Ingredients:

  • 1 lb (454g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5g) salt
  • 1/2 teaspoon (1g) black pepper
  • 1/2 teaspoon (1g) garlic powder
  • 1/4 teaspoon (0.5g) smoked paprika (optional)
  • 8 oz (227g) penne pasta
  • 2 tablespoons (28g) unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon (7g) all-purpose flour
  • 1 cup (237ml) chicken broth (low-sodium preferred)
  • 1 cup (237ml) heavy cream
  • 1/4 cup (85g) honey
  • 1 tablespoon (15ml) soy sauce (low-sodium preferred)
  • 1-2 teaspoons (2-4g) freshly cracked black pepper
  • 1/2 cup (50g) grated Parmesan cheese
  • Chopped fresh parsley or green onions, for garnish
  • Optional: red pepper flakes

Instructions:

  1. Boil pasta in salted water according to package directions. Drain, reserving ½ cup pasta water. Set aside.
  2. Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, and paprika (if using).
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temp of 165°F/74°C). Remove chicken from the skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in flour and cook for 30 seconds to create a roux, stirring constantly.
  5. Gradually whisk in chicken broth, ensuring no lumps form. Then, whisk in heavy cream. Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
  6. Stir in honey, soy sauce, and freshly cracked black pepper. Simmer for another 2 minutes, adjusting sweetness and heat.
  7. Add the cooked pasta and chicken to the sauce. Toss to coat.
  8. Stir in Parmesan cheese until melted and the sauce is smooth and creamy. Add pasta water if the sauce is too thick.
  9. Garnish with chopped parsley or green onions, and extra cracked pepper, if desired. Serve hot.