Sticky Honey Garlic Chicken Pasta (Print Version)

Tender chicken with glossy honey garlic sauce over creamy parmesan spaghetti

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 lb), pounded to even thickness
02 - 1 teaspoon paprika
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 2 tablespoons extra virgin olive oil

→ Honey Garlic Sauce & Pasta

06 - 1/3 cup honey
07 - 1/4 cup soy sauce
08 - 2 teaspoons minced garlic
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon garlic salt
11 - 1/2 teaspoon red pepper flakes
12 - 2 cups chicken broth
13 - 1/2 cup heavy whipping cream
14 - 8 ounces spaghetti, uncooked
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - 1/4 cup grated Parmesan cheese

→ Garnish

18 - Chopped fresh parsley
19 - Extra red pepper flakes

# How to Make It:

01 - Season the chicken breasts evenly with paprika, kosher salt, and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 5 minutes on one side.
03 - Flip the chicken, reduce heat to medium-low, and cook another 5 to 7 minutes until internal temperature reaches 165°F.
04 - Remove chicken from the skillet and tent with foil to keep warm.
05 - In a medium bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes. Set aside.
06 - In the same skillet over medium-high heat, pour in chicken broth and heavy cream. Stir to combine and bring to a gentle boil.
07 - Add uncooked spaghetti, fanning it out or breaking it in half so it lays mostly flat. Stir with tongs to coat and submerge.
08 - Reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
09 - In a small bowl, whisk cornstarch with water to create a slurry.
10 - Pour the honey garlic sauce over the pasta. Stir well, then immediately add the cornstarch slurry.
11 - Simmer uncovered for 2 to 3 minutes, stirring often, until the sauce thickens and coats the pasta.
12 - Remove from heat and sprinkle with Parmesan cheese.
13 - Slice the cooked chicken and arrange on top of the pasta. Garnish with chopped parsley and extra red pepper flakes if desired. Serve immediately.

# Additional Tips::

01 -
  • The sauce is thick, glossy, and clings to every strand of pasta without feeling heavy.
  • One skillet does almost all the work, which means less cleanup when you're already tired.
  • That honey-garlic-soy balance hits a sweet spot that makes people ask for the recipe before they're even done eating.
02 -
  • Don't skip making the cornstarch slurry separately; dumping cornstarch directly into the liquid creates lumps that survive until you eat them.
  • The pasta continues absorbing sauce as it sits, so if you're not serving immediately, keep the heat low and add a splash of broth if it gets too thick.
03 -
  • Mince your garlic fresh right before cooking; pre-minced loses its sharp edge and makes the sauce taste dull.
  • Keep a little chicken broth nearby while simmering; if the pasta looks like it's absorbing liquid faster than usual, add a quarter cup at a time rather than ending up with a dry, gluey mess.
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