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Honey-Orange Chicken and Pasta Recipe

Honey-Orange Chicken and Pasta Recipe

This dish is elegant enough for company and tastes like you spent all day in the kitchen. With five children to keep up with, I look for recipes that are easy to prepare. They love this chicken and pasta meal, with its honey orange sauce. I use citrus fruits and juices often in cooking since citrus is plentiful here in Southern California.
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 3 tablespoons butter, divided
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 medium onion, sliced
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup orange juice
  • 1/4 cup honey
  • 1/2 cup pitted ripe olives, halved
  • Hot cooked linguine


  • 1. In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute onion in remaining butter until tender.
  • 2. In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Yield: 4 servings.

Nutritional Facts

1 each: 330 calories, 13g fat (6g saturated fat), 86mg cholesterol, 857mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 24g protein .

Reviews for Honey-Orange Chicken and Pasta

Sort By :
cee-jay 151893
Reviewed Nov. 1, 2014

"A neighbor served this recipe to us and we really enjoyed it. An added plus for DH is the lack of a red tomato base.

Question: Is this a "Stand-Alone" type dish OR should a side dish be served with it? What should be served if a side dish is needed?"

lurky27 104932
Reviewed Mar. 1, 2012

"This recipe is packed with flavor! We omitted the olives.

~ Theresa"

proud_mamma_050810 155838
Reviewed Jan. 15, 2011

"My oldest daughter (she is my picky eater) and i loved this recipe. although my husband and youngest daughter didnt care for it as much"

Reviewed Nov. 30, 2010

"Fairly quick and produces a sweet tasting pasta dish."

slug9000 159906
Reviewed Jun. 28, 2010

"I made this dish with rice instead of pasta, and I used tofu instead of chicken. It was delicious. I added a bit more black pepper, and a tiny amount of red pepper, to make it more spicy. I will definitely make it again. It was really easy to make, and very tasty!"

Sascha18 134370
Reviewed Feb. 27, 2010

"I didn't think this recipe was anything special. It definitely had good flavor. I omitted the olives and the onions and added cashews to it. This will probably be a one time thing."

dkpadilla 151891
Reviewed Nov. 25, 2009

"My family enjoyed this dish; however, they did point out that they would prefer more sauce (I'll double the sauce next time). They also stated they would like to try it with rice instead of linguine. I was absolutely surprised that my kids liked it, 13, 14, and 15 year-olds. Will include this recipe on the monthly menu for our family."

jeannie1238 134369
Reviewed May. 17, 2009

"I made this tonight. It was easy to make. My husband and I loved it. I will be making this again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.