Sticky Honey Garlic Pasta (Printable)

Tender chicken glazed in honey garlic sauce served with creamy Parmesan pasta for a weeknight meal.

# 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 - 1/2 teaspoon black pepper
05 - 2 tablespoons extra virgin olive oil

→ Honey Garlic Sauce & Pasta

06 - 1/3 cup honey
07 - 1/4 cup soy sauce
08 - 2 teaspoons minced garlic
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon garlic salt
11 - 1/2 teaspoon red pepper flakes
12 - 2 cups chicken broth
13 - 1/2 cup heavy whipping cream
14 - 8 ounces spaghetti, uncooked
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - 1/4 cup grated Parmesan cheese

→ Garnish

18 - Chopped fresh parsley
19 - Extra red pepper flakes

# Method:

01 - Evenly coat chicken breasts with paprika, kosher salt, and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 5 minutes on the first side without moving.
03 - Flip chicken, reduce heat to medium-low, and continue cooking for 5-7 minutes until internal temperature reaches 165°F. Remove from skillet and tent with foil to retain heat.
04 - In a medium bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes. Set aside.
05 - Pour chicken broth and heavy cream into the same skillet over medium-high heat. Stir to combine and bring to a gentle boil.
06 - Add uncooked spaghetti, fanning it out or breaking it in half so it lies mostly flat. Stir with tongs to coat and submerge in liquid.
07 - Reduce heat to medium-low, cover skillet, and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
08 - In a small bowl, whisk cornstarch with water until smooth and lump-free.
09 - Pour prepared honey garlic sauce over pasta and stir well. Immediately add cornstarch slurry. Simmer uncovered for 2-3 minutes, stirring frequently, until sauce thickens and coats pasta evenly.
10 - Remove from heat and sprinkle with Parmesan cheese. Slice cooked chicken and arrange on top. Garnish with chopped parsley and additional red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • The sauce is pure magic—sticky, glossy, and clinging to every strand of pasta like it was meant to be there.
  • You'll actually finish cooking faster than ordering takeout, yet it tastes like you've been simmering something all afternoon.
  • That balance of honey's sweetness against salty soy and a whisper of heat keeps you coming back for another forkful.
02 -
  • Don't skip pounding the chicken breasts to even thickness—I learned this the hard way when one side was dry while the other was barely cooked, and it changed everything once I started doing it right.
  • The cornstarch slurry is what separates a glossy, clingy sauce from a thin one that slides off the pasta, so don't skip it or try to eyeball the thickness.
  • Adding the sauce after the pasta is almost cooked, not before, is the key to keeping it from breaking down and becoming too thin.
03 -
  • Pound your chicken breasts between two pieces of plastic wrap to even thickness—it prevents splattering and makes you feel like you actually know what you're doing.
  • Don't cook the pasta separately; letting it cook in the sauce is what makes this dish come together with minimal cleanup and maximum flavor.
  • Taste the sauce before serving and adjust seasoning with a pinch more salt or heat—your skillet, your preferences, your rules.
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