This Smoky White Cheddar Honey Butter Chicken Pasta is a sweet and savory masterpiece that comes together in just one pan. Tender bites of chicken are seared with smoked paprika, then tossed with pasta in a luscious sauce made from honey, butter, and sharp white cheddar cheese.
With a rich, glossy sauce that coats every noodle and a hint of gentle heat, this dish is a comforting weeknight meal that tastes like a gourmet creation.
Recipe Details
- Flavor Profile: A complex and delicious mix of floral honey sweetness, savory garlic butter, and the distinct smokiness of paprika, all rounded out by sharp white cheddar.
- Texture: The pasta cooks directly in the liquid, releasing starch that makes the sauce incredibly velvety and creamy, while the chicken remains juicy and tender.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It utilizes the one-pan pasta method, meaning fewer dishes to wash.
What You’ll Need
To make this recipe, you will need a large, deep skillet or Dutch oven with a tight-fitting lid. This is essential for simmering the pasta evenly in the liquid. A cheese grater is recommended for the freshest cheese flavor. The ingredients combine sweet pantry staples like honey with savory spices and fresh dairy.
Ingredient Notes
- Chicken Breasts – You need 1 1/2 pounds of boneless, skinless chicken breasts cut into bite-sized pieces. They cook quickly and absorb the smoky seasoning well.
- Smoked Paprika – This is the key to the “smoky” flavor profile. It provides a depth that regular paprika cannot match, contrasting beautifully with the honey.
- Honey & Butter – These two ingredients form the base of the sauce, creating a sticky, savory glaze that infuses the broth.
- Garlic – Minced garlic adds a necessary savory punch to balance the sugar in the honey.
- Chicken Broth & Milk – This liquid combination cooks the pasta and creates a creamy sauce base without needing heavy cream.
- Short Pasta – Penne or rigatoni work best here. Their shape holds the thick cheese sauce well.
- White Cheddar Cheese – Sharp white cheddar adds a sophisticated tangy flavor and melts into a smooth, white sauce.
- Red Pepper Flakes – Optional, but a little heat creates a “swicy” (sweet and spicy) effect that makes the dish pop.
Add-ins and Substitutions
- Vegetables – You can stir in fresh baby spinach during the last minute of cooking or add peas along with the liquids for extra greens.
- Pasta – Rotini or fusilli are also great options. Avoid long noodles like spaghetti for this specific liquid ratio.
- Spice – If you prefer more heat, increase the red pepper flakes or add a dash of cayenne to the chicken seasoning.
How to Make Smoky White Cheddar Honey Butter Chicken Pasta
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt, pepper, and the smoked paprika. Add the chicken to the skillet and sear for 5–6 minutes, or until the pieces are golden on the outside and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Make the Honey Butter Sauce: Reduce the heat to medium. Add the butter to the same skillet (don’t wipe it out!) and let it melt. Stir in the honey and minced garlic. Let it sizzle for about a minute until fragrant and golden, making sure the garlic doesn’t burn. The aroma at this stage will be sweet and savory.
- Simmer Pasta: Pour in the chicken broth and whole milk, stirring to combine with the honey butter mixture. Add the uncooked pasta and bring the liquid to a gentle boil. Reduce the heat to a simmer, cover the skillet with a lid, and cook for 10–12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is tender and has absorbed most of the liquid.
- Melt Cheese: Once the pasta is cooked and the sauce has thickened from the starch, stir the cooked chicken back into the pan along with the shredded white cheddar cheese. Mix continuously until the cheese is melted and coats everything in a luscious, smoky sauce. If using, sprinkle in the red pepper flakes for gentle heat.
- Serve: Top with chopped fresh parsley and serve hot, straight from the skillet. A slice of crusty bread on the side is perfect for scooping up the sauce.
Pro Tip: Don’t be alarmed if the sauce looks thin when you first remove the lid. The starch from the pasta is in the liquid. Once you stir in the cheese and let it sit for a minute, it will thicken into a rich, velvety coating.
Recipe Tips
- Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grating a block of white cheddar ensures a silky smooth melt.
- Stir the Pasta: Since the pasta cooks in a relatively small amount of liquid, stirring occasionally while covered is important to ensure the noodles cook evenly and don’t clump together.
- Watch the Garlic: When making the honey butter base, garlic can burn quickly in the sugar of the honey. Keep the heat at medium and move to the next step as soon as it smells fragrant.
FAQs
- Can I use yellow cheddar? Yes, you can use sharp yellow cheddar, but the sauce will be orange instead of white. The flavor will be similar.
- Can I use heavy cream? You can substitute the whole milk for heavy cream for an even richer, thicker sauce, though the milk works perfectly well with the cheese.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Bread: As suggested, crusty bread or garlic bread is essential for this saucy dish.
- Salad: A fresh arugula salad with lemon vinaigrette cuts through the richness of the cheese and honey.
- Vegetables: Roasted broccoli or green beans make excellent side dishes.
Make This Recipe in Advance
- Prep: You can cube the chicken and grate the cheese a day in advance.
- Cooking: This dish relies on the texture of the freshly cooked pasta in the sauce, so it is best made right before serving. However, leftovers reheat well with a splash of water to loosen the sauce.
Smoky White Cheddar Honey Butter Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Smoky White Cheddar Honey Butter Chicken Pasta is a sweet and savory masterpiece that comes together in just one pan. Tender bites of chicken are seared with smoked paprika, then tossed with pasta in a luscious sauce made from honey, butter, and sharp white Cheddar cheese. With a rich, glossy sauce that coats every noodle and a hint of gentle heat, this dish is a comforting weeknight meal that tastes like a gourmet creation.
Ingredients
The Smoky Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
The Honey Butter Pasta Base
- 2 tablespoons butter
- 2 tablespoons honey
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 8 ounces short pasta (Penne or Rigatoni)
The Cheesy Finish
- 1 1/2 cups shredded sharp white Cheddar cheese
- 1/2 teaspoon red pepper flakes (optional, for a “swicy” kick)
- Fresh parsley, chopped (for garnish)
Instructions
Sear Chicken
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and smoked paprika. Cook: Sear for 5–6 minutes until golden and cooked through. Remove chicken to a plate and set aside.
Make Honey Butter Base
Reduce heat to medium. Add the butter to the same skillet (do not wipe it out!). Stir in the honey and minced garlic. Let it sizzle for 1 minute until fragrant and bubbly. Be careful not to burn the garlic.
Simmer Pasta
Pour in the chicken broth and whole milk. Stir to combine with the honey butter fond. Add the uncooked pasta. Bring to a gentle boil, then reduce heat to a simmer.
Cover
Cover with a lid and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
Melt Cheese
Remove the lid. The sauce might look thin, but the starch is there! Stir the cooked chicken back into the pan. Add the shredded white Cheddar cheese and red pepper flakes. Stir: Mix continuously until the cheese melts and transforms the liquid into a thick, velvety sauce.
Serve
Garnish with fresh parsley and serve hot straight from the skillet.
Notes
Grate Your Own Cheese: This is crucial. Pre-shredded cheese contains anti-caking agents that will make this specific sauce grainy. Grate a block of sharp white Cheddar for a silky smooth finish.
One-Pan Magic: Do not drain the liquid! The starch released by the pasta into the broth and milk is what thickens the sauce when the cheese is added.
Stir Occasionally: Because you are cooking pasta in milk, it is prone to sticking to the bottom. lift the lid and give it a stir every few minutes.
Spice Level: The smoked paprika adds flavor, not heat. The heat comes from the red pepper flakes. Adjust those to your preference (or omit for a kid-friendly version).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop / One Pan
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 640
- Sugar: 12g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
Keywords: honey garlic chicken pasta, one pan pasta recipe, white cheddar mac and cheese, smoked paprika chicken, 30 minute dinner, sweet and spicy pasta, creamy chicken pasta
