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Sticky Smoky Garlic Butter Chicken Pasta

Tender honey-glazed chicken pieces tossed with pasta in a creamy garlic butter Parmesan sauce with smoky paprika for a quick, high-protein dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons honey for the sticky finish
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon liquid smoke optional, for extra smokiness
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 12 oz pasta fettuccine, penne, or rigatoni
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream or Greek yogurt for higher protein, lower fat
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • 1/2 teaspoon red pepper flakes optional
  • Fresh parsley chopped, for garnish

Equipment

  • Large pot for pasta
  • large skillet
  • mixing bowl
  • whisk
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a bowl, toss the chicken pieces with smoked paprika, garlic powder, salt, pepper, and optional liquid smoke until evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 2-3 minutes to develop a golden crust. Stir and continue cooking for another 3-4 minutes until cooked through with no pink remaining. In the last 2 minutes, drizzle honey over the chicken and toss continuously until caramelized and sticky. Remove chicken to a plate.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes. Sauté for 1 minute, stirring constantly, until fragrant and golden. Do not let the garlic brown.
  5. Stir in chicken broth, scraping up any browned bits from the pan. Add heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
  6. Add Parmesan cheese and reserved pasta water to the skillet. Whisk until the cheese melts and the sauce is smooth and glossy.
  7. Add the cooked pasta and sticky chicken back to the skillet. Toss everything together over low heat for 1-2 minutes until well-coated. Add more pasta water if the sauce is too thick.
  8. Garnish with fresh parsley and extra Parmesan. Serve immediately while hot.

Notes

Storage: Store in an airtight container for up to 3 days. Add milk or broth when reheating to loosen sauce. Reheating: Microwave on medium power in 1-minute intervals, stirring between each. Not recommended for freezing as cream sauces can separate. Substitutions: Use chicken thighs for more tender results. Swap heavy cream for Greek yogurt for higher protein. Use hot honey for spicy-sweet version. Use chickpea or lentil pasta for gluten-free, higher-protein option. Variations: Add cherry tomatoes, spinach, or sun-dried tomatoes when tossing pasta. Increase red pepper flakes for more heat. Pro Tips: Cut chicken into uniform 1-inch pieces for even cooking. Add honey only in final 2 minutes to prevent burning. Use fresh garlic for best flavor. Add Parmesan off heat to prevent clumping. Reserve extra pasta water for adjusting sauce consistency.