Save to Pinterest The first time I made this honey garlic chicken pasta, I was rushing to get dinner on the table before friends arrived. The smell of caramelized honey and garlic hit me, and I knew this was going to be special. Now it is the meal I turn to when I want something impressive but do not have hours to spend cooking. The way the glossy sauce clings to each strand of spaghetti still makes me pause and appreciate the simple magic of it all.
Last winter my sister came over exhausted from a brutal week at work. I set a steaming bowl of this pasta in front of her, watched her take that first bite, and saw her shoulders actually drop. She said it was the first thing that had made her feel warm and taken care of in days. That is the power of a really good sauce and tender chicken.
Ingredients
- 2 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook uniformly and stay juicy throughout
- Paprika, kosher salt, and black pepper: This simple trio creates a beautiful crust and seasons the chicken all the way through
- Extra virgin olive oil: Use a generous amount to get a golden sear on the chicken
- Honey: The star of our sauce, creating that gorgeous glossy finish we are after
- Soy sauce: Adds the essential salty depth that balances the sweetness of the honey
- Minced garlic: Fresh garlic is nonnegotiable here for that aromatic punch
- Apple cider vinegar: Cuts through the richness and brightens the entire dish
- Chicken broth and heavy cream: Together they form the luscious base that cooks the pasta right in the pan
- Spaghetti: The thin strands are perfect for catching every drop of sauce
- Cornstarch and water: This slurry is what transforms our sauce from thin to perfectly clingy
- Grated Parmesan: Adds a savory finish and helps the sauce coat the pasta even better
Instructions
- Season and sear the chicken:
- Pat the chicken dry, pound it gently so it is an even thickness, then sprinkle both sides with paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat until it shimmers, add the chicken, and let it develop a golden crust undisturbed for 5 minutes before flipping.
- Finish cooking the chicken:
- Reduce the heat to medium low and cook another 5 to 7 minutes until the chicken reaches 165°F internally. Transfer it to a plate and tent loosely with foil while you make the sauce.
- Whisk together the honey garlic sauce:
- In a medium bowl, combine the honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes if you like a little heat.
- Start the pasta base:
- Pour the chicken broth and heavy cream into the same skillet over medium high heat, stirring to pick up any browned bits from the chicken. Bring it to a gentle boil.
- Cook the spaghetti directly in the sauce:
- Add the uncooked spaghetti, fanning it out or breaking it in half so it lays mostly flat in the liquid. Use tongs to push the pasta down as it starts to soften.
- Simmer until al dente:
- Reduce the heat to medium low, cover, and simmer for 10 to 12 minutes, stirring occasionally so the pasta does not stick, until most of the liquid is absorbed and the pasta is tender but still has a little bite.
- Prepare the cornstarch slurry:
- Whisk the cornstarch and water in a small bowl until completely smooth.
- Add the honey garlic sauce:
- Pour the honey garlic mixture over the pasta, stir well to combine, then immediately stir in the cornstarch slurry.
- Thicken the sauce:
- Simmer uncovered for 2 to 3 minutes, stirring constantly, until the sauce thickens into a glossy coating that clings to the pasta.
- Finish and serve:
- Remove from heat, sprinkle with Parmesan cheese, slice the chicken, and arrange it on top. Garnish with fresh parsley and extra red pepper flakes if you want, then serve while it is steaming hot.
Save to Pinterest This recipe has become my go to for new parents, busy friends, or anyone who just needs a hug in a bowl. There is something about that sweet and savory honey garlic flavor that makes people pause mid conversation and say wow.
Make It Your Way
I have learned that half and half works beautifully if you want to lighten things up a bit. The sauce will not be quite as rich, but it still delivers that creamy velvety texture we love. Fettuccine or linguine are excellent substitutes for spaghetti if that is what you have in the pantry.
The Weeknight Shortcut
On nights when even 35 minutes feels like too much, a rotisserie chicken from the grocery store saves the day. Shred it and add it at the very end just long enough to heat through. You get all the flavor in half the time.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the sweetness of the honey sauce beautifully. I also love a simple green salad with an acidic vinaigrette to balance the richness of the pasta. Crusty bread is nonnegotiable for sopping up every last drop of that sauce.
- Make a double batch of the honey garlic sauce and keep it in the fridge for quick weeknight meals
- Leftovers reheat surprisingly well, just add a splash of cream or broth to loosen the sauce
- If the sauce gets too thick, a tablespoon of pasta water brings it right back to life
Save to Pinterest I hope this recipe finds you on a busy weeknight and turns an ordinary dinner into something memorable.
Recipe FAQs
- → Can I use pre-cooked chicken to save time?
Yes, shredded rotisserie chicken works perfectly. Add it during the last few minutes of simmering just to warm through. This shortcut reduces total time to about 20 minutes.
- → What pasta shapes work best?
Spaghetti, fettuccine, or linguine all work beautifully. Long strands capture the thick honey garlic sauce well. Avoid short shapes like penne since they won't coat as evenly.
- → How can I make this lighter?
Substitute half-and-half for the heavy cream. You can also reduce the honey to ¼ cup and increase the garlic for a more savory profile. The dish remains satisfying with fewer calories.
- → Is this gluten-free?
Use gluten-free spaghetti and verify your soy sauce is gluten-free (tamari works well). All other ingredients are naturally gluten-free. The texture remains excellent with GF pasta.
- → Can I make this spicy?
Increase red pepper flakes to 1 teaspoon for moderate heat or add a teaspoon of sriracha to the honey garlic mixture. The cream balances spiciness beautifully while maintaining the sauce's silky texture.
- → How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth, as the sauce thickens when chilled. The microwave works, but a skillet over low heat preserves texture best.