# What You'll Need:
→ 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 ounces spaghetti, uncooked
→ Thickener & Finish
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - ¼ cup Parmesan cheese, grated
→ Garnish
18 - Chopped fresh parsley
19 - Extra red pepper flakes
# How to Make It:
01 - Rub 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 longer 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 while stirring.
06 - Add spaghetti, fanning out or breaking in half to submerge. Reduce heat to medium-low, cover, and simmer 10–12 minutes until al dente and most liquid is absorbed, stirring occasionally.
07 - Whisk cornstarch with water in a small bowl until smooth and dissolved.
08 - Pour honey garlic mixture over pasta and stir well. Add cornstarch slurry and simmer uncovered 2–3 minutes, stirring frequently, until sauce thickens and coats pasta.
09 - Remove from heat and sprinkle with Parmesan cheese, stirring to melt and incorporate.
10 - Slice cooked chicken and arrange over pasta. Top with chopped parsley and additional red pepper flakes if desired. Serve immediately.
