Sticky Honey Garlic Chicken Pasta

The first time I made this honey garlic chicken pasta, my kitchen smelled like heaven and my roommate kept wandering in asking if it was done yet. I'd been experimenting with one-pot pasta recipes, trying to find something that felt special enough for Friday night but simple enough for a Tuesday. The way the glossy sauce clings to each strand of spaghetti still makes me do a happy dance every single time.

Last winter my sister was recovering from surgery and I brought over a batch of this pasta. She texted me two days later asking for the recipe because her husband who usually hates sweet sauces had gone back for thirds. Now it's their go-to comfort food whenever someone needs a little extra care.

Ingredients

• 2 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook evenly and stay tender
• Paprika, kosher salt, and black pepper: This simple trio creates a beautiful crust and seasons the chicken inside and out
• 2 tablespoons extra virgin olive oil: The foundation for cooking your chicken to golden perfection
• ⅓ cup honey and ¼ cup soy sauce: The dynamic duo that creates that addictive sweet and savory glaze
• 2 teaspoons garlic, minced: Fresh garlic is non-negotiable here for that aromatic punch
• 1 tablespoon apple cider vinegar: Adds just enough acid to cut through the sweetness
• ½ teaspoon red pepper flakes: Optional but highly recommended for that gentle background warmth
• 2 cups chicken broth and ½ cup heavy cream: The liquid base that transforms into a velvety sauce
• 8 ounces spaghetti: Break it in half if you prefer shorter noodles or leave it long for that restaurant-style twirl
• 1 tablespoon cornstarch mixed with 2 tablespoons water: The secret to getting that gorgeous glossy coating
• ¼ cup grated Parmesan cheese: Sprinkle this on at the end for a salty, nutty finish

Instructions

Season and sear the chicken:

Rub the chicken breasts with paprika, salt, and pepper until they're evenly coated. Heat your olive oil in a large skillet over medium heat, then add the chicken and let it develop a golden crust for about 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. Remove it from the pan and tent with foil to keep it warm while you work on the sauce.

Whisk together the honey garlic sauce:

In a medium bowl, combine honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes until smooth.

Start the pasta base:

Pour chicken broth and heavy cream into the same skillet you used for the chicken. Bring it to a gentle boil over medium-high heat, stirring to scrape up any flavorful browned bits from the bottom.

Cook the pasta right in the sauce:

Add the spaghetti, fanning it out or breaking it in half so it lays mostly flat in the liquid. Use tongs to gently push it down as it starts to soften, then cover and simmer over medium-low heat for 10 to 12 minutes.

Thicken everything together:

Whisk cornstarch with water to make a slurry, then pour the honey garlic sauce over the pasta and stir well. Add the cornstarch mixture and simmer uncovered for 2 to 3 minutes, stirring constantly until the sauce thickens beautifully.

Bring it all together:

Remove from heat, sprinkle with Parmesan, and slice the chicken on top. Garnish with fresh parsley and extra red pepper flakes if you like things spicy.

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This recipe has saved me on so many nights when I wanted something impressive but had zero energy for multiple pots and pans. Something about that sweet, sticky sauce just makes everything feel better.

Making It Your Own

Ive learned that swapping half-and-half for heavy cream works beautifully if you're watching your intake, though the sauce won't be quite as luxurious. Sometimes I add frozen peas or spinach during the last few minutes of pasta cooking time to sneak in some vegetables.

Timing Is Everything

The chicken needs to rest while you make the sauce, which actually works perfectly because it gives the juices time to redistribute. If you're really pressed for time, rotisserie chicken is a totally acceptable shortcut that nobody will judge you for using.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the sweetness of the honey and complements the garlic beautifully. For something non-alcoholic, sparkling water with a squeeze of lemon refreshes the palate between each savory bite.

• Keep extra red pepper flakes on the table so everyone can adjust their own heat level
• Crusty garlic bread is practically mandatory for soaking up any extra sauce
• A simple green salad with vinaigrette balances the richness perfectly

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Whether you're cooking for a crowd or just treating yourself on a random Tuesday, this pasta has a way of turning an ordinary evening into something worth savoring.

Recipe FAQs

→ Can I make this dish ahead of time?

The sauce thickens significantly when refrigerated. For best results, cook fresh and reheat gently with a splash of cream or broth to restore consistency. The chicken can be seasoned and cooked up to 2 days ahead.

→ What pasta works best for this sauce?

Spaghetti, fettuccine, or linguine all work beautifully. The long strands catch the thick honey garlic sauce effectively. Avoid short shapes like penne—the sauce clings better to ribbon-style pasta.

→ How do I adjust the spice level?

Start with ¼ teaspoon red pepper flakes for mild heat. Increase up to 1 teaspoon if you prefer more kick. The honey balances the heat beautifully, so don't be afraid to add a little extra spice.

→ Can I use rotisserie chicken?

Absolutely. Shred a store-bought rotisserie chicken and add it during the last 2 minutes of cooking just to heat through. This cuts preparation time to under 15 minutes.

→ Is there a substitute for heavy cream?

Half-and-half works for a lighter version, though the sauce won't be quite as rich. Coconut milk creates a dairy-free alternative with subtle tropical notes that complement the honey garlic flavors.