Sticky Honey Garlic Pasta (Printable)

Tender chicken in honey garlic glaze paired with creamy Parmesan pasta and a subtle hint of heat.

# What you 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 & Pasta

06 - ⅓ cup honey
07 - ¼ cup soy sauce
08 - 2 teaspoons minced garlic
09 - 1 tablespoon apple cider vinegar
10 - ½ teaspoon garlic salt
11 - ½ teaspoon red pepper flakes
12 - 2 cups chicken broth
13 - ½ cup heavy whipping cream
14 - 8 ounces spaghetti, uncooked
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - ¼ cup grated Parmesan cheese

→ Garnish

18 - Chopped fresh parsley
19 - Extra red pepper flakes

# How to make it:

01 - Coat chicken breasts evenly with paprika, kosher salt, and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium heat. Once shimmering, add seasoned chicken breasts and cook for 5 minutes on the first side.
03 - Flip chicken, reduce heat to medium-low, and cook for 5-7 minutes until internal temperature reaches 165°F. Transfer to a plate 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. 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 - Fan out uncooked spaghetti or break in half to lay mostly flat in the liquid. Stir with tongs to coat and submerge all pasta.
07 - Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
08 - Whisk cornstarch with water in a small bowl to create a smooth slurry.
09 - Pour prepared honey garlic sauce over pasta and stir well. Immediately add cornstarch slurry and simmer uncovered for 2-3 minutes, stirring frequently, until sauce thickens and coats pasta.
10 - Remove from heat and sprinkle Parmesan cheese over pasta. Slice cooked chicken and arrange on top.
11 - Top with chopped parsley and red pepper flakes as desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • The sauce clings to every strand of pasta like it was made for each other, and honestly, the Parmesan makes it feel restaurant-quality without the bill.
  • Busy weeknights don't have to mean boring—this comes together faster than delivery would arrive, with real flavor that satisfies completely.
02 -
  • Pounding your chicken evenly is non-negotiable—thick spots take longer and dry out while thin spots overcook, so take those 30 seconds to get it right.
  • The cornstarch slurry is what separates a glossy, restaurant-worthy sauce from something that looks thin and separated, so don't skip this step even if it feels fussy.
03 -
  • Don't overcrowd your skillet when searing chicken—give it space so it browns rather than steams, which takes just a few extra minutes but changes everything.
  • Make sure your cornstarch slurry is absolutely smooth before adding it, stirring constantly as you pour so it distributes evenly and doesn't clump.
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