Save The first time I made this honey garlic chicken pasta, my kitchen smelled like a restaurant walk-in at closing time. That sticky, sweet garlic perfume had wandered into the hallway and my neighbor actually knocked on the door to ask what I was cooking. Ive never been prouder to share a recipe than I was that night, handing over a sticky container of leftovers through the doorway.
Last Tuesday my husband came home late and found me standing over the stove, literally scraping the bottom of the pan with a wooden spoon to get every last drop of that sauce. He laughed and asked if I was going to lick the skillet too, and honestly, I considered it for half a second before serving him a bowl instead.
Ingredients
- Chicken breasts: Pounding them to even thickness means they cook at the same speed, no more dried out edges while waiting for the center to catch up
- Honey: The real star here, creating that sticky glaze that makes pasta feel fancy without any actual effort
- Soy sauce: Brings the umami depth that keeps this from tasting like dessert pasta, which is definitely not what were going for
- Garlic: Fresh minced garlic gives you those little bursts of flavor in every bite, way better than garlic powder ever could
- Apple cider vinegar: Cuts through all that sweetness with just enough tang to make you come back for another bite
- Chicken broth: The liquid that cooks the pasta right in the pan, absorbing all those flavors as it bubbles away
- Heavy cream: Makes the sauce velvety and rich, though half and half works if youre trying to be virtuous
- Spaghetti: The thin strands catch the sauce perfectly, though fettuccine will absolutely do in a pinch
- Cornstarch: The secret to getting that perfect coating consistency, turning watery sauce into something that actually sticks
- Parmesan cheese: Salty and nutty, sprinkled on at the end to bring everything together
Instructions
- Season and cook the chicken:
- Pat those chicken breasts dry, rub them with paprika, salt, and pepper until theyre evenly coated, then sear them in hot olive oil until theyre golden and cooked through. Let them rest under foil while you make the sauce, because chicken deserves a moment too.
- Whisk together the honey garlic sauce:
- Combine honey, soy sauce, minced garlic, vinegar, garlic salt, and red pepper flakes in a bowl, then set it aside while you get the pasta started.
- Cook the pasta right in the sauce:
- Pour chicken broth and cream into that same skillet, bring it to a bubble, then add the uncooked spaghetti. Let it simmer covered, stirring occasionally so it doesnt stick, until the pasta is tender and most of the liquid has disappeared.
- Thicken and finish:
- Stir in your honey garlic mixture, add the cornstarch slurry, and let everything bubble for a few minutes until the sauce coats the back of a spoon. Sprinkle with Parmesan, slice the chicken on top, and scatter some parsley if youre feeling fancy.
Save This recipe has become my go to when friends say theyre coming over and I havent been to the grocery store in two weeks. Something about the combination of honey and garlic just makes people lean in a little closer at the dinner table.
Making It Your Way
Ive tried this with rotisserie chicken on desperate weeknights, and honestly, nobody noticed the difference. The sauce is forgiving like that, letting you cut corners without sacrificing the dinner party vibes.
The Heat Factor
Those red pepper flakes are entirely optional, but Ive found that even people who swear they hate spicy food reach for seconds when there is just a tiny kick behind the sweetness. Its the kind of heat that makes you pause, not the kind that makes you reach for milk.
Serving Suggestions
A crisp white wine cuts through that rich sauce perfectly, and a simple green salad with vinaigrette balances all the sweetness on the plate.
- Make sure you have bread on hand, because wiping the plate with crusty bread is practically required
- The sauce thickens as it sits, so if youre reheating leftovers, splash in a little chicken broth to loosen it up
- This pasta actually tastes better the next day, which is saying something for a pasta dish
Save There is something deeply satisfying about a recipe that tastes like it took hours but actually came together in thirty five minutes, and this pasta delivers exactly that kind of kitchen magic.
Recipe Questions
- → Can I make this dish spicy?
Absolutely. Increase the red pepper flakes to 1 teaspoon or add a dash of sriracha to the honey garlic sauce. You can also serve with hot sauce on the side.
- → What pasta works best besides spaghetti?
Fettuccine, linguine, or penne all work beautifully. Thicker noodles like fettuccine hold the creamy sauce especially well, while shorter pasta shapes make for easier serving.
- → Can I use rotisserie chicken?
Yes. Shred about 2 cups of rotisserie chicken and stir it into the pasta during the last 2 minutes of cooking. This skips the searing step and reduces total time to about 20 minutes.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth over medium-low heat, stirring occasionally until warmed through. The sauce thickens when chilled, so the added liquid helps restore consistency.
- → Can I make this gluten-free?
Use gluten-free spaghetti and tamari or coconut aminos instead of soy sauce. Ensure all other ingredients, including the chicken broth and cornstarch, are certified gluten-free. The cooking method remains the same.
- → Why cook pasta directly in the sauce?
Cooking spaghetti in the broth and cream allows the noodles to absorb flavor as they cook. The starch released into the liquid naturally thickens the sauce, creating a creamy coating that clings perfectly to every strand.