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Honey Garlic Chicken Pasta with Cream Sauce

A bowl of Honey Garlic Chicken Pasta with Cream Sauce, topped with chopped parsley and Parmesan cheese.
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Make a rich and flavorful pasta dish featuring tender chicken coated in a sweet and savory honey garlic cream sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound pasta (fettuccine or penne recommended)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Pour in the honey, soy sauce, apple cider vinegar, and Italian seasoning. Stir well and let the sauce simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Toss to coat everything in the sauce.
  9. Add the cooked pasta to the skillet and toss gently until the pasta is fully coated with the honey garlic cream sauce.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a thicker sauce, let the sauce simmer uncovered for a few extra minutes before adding the cream.
  • You can substitute chicken thighs for breasts if you prefer darker meat.
  • Add red pepper flakes with the garlic for a touch of heat.

Nutrition

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