Introduction

This Twisted Pasta with Honey Garlic Chicken and Parmesan Cream is a delightful combination of sweet and savory flavors. Tender chicken coated in a honey garlic glaze pairs perfectly with a rich, creamy Parmesan pasta. It’s a comforting dish that’s simple enough for weeknights yet special enough for guests.

The image shows a close-up of a white plate filled with creamy, light yellow rotini pasta as the base layer, which has a smooth and slightly glossy texture. On top of the pasta, there are several pieces of golden-brown grilled chicken chunks, each with a slightly crispy, caramelized surface and sprinkled lightly with finely grated white cheese. Small green herb leaves are scattered over the chicken and pasta, adding a touch of color contrast. The scene is crisp and well-lit, highlighting the texture and color details of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.

Step 2: Season the chicken pieces with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden and cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.

Step 3: Reduce heat to medium in the same skillet. Melt 1 tablespoon of butter, then add the minced garlic and cook for about 30 seconds until fragrant. Stir in the honey and soy sauce, letting the mixture simmer gently for 1–2 minutes. Add the cooked chicken back to the skillet and toss to coat well. Remove from heat.

Step 4: In a clean skillet or saucepan, melt the remaining 1 tablespoon of butter over medium heat. Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated Parmesan cheese and whisk until the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water to loosen it to your desired consistency.

Step 5: Add the cooked rotini pasta to the cream sauce, tossing thoroughly to coat each piece evenly.

Step 6: Spoon the honey garlic chicken over the creamy pasta or gently stir it in to combine everything.

Step 7: Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately for best flavor.

Tips & Variations

Use fresh Parmesan cheese for a richer, creamier sauce that melts smoothly.

Swap rotini for penne or fusilli if you prefer different pasta shapes that hold sauce well.

For a bit of heat, add a pinch of red pepper flakes to the honey garlic sauce.

Chicken thighs can be substituted for breasts for a juicier, more flavorful result.

Add vegetables like spinach or mushrooms to the cream sauce for added texture and nutrition.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute rotini with any pasta shape that holds sauce well, such as penne, fusilli, or farfalle.

Is it possible to make this dish dairy-free?

To make a dairy-free version, use a non-dairy cream substitute and a vegan Parmesan-style cheese. The flavor will differ slightly, but it will still be delicious.