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Sticky Honey Garlic Chicken Pasta Recipe

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4.1 from 6 reviews

This Sticky Honey Garlic Chicken Pasta is a deliciously satisfying dish featuring tender, pan-seared chicken breasts coated in a flavorful honey garlic sauce. The sauce doubles as the pasta cooking liquid, allowing the spaghetti to absorb all the savory, sweet, and tangy notes before being thickened into a luscious coating. Finished with Parmesan cheese and optional red pepper flakes for a gentle kick, this one-pan meal is perfect for a comforting weeknight dinner in just 35 minutes.

Ingredients

Chicken

  • 2 boneless skinless chicken breasts (about 1 pound total), pounded to an even thickness
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Sauce

  • ⅓ cup (113 g) honey
  • ¼ cup (64 g) soy sauce
  • 2 teaspoons garlic, minced
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic salt
  • ½ teaspoon red pepper flakes (optional)

Pasta

  • 2 cups (16 ounces / 480 g) chicken broth
  • ½ cup (119 g) heavy whipping cream
  • 8 ounces spaghetti, uncooked
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ¼ cup (25 g) Parmesan cheese

Instructions

  1. Season the chicken: Pat the chicken breasts dry and season evenly on both sides with paprika, kosher salt, and black pepper to infuse flavor.
  2. Heat the oil and cook chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts once the oil is hot and cook for 5 minutes on one side.
  3. Flip and finish cooking chicken: Flip the chicken breasts and reduce heat to medium-low. Cook for an additional 5-7 minutes until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
  4. Remove chicken and keep warm: Transfer the cooked chicken to a plate and tent with aluminum foil to keep warm while preparing the pasta.
  5. Prepare honey garlic sauce: In a medium bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes if using. Set this sauce aside for later.
  6. Bring broth and cream to boil: Pour the chicken broth and heavy cream into the skillet and stir. Heat over medium-high until it reaches a gentle boil.
  7. Add uncooked spaghetti: Add the spaghetti to the skillet, fanning out or breaking it if necessary so it lays mostly flat. Use tongs to stir gently, ensuring the noodles are submerged and coated in the liquid.
  8. Simmer pasta: Reduce heat to medium-low, cover, and let the pasta simmer for 10-12 minutes, stirring occasionally. Cook until pasta is al dente and most liquid is absorbed.
  9. Make cornstarch slurry: In a small bowl, whisk together cornstarch and water until smooth to create the slurry for thickening the sauce.
  10. Add honey garlic sauce and slurry: Pour the prepared honey garlic sauce into the skillet with the pasta. Stir well, then immediately stir in the slurry. Let the mixture simmer uncovered for 2-3 minutes, stirring frequently until the sauce thickens and coats the pasta beautifully.
  11. Finish pasta and add cheese: Remove the skillet from heat and sprinkle Parmesan cheese evenly over the pasta, mixing gently to combine.
  12. Slice chicken and assemble: Slice the cooked chicken breasts into strips and arrange them on top of the pasta in the skillet or serving dishes.
  13. Garnish and serve: Garnish with chopped parsley and additional red pepper flakes if desired. Serve immediately while warm and enjoy.

Notes

  • For even cooking, pound the chicken breasts to an even thickness before seasoning and cooking.
  • If you prefer less spiciness, omit the red pepper flakes or adjust to taste.
  • Breaking the spaghetti in half helps it fit better in the skillet and cook evenly.
  • Keep an eye on the pasta as it simmers to prevent sticking; stir occasionally for best results.
  • Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety and optimal juiciness.

Find it online: https://lauracooks.com/sticky-honey-garlic-chicken-pasta-recipe/