save 1/2 cup of the cooking water before you drain it.
02 - Cut chicken into thinner pieces, dip in seasoned flour, then egg, then panko. Fry in hot oil until golden and fully cooked (165°F).
03 - Mix honey, soy sauce, vinegar, and peppers in a pot over low heat. Add butter and stir till it looks shiny.
04 - Cook garlic with butter, pour in cream and mix in Parmesan. Combine with your pasta, adding some saved pasta water if it's too thick.
05 - Put sliced chicken on pasta, pour honey pepper sauce over it. Sprinkle mozzarella on top and broil till bubbly. Finish with parsley.

# Notes:

01 - You can make it more or less spicy based on what you like
02 - The starchy pasta water makes the sauce just right
03 - Tastes best when served hot with melty cheese

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