Sticky Honey Garlic Chicken Pasta (Printable)

Creamy pasta with tender chicken in a sweet and spicy honey garlic sauce, ready in 35 minutes.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 1 lb), pounded to even thickness
02 - 1 teaspoon paprika
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 2 tablespoons extra virgin olive oil

→ Honey Garlic Sauce & Pasta

06 - ⅓ cup honey
07 - ¼ cup soy sauce
08 - 2 teaspoons garlic, minced
09 - 1 tablespoon apple cider vinegar
10 - ½ teaspoon garlic salt
11 - ½ teaspoon red pepper flakes
12 - 2 cups chicken broth
13 - ½ cup heavy whipping cream
14 - 8 ounces spaghetti, uncooked
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - ¼ cup Parmesan cheese, grated

→ Garnish

18 - Chopped fresh parsley
19 - Extra red pepper flakes

# Directions:

01 - Rub the chicken breasts evenly with paprika, kosher salt, and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 5 minutes on one side until golden.
03 - Flip chicken, reduce heat to medium-low, and cook 5–7 minutes until internal temperature reaches 165°F. Remove and tent with foil.
04 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes in a medium bowl.
05 - In the same skillet over medium-high heat, combine chicken broth and heavy cream. Bring to a gentle boil.
06 - Add spaghetti, fanning out or breaking in half to submerge. Stir with tongs to coat. Cover and simmer over medium-low for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
07 - Whisk cornstarch with water in a small bowl until smooth and dissolved.
08 - Pour honey garlic sauce over pasta, stir well, then add cornstarch slurry. Simmer uncovered for 2–3 minutes, stirring frequently, until sauce thickens and coats pasta.
09 - Remove from heat, sprinkle with Parmesan cheese, and stir to combine. Slice cooked chicken and arrange on top of pasta.
10 - Sprinkle with chopped fresh parsley and additional red pepper flakes if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce clings to every strand of pasta like it belongs there, creating those glossy restaurant style noodles you usually have to pay for
  • Everything happens in one pan, which means maximum flavor and minimum dishes, the kind of math I can get behind
02 -
  • The sauce will look impossibly thin right before you add the cornstarch, but trust the process, it transforms in the last two minutes of cooking
  • Pasta continues absorbing liquid even after you turn off the heat, so dont cook it until every drop is gone or youll end up with sticky pasta instead of silky pasta
03 -
  • Use the tongs to constantly lift and separate the pasta while it cooks, preventing it from becoming one giant stuck together noodle clump
  • Grate your own Parmesan instead of buying it pre grated, the melting difference alone is worth the extra thirty seconds of effort
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