Sticky Smoky Garlic Butter Chicken Pasta
A quick and easy weeknight dinner that's rich, saucy, and addictive, featuring juicy chicken, twirlable pasta, and a glossy soy-honey glaze.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs Stay juicy and tender, can substitute with chicken breasts
- 8 oz penne or linguine pasta Use any pasta you like
- 3 tbsp unsalted butter Can reduce to 2 tablespoons for a lighter version
- 4 cloves garlic, minced
- 1/4 cup soy sauce Substitute with gluten-free tamari if necessary
- 1/4 cup honey Adjust to taste
- 1 tsp smoked paprika Gives the dish a smoky flavor
- Salt and pepper to taste
- Optional: red pepper flakes For added heat
- Optional: chopped parsley For garnish
- Optional: grated Parmesan cheese For serving
Instructions
Preparation
- Bring a big pot of salted water to a boil.
- Cook the penne or linguine until al dente, usually 8-10 minutes, then scoop out 1/2 cup of the starchy pasta water and set aside.
- Drain the pasta and let it hang out.
Cooking the Chicken
- Melt the butter in a large skillet over medium heat.
- Add minced garlic and sauté for about 30-60 seconds until fragrant.
- Season chicken thighs with salt, pepper, and smoked paprika.
- Add chicken to the skillet and cook for about 5–7 minutes per side, until golden brown and cooked through.
- Pour in the soy sauce and honey, stir and let it simmer for 2-3 minutes until the sauce thickens.
Combining
- Add the cooked pasta into the skillet with the chicken and sauce.
- Toss everything together, gradually adding the reserved pasta water until the sauce is silky.
- Taste and adjust seasonings as needed.
Serving
- Finish with chopped parsley and grated Parmesan if desired.
- Serve warm.
Notes
Leftovers keep in an airtight container for up to 3 days. Reheat with a splash of water to loosen the sauce.