Description
Twisted Pasta with Honey Garlic Chicken and Parmesan Cream is a comforting and flavorful dish featuring spiral pasta tossed in a silky Parmesan cream sauce, topped with sticky honey garlic chicken. The savory-sweet balance and creamy richness make it a weeknight winner or an impressive dinner for guests.
Ingredients
Scale
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 3 garlic cloves, minced
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, lower the heat to medium. Melt 1 tbsp butter, add garlic, and cook for 30 seconds until fragrant. Stir in honey and soy sauce; let simmer for 1–2 minutes. Add cooked chicken and toss to coat. Remove from heat.
- In a clean skillet or saucepan, melt remaining 1 tbsp butter over medium heat. Add cream and bring to a gentle simmer. Stir in Parmesan and whisk until smooth. Use reserved pasta water to loosen sauce if needed.
- Add cooked pasta to the cream sauce, tossing to coat.
- Spoon honey garlic chicken over the creamy pasta or stir to combine.
- Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.