Ingredients

• 12 oz twisted pasta (fusilli or rotini)
• 2 boneless, skinless chicken breasts
• 3 tablespoons honey
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for a slight kick

Directions

• Cook the twisted pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
• While the pasta cooks, prepare the honey garlic chicken. Heat olive oil in a large skillet over medium-high heat.
• Season the chicken breasts with salt and pepper. Add to the skillet and cook for about 5-6 minutes per side, or until fully cooked and golden brown.
• Remove the chicken from the skillet and let rest. In the same skillet, reduce heat to medium-low and add minced garlic. Sauté until fragrant, about 1 minute.
• Stir in honey and cook for another 1-2 minutes, allowing it to caramelize slightly.
• Slice the cooked chicken into strips and return to the skillet, tossing to coat evenly with the honey garlic sauce. Remove from heat.
• In a separate saucepan, melt butter over medium heat. Pour in heavy cream and bring to a gentle simmer.
• Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
• Toss the cooked pasta with the Parmesan cream sauce until well coated.
• Plate the creamy pasta and top with honey garlic chicken strips.
• Garnish with chopped fresh parsley and, if desired, sprinkle with red pepper flakes for a touch of heat.

Notes

• 6-6-25 1/2 Recipe
• I added
• 1/2 Red Onion, 1/2 Slice
• Corn, Frozen
• Peas, Frozen
• Basil, Med
• Oregano, Med
• Deggi Mirch
• Cilantro, Flake
• Sichuan Pepper Flakes

Photos