Sticky Honey Garlic Chicken Pasta (Printable)

Tender chicken in glossy honey garlic sauce over creamy Parmesan pasta. 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

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

→ Pasta & Base

12 - 2 cups chicken broth
13 - ½ cup heavy whipping cream
14 - 8 oz 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

# Method:

01 - Rub chicken breasts evenly with paprika, kosher salt, and black pepper on all sides.
02 - Heat olive oil in large skillet over medium heat. Add chicken and cook 5 minutes on first 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 medium bowl.
05 - In same skillet over medium-high heat, combine chicken broth and heavy cream. Bring to gentle boil.
06 - Add uncooked spaghetti, fanning out or breaking in half. Stir with tongs to coat and submerge. Cover, reduce heat to medium-low, and simmer 10–12 minutes until al dente and liquid is mostly absorbed, stirring occasionally.
07 - Whisk cornstarch with water in small bowl until smooth.
08 - Pour honey garlic sauce over pasta. Stir well, add cornstarch slurry, and simmer uncovered 2–3 minutes until sauce thickens and coats pasta.
09 - Remove from heat and sprinkle with Parmesan cheese, stirring to incorporate.
10 - Slice cooked chicken and arrange over pasta. Garnish with chopped parsley and extra red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce hits every craving spot—sweet, salty, creamy, with just enough kick to wake up your tastebuds
  • Everything happens in one pan, including cooking the pasta right in the sauce, which somehow makes it taste infinitely better
  • It comes together in about 30 minutes but looks and tastes like something from a restaurant kitchen
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so the sauce should look slightly looser than you want it when you finish cooking
  • Cornstarch needs to boil to activate its thickening power, which is why we simmer those last few minutes
  • Resist the urge to rinse your pasta after cooking—that starch is what helps the sauce cling
03 -
  • If your sauce splits or looks grainy, whisk in a tiny bit more cold cream and it should come back together
  • The red pepper flakes bloom in hot oil, so toast them in the pan for 30 seconds before adding liquids if you want more heat
  • Room temperature ingredients help the sauce emulsify better, so take your cream out of the fridge while you prep
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