Twisted Pasta With Honey Garlic Chicken And Parmesan Cream
A rich, creamy pasta dish featuring tender honey garlic chicken tossed with rotini pasta in a luscious Parmesan cream sauce. Quick, comforting, and family-approved.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 oz rotini pasta
- 4 cloves garlic minced
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook rotini pasta until al dente, then drain and set aside, reserving ½ cup pasta water.
- Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken until browned and cooked through, about 7–8 minutes. Remove from skillet.
- Reduce heat to medium and melt butter in the same skillet. Sauté garlic for 1 minute until fragrant, then stir in honey and soy sauce. Simmer 2–3 minutes until slightly thickened.
- Pour in heavy cream, stirring continuously. Add Parmesan and garlic powder, stirring until smooth. If the sauce is too thick, add reserved pasta water gradually.
- Return chicken to the skillet, add the cooked pasta, and toss to coat evenly in the sauce.
- Serve immediately, garnished with fresh parsley if desired.