Description
This Honey Garlic Chicken with Pasta is a perfect blend of sweet, savory, and garlicky goodness. Tender chicken is coated in a rich honey garlic sauce and tossed with pasta for a quick and satisfying meal—ready in 30 minutes!
Ingredients
Units
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tbsp cornstarch (for a crispy texture)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For the Pasta:
- 8 oz (225g) spaghetti, fettuccine, or penne
- 1 tsp salt (for boiling water)
- 1 tbsp butter (optional, for extra richness)
- For the Honey Garlic Sauce:
- 1/4 cup honey
- 3 tbsp soy sauce (low sodium)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 3 garlic cloves, minced
- 1/2 tsp ginger, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
- For Garnish (Optional):
- Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and toss with 1 tbsp butter (optional) to prevent sticking.
- Prepare the Chicken:
- Pat dry and toss chicken with cornstarch, salt, and black pepper.
- Sear the Chicken:
- Heat 1 tbsp olive oil in a large pan over medium-high heat.
- Cook chicken for 5–6 minutes, stirring occasionally, until golden and fully cooked.
- Make the Honey Garlic Sauce:
- In a small bowl, whisk together honey, soy sauce, vinegar, garlic, ginger, and red pepper flakes.
- Mix 1 tbsp cornstarch with 2 tbsp water and add to the sauce.
- Combine Everything:
- Pour the sauce over the cooked chicken and stir well.
- Simmer for 2–3 minutes until the sauce thickens.
- Add the cooked pasta to the pan and toss until well coated.
- Serve & Enjoy:
- Garnish with parmesan, parsley, and red pepper flakes.
- Serve immediately with a side of steamed vegetables or garlic bread.
Notes
- Use chicken thighs for extra juiciness.
- Add broccoli, bell peppers, or mushrooms for more veggies.
- Store leftovers in the fridge for up to 3 days and reheat in a pan.
- Details
Nutrition
- Calories: ~450 kcal
- Sugar: 12g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
