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