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Hot Honey Chicken Pasta

Hot honey chicken pasta combines tender pasta with golden chicken coated in a bubbling, glossy honey and hot sauce glaze. A creamy Parmesan sauce brings it all together for a satisfying skillet-and-pot dinner with a sweet, spicy finish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 923
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz pasta
  • 1 tbsp kosher salt divided
  • 0.5 cup pasta cooking water reserved
For the hot honey chicken
  • 1 lb chicken breast boneless, skinless, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 0.33 cup honey
  • 2 tbsp hot sauce
For the creamy sauce
  • 2 cloves garlic minced
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil.
  2. Add 2 teaspoons of the kosher salt and the pasta.
  3. Cook according to package directions until al dente, usually 8–12 minutes.
  4. Reserve 1/2 cup pasta cooking water.
  5. Drain the pasta.
Cook the chicken
  1. Toss the chicken with the remaining 1 teaspoon kosher salt, smoked paprika and black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden and the thickest pieces reach 165°F.
  4. Add 1 tablespoon of the butter, the honey and hot sauce to the skillet.
  5. Stir over medium heat for 1–2 minutes until bubbling and glossy.
  6. Toss the chicken in the glaze and transfer it to a plate, scraping the glaze from the skillet with it.
Make the sauce and assemble
  1. Melt the remaining 1 tablespoon butter in the empty pasta pot over medium heat.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Stir in the heavy cream and reserved pasta water.
  4. Bring to a gentle simmer over medium heat and cook for 2–3 minutes.
  5. Remove the pot from the heat and stir in the Parmesan until smooth.
  6. Add the drained pasta and toss to coat.
  7. Serve the pasta topped with the hot honey chicken and any glaze from the plate.

Notes

For the smoothest sauce, remove the pot from the heat before stirring in the Parmesan. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. Use gluten-free pasta for a gluten-free version.