Honey Butter Chicken Alfredo Pasta
Dive into the delightful world of Honey Butter Chicken Alfredo Pasta, where tender chicken meets a luscious, creamy sauce that's simply irresistible! This dish combines the sweetness of honey with a hint of savory butter, all tossed with perfectly cooked pasta for a meal that's both comforting and crowd-pleasing. Ideal for meal prep, you’ll love having this scrumptious dish ready to go whenever hunger strikes!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(5)
- 30g Fresh Minced Garlic (1.06 oz)
- 1 Tbsp Italian Herbs (15 ml)
- 2 Tsp Parsley (10 ml)
- 2 Tbsp Fresh Parsley, chopped (30 ml)
- Garnish with Parsleyoptional
🥩Meat & Seafood(1)
- 1000g Raw Chicken Breast, small cubes (2.2 lbs)
🥛Dairy & Eggs(5)
- 40g Reduced Fat Butter (for cooking + glaze) (2.8 tbsp)
- 200g 50% Fat Cream Cheese (7.06 oz)
- 350-375g 1% Milk (or milk of choice) (12.4-13.2 oz)
- 60g Grated Parmesan (2.12 oz)
- 2 Pieces Parmesan Rind - Optional(outer layer, adds so much flavour!)optional
🫙Pantry Staples(3)
- 20g Honey (for all the chicken) (0.71 oz)
- 3 Tsp Olive Oil (15 ml)
- 275g Uncooked Linguine or Fettuccine Pasta (9.71 oz)
🧂Spices & Seasonings(5)
- 2 Tsp Garlic Powder (10 ml)
- 2 Tsp Onion Powder (10 ml)
- 1.5 Tsp Salt (7.5 ml)
- 1 Tsp Salt (5 ml)
- 2 Tsp Smoked Paprika (10 ml)
🍯Sauces & Condiments(1)
- 15g Soy Sauce (for all the chicken) (0.53 oz)
📦Other(2)
- 1.5 Tsp Chilli Flakes (7.5 ml)
- 150g Sundried Tomatoes, drained & chopped (5.29 oz)
👨🍳 Instructions
- 1
Cook chicken on medium heat for 3-4 mins each side in a single layer till golden brown and crispy.
- 2
Lower the heat, then add extra butter, honey and soy sauce. Mix for 1 min till beautifully coated.
- 3
Cook minced garlic and chopped sundried tomatoes on medium low heat for 3-4 mins till fragrant. Then add Italian Herbs & salt. Cook 1 extra minute.
- 4
Lower the heat then add milk, cream cheese & parmesan. Stir for 2-3 mins till slightly thickened then add cooked pasta of choice.
💡 Pro Tips
- ✓Cook chicken to internal temperature of 165°F but remove at 160°F because carryover cooking will finish it while preventing overcooking that makes the honey glaze burn.technique165°F internal temp
- ✓Add honey only after reducing heat below 250°F because honey's sugars caramelize and turn bitter at higher temperatures, ruining the glaze.timingBelow 250°F
- ✓Use room temperature cream cheese and cut into 1-inch cubes so it melts evenly in 2-3 minutes without creating lumpy sauce texture.ingredient1-inch cubes
- ✓Reserve 1 cup pasta water before draining because its 2-3% starch content helps bind the alfredo sauce to pasta when added gradually.technique2-3% starch content
- ✓Keep alfredo sauce at 160-170°F after adding dairy because higher temps cause proteins to curdle and separate the sauce permanently.timing160-170°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Honey Butter Chicken Alfredo Pasta
Dive into the delightful world of Honey Butter Chicken Alfredo Pasta, where tender chicken meets a luscious, creamy sauce that's simply irresistible! This dish combines the sweetness of honey with a hint of savory butter, all tossed with perfectly cooked pasta for a meal that's both comforting and crowd-pleasing. Ideal for meal prep, you’ll love having this scrumptious dish ready to go whenever hunger strikes!
📝 Ingredients
Serves 5🥬Fresh Produce(5)
- 30g Fresh Minced Garlic (1.06 oz)
- 1 Tbsp Italian Herbs (15 ml)
- 2 Tsp Parsley (10 ml)
- 2 Tbsp Fresh Parsley, chopped (30 ml)
- Garnish with Parsleyoptional
🥩Meat & Seafood(1)
- 1000g Raw Chicken Breast, small cubes (2.2 lbs)
🥛Dairy & Eggs(5)
- 40g Reduced Fat Butter (for cooking + glaze) (2.8 tbsp)
- 200g 50% Fat Cream Cheese (7.06 oz)
- 350-375g 1% Milk (or milk of choice) (12.4-13.2 oz)
- 60g Grated Parmesan (2.12 oz)
- 2 Pieces Parmesan Rind - Optional(outer layer, adds so much flavour!)optional
🫙Pantry Staples(3)
- 20g Honey (for all the chicken) (0.71 oz)
- 3 Tsp Olive Oil (15 ml)
- 275g Uncooked Linguine or Fettuccine Pasta (9.71 oz)
🧂Spices & Seasonings(5)
- 2 Tsp Garlic Powder (10 ml)
- 2 Tsp Onion Powder (10 ml)
- 1.5 Tsp Salt (7.5 ml)
- 1 Tsp Salt (5 ml)
- 2 Tsp Smoked Paprika (10 ml)
🍯Sauces & Condiments(1)
- 15g Soy Sauce (for all the chicken) (0.53 oz)
📦Other(2)
- 1.5 Tsp Chilli Flakes (7.5 ml)
- 150g Sundried Tomatoes, drained & chopped (5.29 oz)
👨🍳 Instructions
- 1
Cook chicken on medium heat for 3-4 mins each side in a single layer till golden brown and crispy.
- 2
Lower the heat, then add extra butter, honey and soy sauce. Mix for 1 min till beautifully coated.
- 3
Cook minced garlic and chopped sundried tomatoes on medium low heat for 3-4 mins till fragrant. Then add Italian Herbs & salt. Cook 1 extra minute.
- 4
Lower the heat then add milk, cream cheese & parmesan. Stir for 2-3 mins till slightly thickened then add cooked pasta of choice.
💡 Pro Tips
- ✓Cook chicken to internal temperature of 165°F but remove at 160°F because carryover cooking will finish it while preventing overcooking that makes the honey glaze burn.technique165°F internal temp
- ✓Add honey only after reducing heat below 250°F because honey's sugars caramelize and turn bitter at higher temperatures, ruining the glaze.timingBelow 250°F
- ✓Use room temperature cream cheese and cut into 1-inch cubes so it melts evenly in 2-3 minutes without creating lumpy sauce texture.ingredient1-inch cubes
- ✓Reserve 1 cup pasta water before draining because its 2-3% starch content helps bind the alfredo sauce to pasta when added gradually.technique2-3% starch content
- ✓Keep alfredo sauce at 160-170°F after adding dairy because higher temps cause proteins to curdle and separate the sauce permanently.timing160-170°F