One of the meals that has stayed in my family’s rotation came from an unplanned “pantry supper” on a rainy Sunday. I had promised the grandkids something comforting after church, but the cupboards looked a little bare. I had pasta, chicken, cream, and Parmesan. Honey and soy sauce were tucked in the back of the pantry, nearly forgotten. I thought, why not marry those flavors into one dish?
What began as a quick, last-minute meal turned into a table favorite. The kids twirled their forks into the pasta and couldn’t stop talking about how the sweet garlic sauce clung to the chicken. My husband, who usually reaches for extra salt, declared it perfect just as it was.
Now, whenever the family comes over, this dish finds its way onto the menu. It’s easy enough for a weeknight but elegant enough to bring to a potluck or serve for date night at home.
Cooking should always carry a bit of joy and surprise, and this recipe has a way of turning an ordinary evening into something memorable.
Short Description
Tender chicken, twisted pasta, and a luscious Parmesan cream sauce meet the sweet kick of honey garlic for a comforting, flavor-packed dish that’s ready in under an hour.
Key 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 (or any twisted pasta shape)
- 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)
Tools Needed
- Large pot for pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
- Sharp knife and cutting board
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add rotini and cook until al dente, usually 8–10 minutes. Drain well, reserving ½ cup pasta water.
Step 2: Prepare the Chicken
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high. Cook chicken for 7–8 minutes until browned and fully cooked through. Remove and set aside.
Step 3: Make the Honey Garlic Sauce
In the same skillet, lower heat to medium. Melt butter, then sauté garlic for about 1 minute until fragrant. Stir in honey and soy sauce. Let simmer for 2–3 minutes until slightly thickened.
Step 4: Create the Parmesan Cream Sauce
Pour in heavy cream and stir constantly. Add Parmesan and garlic powder, mixing until smooth and creamy. If the sauce feels too thick, add a splash of reserved pasta water.
Step 5: Combine Everything
Return chicken to the skillet and toss with sauce. Add drained pasta and stir until every piece is coated.
Step 6: Garnish and Serve
Top with fresh parsley if desired. Serve hot straight from the skillet.
Why You’ll Love This Recipe
Comfort Food: Creamy, savory, and a touch sweet—every bite is cozy.
Easy to Make: Simple steps and common ingredients make it weeknight-friendly.
Family Approved: Kids love the sweetness, adults enjoy the balance of flavors.
Versatile: Works as a stand-alone meal or paired with a crisp salad or bread.
Restaurant-Style at Home: Feels indulgent without being fussy.
Mistakes to Avoid & Solutions
Overcooking pasta: Keep it al dente; it will cook a bit more when tossed with sauce.
Sauce breaking: Don’t boil cream on high heat, keep it at a gentle simmer.
Chicken drying out: Cook only until golden and done; removing from pan prevents overcooking.
Sauce too thick: Add pasta water gradually until silky.
Under-seasoning: Taste as you go—Parmesan is salty, so balance carefully.
Serving and Pairing Suggestions
Serve with a crisp green salad and balsamic vinaigrette.
Pair with garlic bread or a crusty baguette to soak up sauce.
A light white wine like Pinot Grigio or a sparkling lemonade complements the richness.
Family-style in a big bowl or plated individually for a dinner party feel.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of milk or cream to revive the sauce.
Avoid microwaving for too long, which can dry out the chicken.
Not freezer-friendly due to the cream base—it may separate.
FAQs
1. Can I use a different pasta shape?
Yes, penne, fusilli, or farfalle all work well.
2. Can I swap chicken for another protein?
Shrimp or turkey breast are great alternatives.
3. Is there a lighter option than heavy cream?
Half-and-half works, but the sauce will be thinner.
4. Can I make this ahead of time?
Yes, prepare the chicken and sauce, then toss with pasta just before serving.
5. How do I make it vegetarian?
Skip the chicken and add roasted vegetables like zucchini, bell peppers, or mushrooms.
Tips & Tricks
Warm plates before serving to keep pasta hot longer.
Use freshly grated Parmesan for the smoothest sauce.
Add red pepper flakes for a spicy kick.
Double the honey garlic sauce if you like extra sweetness.
Toss pasta with a drizzle of olive oil before adding sauce to prevent clumping.
Recipe Variations
Spicy Kick: Add 1 teaspoon chili paste or sriracha to the honey garlic sauce.
Herby Twist: Stir in fresh basil or thyme with the cream sauce.
Veggie Boost: Toss in steamed broccoli or spinach before serving.
Cheesy Upgrade: Mix in ½ cup mozzarella with the Parmesan for extra gooeyness.
Gluten-Free: Use gluten-free pasta and tamari instead of soy sauce.
Final Thoughts
The honey garlic and Parmesan cream might sound fancy, but together they’re simply comforting. Watching the sauce coat the pasta and the chicken always makes me smile, because I know the family will be gathered around the table with satisfied grins.
Meals like this don’t need special occasions to shine; they turn everyday dinners into something memorable. If you’re looking for a dish that’s equal parts indulgent and approachable, this one belongs in your kitchen.
Twisted Pasta With Honey Garlic Chicken And Parmesan
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 or any twisted pasta shape
- 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, add rotini, and cook until al dente, 8–10 minutes. Drain, reserving ½ cup pasta water.
- Season chicken with salt and pepper, then cook in olive oil over medium-high heat until browned and fully cooked, 7–8 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat, sauté garlic for 1 minute, then stir in honey and soy sauce. Simmer 2–3 minutes until slightly thickened.
- Stir in heavy cream, Parmesan, and garlic powder until smooth and creamy, thinning with a splash of pasta water if needed.
- Return chicken to the skillet, toss with sauce, then stir in pasta until coated.
- Finish with fresh parsley and serve hot.
