Save The first time I made this honey garlic chicken pasta, I was running late for dinner with friends and threw everything into one pan hoping for the best. When that glossy sauce started coating the spaghetti, my kitchen smelled like a restaurant, and I knew I was onto something special. Now its my go to when I want something impressive but absolutely foolproof.
Last Tuesday my roommate walked in mid simmer and asked what restaurant I ordered from. When I told her I made it, she literally sat down and watched the last few minutes like it was a cooking show. We ate straight from the pan standing up because neither of us could wait another second for plates.
Ingredients
- Chicken breasts: Pounding them even means no dry edges and faster cooking
- Paprika, salt, and pepper: Simple seasoning that builds a foundation
- Honey: Creates that gorgeous gloss and balances the salty elements
- Soy sauce: Deep umami that makes everything taste restaurant quality
- Garlic: Fresh minced gives you those little flavor bursts throughout
- Apple cider vinegar: Cuts through the richness so every bite stays interesting
- Heavy cream: Makes the sauce velvety and helps it cling to pasta
- Chicken broth: Cooks the pasta right in the pan for extra flavor
- Spaghetti: The shape catches sauce perfectly in every forkful
- Cornstarch slurry: The secret to getting that coating consistency
- Parmesan: Salty finish that pulls everything together
Instructions
- Season and sear the chicken:
- Rub those spices all over the breasts and let them sizzle in hot olive oil until golden and cooked through.
- Whisk up the sauce base:
- Combine honey, soy sauce, garlic, vinegar, garlic salt, and red pepper flakes in a bowl.
- Start the pasta in the skillet:
- Pour in broth and cream, add the spaghetti, and let it simmer covered until al dente.
- Thicken and finish:
- Stir in the honey garlic mixture and cornstarch slurry, simmer until glossy, then top with Parmesan and sliced chicken.
Save My mom requested this for her birthday dinner instead of going out, which is basically the highest compliment she could give. Now she makes it for her book club and claims she invented it, and honestly I am fine with that.
Making It Lighter
Half and half works beautifully instead of heavy cream if you are watching the richness. The sauce will be slightly less velvety but still plenty clingy and delicious.
Pasta Permutations
Fettuccine or linguine catch the sauce just as well as spaghetti. I have used angel hair in a pinch but it gets a bit delicate with this heavy sauce.
Shortcut Magic
Rotisserie chicken shreds into this sauce like it was meant to be there. Just skip the searing step and stir it in at the end to warm through.
- Prep the sauce while the chicken cooks to save time
- Keep extra red pepper flakes on the table for heat lovers
- This reheats surprisingly well for next day lunch
Save Hope this brings as many last minute dinners to your table as it has to mine.
Recipe FAQ
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, shredded rotisserie chicken works perfectly and reduces cooking time. Simply skip steps 1-4 and add the cooked chicken during the final 2-3 minutes of simmering to heat through.
- → What pasta shapes work best for this dish?
Spaghetti is traditional, but fettuccine, linguine, or penne also work well. Thicker shapes hold the thick honey garlic sauce beautifully and provide satisfying texture in every bite.
- → How can I make this lighter?
Substitute half-and-half for heavy whipping cream to reduce fat content. You can also increase the chicken broth slightly and decrease the cream for a lighter but still creamy sauce.
- → Is this dish spicy?
The red pepper flakes add just a gentle warmth that balances the sweetness. For a spicier kick, increase to 1 teaspoon. Omit entirely if you prefer no heat at all.
- → Can I make this gluten-free?
Yes, use gluten-free spaghetti and verify your soy sauce is gluten-free (tamari works well). The remaining ingredients are naturally gluten-free, making substitutions simple.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat gently with a splash of cream or broth to restore the sauce's consistency. The pasta may absorb more liquid overnight.