Honey Garlic Chicken Alfredo

Method6 steps

1. 1

   Step 1: Coat all 500 g chicken breast with the 4 marinade garlic cloves, 1 tsp marinade Italian seasoning, 1 tsp marinade garlic powder, 1 tsp paprika, 1 tsp chili powder, 2 tbsp honey and 1 tbsp soy sauce. Cover and marinate in the refrigerator for at least 20 minutes.

   Minimum refrigerated chicken marinade · 20 minUses 500 g chicken breast · 4 clove garlic, minced (for marinade) · 1 tsp Italian seasoning (for marinade) · 1 tsp garlic powder (for marinade) · 1 tsp paprika · 1 tsp chili powder · 2 tbsp honey · 1 tbsp soy sauce

   
2. 2

   Step 2: Melt the separate 2 tbsp butter in a pan over medium heat. Add the earlier marinated chicken and cook for about 4–5 minutes on each side, 8–10 minutes in total, until golden and cooked through to at least 74°C / 165°F in the thickest part. Continue cooking if needed. Transfer the cooked chicken to a clean plate; keep the pan for the sauce.

   Cook marinated chicken — both sides · 8 minUses 2 tbsp butter (to pan fry chicken) · All earlier chicken and its measured marinade

3. 3

   Step 3: While the chicken cooks, bring a separate pan of water to a boil and cook all 140 g dry pasta until al dente, about 8 minutes; follow the package if that pasta needs longer. Before draining, reserve exactly ¼ cup of this actual pasta cooking water for the cream sauce, then drain the pasta.

   Cook dry pasta to its package al-dente endpoint · 8 minUses 140 g uncooked pasta · Water for boiling the pasta; amount unspecified

4. 4

   Step 4: In the same pan after removing the cooked chicken, heat the separate 1 tbsp olive oil over medium heat. Add the 4 sauce garlic cloves, the minced shallot (1), the separate 1 tsp sauce Italian seasoning, ½ tsp chili flakes and ½ tsp sauce garlic powder. Sauté for about 1 minute until fragrant.

   Sauté Alfredo garlic shallot and seasonings · 1 minUses Earlier butter and chicken cooking juices left in the pan after removing cooked chicken · 1 tbsp olive oil · 4 clove garlic, minced (for sauce) · 1 shallot, minced · 1 tsp Italian seasoning for Alfredo sauce · 0.5 tsp chili flakes · 0.5 tsp garlic powder (for sauce)

5. 5

   Step 5: Stir the 1 cup heavy cream into the earlier sautéed sauce aromatics and bring to a gentle simmer. Turn off the heat. Stir in all 30 g grated sauce Parmesan, the earlier drained pasta and its actual reserved ¼ cup cooking water, until the cheese melts and the pasta is evenly coated.

   Uses All earlier sautéed sauce aromatics and pan juices · 1 cup heavy cream · 30 g Parmesan cheese, grated · All earlier cooked and drained140g dry-pasta stock · Earlier reserved ¼ cup actual pasta cooking water

6. 6

   Step 6: Divide the finished Parmesan-cream pasta between 3 plates and top each with the earlier fully cooked honey-garlic chicken. Finish with the separate extra grated Parmesan and chopped chives and serve hot.

   Uses All earlier finished cream-coated pasta · All earlier cooked chicken set aside on a clean plate · Extra grated Parmesan for serving garnish; amount unspecified · Chopped chives for serving garnish; amount unspecified