Chicken & Seasoning:
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper, to taste
For Sautéing:
2 tablespoons olive oil
4 cloves garlic, minced
For the Sauce:
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon sriracha sauce (adjust for desired heat)
1 cup chicken broth
Pasta & Add-Ins:
8 oz pasta (penne, fusilli, or your favorite shape)
(Optional) 1 (14.5 oz) can diced tomatoes, undrained
2 cups baby spinach (optional)
For Garnish:
1/4 cup grated Parmesan cheese (optional)
A pinch of red pepper flakes (optional)
Instructions
Prepare the Chicken:
Season the chicken pieces generously with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the chicken and cook until lightly browned on all sides (about 4–5 minutes). Remove chicken and set aside if desired.
Sauté Aromatics:
Lower the heat to medium. In the same pot, add minced garlic and sauté for about 30 seconds until fragrant.
Build the Sauce:
Stir in the honey, soy sauce, and sriracha, scraping any browned bits from the bottom of the pot.
Pour in the chicken broth (and diced tomatoes if using) and bring to a simmer.
Cook the Pasta:
Return the chicken to the pot (if removed) and add the pasta.
Cover the pot and let it simmer for about 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Finish the Dish:
If using, stir in the baby spinach and allow it to wilt.
Taste and adjust seasoning as needed.
Garnish and Serve:
Divide the pasta among serving bowls.
Sprinkle with grated Parmesan cheese and a pinch of red pepper flakes, if desired.
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