Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and saute until fragrant, about 30 to 60 seconds.
- Season chicken thighs on both sides with salt, pepper, smoked paprika, and red pepper flakes if using.
- Add chicken to the skillet and cook for 5 to 7 minutes per side until golden brown and cooked through to 165F internal temperature.
- Pour soy sauce and honey into the pan with the chicken. Let simmer for 2 to 3 minutes until the sauce thickens slightly and becomes sticky.
- Add the drained pasta to the skillet with the chicken and sauce. Toss to combine.
- Gradually add reserved pasta water, a few tablespoons at a time, tossing constantly until the sauce coats the pasta with a glossy finish.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm garnished with fresh parsley and grated Parmesan cheese.
Notes
Reserve pasta water before draining as it is essential for creating a silky, clingy sauce. Don't overcook the chicken; use a meat thermometer to ensure it reaches 165F. Adjust red pepper flakes based on your heat preference. Use quality butter for the best flavor. Chicken thighs work better than breasts for staying moist and tender.
