Creamy Hot Honey Chicken Pasta

By Culiora

Tender, golden-seared chicken breast and al dente rigatoni are tossed in a luscious cream and Parmesan sauce infused with hot honey, garlic, and cracked pepper. The balance of gentle chili heat, floral sweetness, and savoury cheese delivers maximum comfort in under half an hour.

• Servings: 4
• Prep time: 10 min
• Cook time: 15 min
• Total time: 25 min

Ingredients

• 400 g rigatoni or penne pasta
• 500 g boneless, skinless chicken breasts, sliced into bite-sized strips
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 4 clove garlic cloves, finely minced
• 200 ml heavy cream (double cream)
• 100 ml low-sodium chicken stock
• 3 tbsp hot honey (or liquid honey mixed with 1/2 tsp chili flakes)
• 60 g Parmesan cheese, freshly grated
• 1/2 tsp red pepper flakes
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp hot honey, for drizzling

Instructions

1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package instructions, typically 10 to 12 minutes. Reserve 100 ml of starchy pasta cooking water before draining.
2. While the pasta cooks, pat the sliced chicken dry with paper towels. Season evenly with smoked paprika, garlic powder, salt, and black pepper.
3. Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken pieces in a single layer and sear without moving for 3 minutes, then flip and cook for another 2 to 3 minutes until golden brown and cooked through (internal temperature 74°C). Transfer the chicken to a plate and set aside.
4. Lower the skillet heat to medium. Melt the butter in the remaining pan juices, then add the minced garlic and red pepper flakes. Sauté for about 30 to 45 seconds until fragrant, taking care not to brown the garlic.
5. Pour in the heavy cream, chicken stock, and 3 tablespoons of hot honey. Whisk gently, scraping up any browned bits stuck to the bottom of the pan. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly reduced and thickened.
6. Stir in the grated Parmesan until completely melted and smooth. If the sauce appears too thick, splash in a little reserved pasta water until glossy and coating the back of a spoon.
7. Add the drained pasta and cooked chicken along with any resting juices into the skillet. Toss thoroughly over low heat for 1 to 2 minutes so the sauce clings to the pasta.
8. Divide into warm bowls, drizzle with the remaining hot honey, and garnish with chopped fresh parsley and extra grated Parmesan.