Save to Pinterest The first time I made this honey garlic chicken pasta, my husband actually stopped mid-bite to ask what restaurant I ordered from. We were both exhausted after a chaotic day, and I threw this together in about thirty minutes. That moment of watching someone genuinely excited about dinner after a long day is pure magic. Now its become our go-to when we want something that feels special but doesnt require three hours of prep work.
Last winter my sister came over during a particularly rough week at work. I made this pasta while she sat at my counter venting about her day. By the time I slid that steaming bowl in front of her, garnished with fresh parsley and extra red pepper flakes just how she likes it, she actually got quiet for a full minute. Food has this way of making everything feel manageable again.
Ingredients
- Chicken breasts: Pounding them to even thickness is the secret to perfectly cooked meat that stays juicy throughout
- Paprika: Adds a subtle earthy flavor and beautiful golden color to the chicken
- Honey: Creates that gorgeous glossy finish and natural sweetness that balances the soy sauce
- Soy sauce: Provides the essential salty umami foundation that makes this sauce irresistible
- Garlic: Fresh minced garlic gives you those aromatic pockets of flavor throughout the dish
- Apple cider vinegar: Cuts through the richness and adds a bright tang that keeps every bite interesting
- Red pepper flakes: Even if you are sensitive to heat, a tiny bit adds depth without overwhelming the dish
- Chicken broth: Cooking the pasta directly in the broth infuses every strand with incredible flavor
- Heavy cream: Transforms the sauce into something luxuriously silky and restaurant quality
- Spaghetti: The thin noodles catch the sauce perfectly while still maintaining a nice al dente texture
- Cornstarch: Essential for getting that thick glossy coating that clings to the pasta beautifully
- Parmesan cheese: Adds a salty nutty finish that pulls all the flavors together at the end
Instructions
- Season the chicken:
- Mix the paprika, salt, and pepper, then press it evenly onto both sides of your pounded chicken breasts
- Sear the chicken:
- Heat that olive oil in your large skillet over medium heat until it shimmers, then add chicken and cook for 5 minutes on the first side until golden
- Finish cooking:
- Flip the chicken, turn the heat down to medium low, and cook another 5 to 7 minutes until it reaches 165°F internally
- Rest the meat:
- Move the chicken to a plate and tent it with foil so it stays warm while you make the magic happen in the pan
- Mix the sauce base:
- Whisk together the honey, soy sauce, garlic, vinegar, garlic salt, and red pepper flakes until smooth
- Start the pasta cooking liquid:
- Pour the chicken broth and cream into the same skillet and bring it to a gentle bubble over medium high heat
- Add the spaghetti:
- Fan out your noodles or break them in half, nestle them into the liquid, and use tongs to push them down
- Cook the pasta:
- Cover the pan, reduce heat to medium low, and simmer for 10 to 12 minutes while stirring occasionally until pasta is al dente
- Prepare the thickener:
- Whisk the cornstarch and water in a small bowl until completely smooth with no lumps
- Combine everything:
- Pour in your honey garlic mixture, stir well, then add the cornstarch slurry and simmer for 2 to 3 minutes until thickened
- Add the finishing touch:
- Remove from heat and sprinkle with Parmesan while the sauce is still hot so it melts into every strand
- Plate it up:
- Slice your rested chicken and arrange it on top of the pasta with some extra parsley and red pepper flakes
Save to Pinterest This recipe saved me during finals week in college. My roommate and I would take breaks from studying to make it, standing in our tiny kitchen watching the sauce bubble while gossiping about our classes. Something about that honey garlic smell filling the whole apartment made everything feel less overwhelming.
Make It Lighter
I have used half and half instead of heavy cream when I was trying to be healthier, and honestly the sauce still turns out beautifully creamy. The cornstarch does most of the thickening work anyway, so you will not miss those extra calories one bit.
Pasta Perfection
While spaghetti works perfectly here, fettuccine or linguine catch even more of that sticky sauce because they are wider noodles. Just adjust your cooking time by a minute or two since thicker pasta takes slightly longer to reach al dente.
Shortcuts That Actually Work
On nights when even 30 minutes feels like too much, I grab a rotisserie chicken from the grocery store and skip the whole chicken cooking step. The sauce tastes just as incredible, and I have dinner on the table in under 15 minutes flat.
- Whisk your cornstarch slurry right before adding it, since it settles quickly
- If the sauce gets too thick, splash in a little more chicken broth to thin it out
- Always grate your own Parmesan fresh for the best melting texture
Save to Pinterest There is something deeply satisfying about a recipe that comes together this quickly but tastes like you spent all day cooking it. That first bite of sticky coated pasta with tender chicken never gets old.
Recipe Questions & Answers
- → Can I use different pasta shapes?
Absolutely. While spaghetti works beautifully for coating with sauce, fettuccine, linguine, or even penne will work just as well. Adjust cooking time as needed for thicker shapes.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth or cream to restore the sauce's consistency.
- → Can I make this spicy?
Yes! Increase the red pepper flakes to 1 teaspoon or add a drizzle of sriracha into the honey garlic mixture. You can also use chili garlic sauce for extra depth.
- → Is there a substitute for heavy cream?
Half-and-half works for a lighter version, though the sauce won't be quite as rich. Coconut milk creates a dairy-free alternative with subtle tropical notes.
- → Why cook pasta directly in the sauce?
Cooking pasta in the broth and cream allows the noodles to absorb flavor directly and releases starch into the liquid, creating a naturally thickened, cohesive sauce that clings perfectly.