Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 8 oz (225g) penne or fusilli pasta
  • 1/4 cup (60g) honey
  • 1/4 cup (60g) Dijon mustard
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon apple cider vinegar
  • Fresh parsley, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat.
  3. Add the chicken breasts and cook for 6-8 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let rest before slicing.
  4. In the same skillet, combine honey, Dijon mustard, heavy cream, and apple cider vinegar. Whisk together over medium heat until the sauce is smooth and heated through.
  5. Slice the cooked chicken and add it to the skillet with the sauce. Add the cooked pasta and toss everything to combine, ensuring the pasta is well coated in the sauce.
  6. Garnish with fresh parsley and grated Parmesan cheese if desired. Serve immediately.