Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb penne pasta
- 1 cup chicken broth
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, whisk together honey, soy sauce, apple cider vinegar, Dijon mustard, garlic powder, onion powder, and black pepper. Add the chicken pieces and toss to coat thoroughly.
- Step 2: Add the penne pasta and chicken broth to the bowl with the chicken mixture. Stir to combine, ensuring the pasta is evenly coated.
- Step 3: Pour the entire mixture into a large, oven-safe skillet or baking dish.
- Step 4: Bake for 25-30 minutes, or until the pasta is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Stir halfway through baking to ensure even cooking.
- Step 5: Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley or green onions, if desired.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of chicken broth if needed to prevent dryness.
- Serve this vibrant dish with a side of crusty bread to soak up the delicious tangy sauce.
- For extra depth of flavor, marinate the chicken in the honey-BBQ sauce for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American