Name: Twisted Pasta with Honey Garlic Chicken and Parmesan Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12-16 oz spiral pasta (fusilli or rotini) (Depending on servings.); 2-3 pieces boneless chicken breasts (About 1 to 1.5 lb.); 2-3 tbsp olive oil (For cooking.); 3 cloves garlic, minced (Or more to taste.); 2-3 tbsp honey (Adjust sweetness.); 1 cup heavy cream (For the sauce.); 1 cup freshly grated Parmesan cheese (Don’t use pre-shredded if possible.); Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

I first made this Twisted Pasta with Honey Garlic Chicken and Parmesan Cream on an ordinary weeknight and it quickly became a favorite — sweet-tangy chicken glazed with honey and garlic, piled over spiral pasta tossed in a silky Parmesan cream. It’s the kind of dinner that looks restaurant-worthy but comes together fast, which is why I reach for it when I want something comforting without a lot of fuss. If you enjoy creamy chicken-pasta combos, you might also like this white lasagna soup for another cozy option.

Why you’ll love this dish

This recipe hits a sweet spot: minimal ingredients, big flavor, and a creamy finish that feels indulgent. It’s perfect for busy weeknights, date-night dinners at home, or a family meal that pleases kids and adults alike. The honey-garlic glaze gives the chicken a glossy, slightly sticky finish that contrasts with the rich, nutty Parmesan cream coating the pasta — a simple contrast that tastes sophisticated.

“A comfort dinner that looks like you spent hours on it but comes together in under 30 minutes — my whole family asked for seconds.”

If you like make-ahead or slow-cooked flavor variations, consider trying a slow option like this crockpot honey garlic chicken for hands-off prep.

How this recipe comes together

Quick overview so you know what to expect:

Boil the spiral pasta until al dente, drain, and hold warm.
Sauté garlic and sear chicken breasts until cooked through.
Glaze the chicken with honey briefly to caramelize.
Warm heavy cream and melt Parmesan into a smooth cream sauce (keep it low and steady).
Toss the pasta in the Parmesan cream, slice the chicken, and serve with a parsley garnish.

This sequence keeps textures right — creamy sauce clings to the pasta while the glazed chicken stays glossy on top.

What you’ll need

Spiral pasta (fusilli or rotini) — 12–16 oz depending on servings.
2–3 boneless chicken breasts (about 1 to 1.5 lb).
2–3 tbsp olive oil for cooking.
3 cloves garlic, minced (or more to taste).
2–3 tbsp honey (adjust sweetness).
1 cup heavy cream.
1 cup freshly grated Parmesan cheese (don’t use pre-shredded if possible).
Salt and black pepper to taste.
Fresh parsley, chopped, for garnish.

Notes and substitutions:

Pasta: swap for penne or orecchiette if you prefer.
Heavy cream: for a lighter sauce use half-and-half plus 1 tbsp butter, but the sauce will be less rich.
Parmesan: fresh-grated melts smoother than pre-shredded blends.

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook the spiral pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant — don’t let it brown.
Add the chicken breasts. Cook 5–7 minutes per side (depending on thickness) until golden and the internal temperature reaches 165°F (74°C). Season with salt and pepper as you cook.
Lower the heat and drizzle honey over the chicken. Cook another 1–2 minutes, spooning the glaze over the breasts so it caramelizes slightly. Remove chicken to a cutting board and rest for 5 minutes.
In a small saucepan over low heat, pour the heavy cream and warm gently. Add the grated Parmesan in batches, stirring until melted and smooth. Keep the sauce on very low heat — do not boil (boiling can make cheese separate). If it’s too thick, loosen with a splash of reserved pasta water.
Toss the cooked pasta with the Parmesan cream until evenly coated. Taste and adjust seasoning with salt and pepper.
Slice the honey-garlic chicken and arrange it over the pasta. Garnish with chopped parsley and an extra grind of black pepper. Serve immediately.

Best ways to enjoy it

Plate the pasta in shallow bowls and fan the sliced chicken across the top for an elegant look.
Pair with a simple green salad dressed with lemon vinaigrette to cut the richness.
Roasted asparagus, garlic green beans, or a crisp Caesar salad make excellent sides.
For wine: a chilled Pinot Grigio or unoaked Chardonnay balances the creaminess.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep pasta and chicken together — the sauce clings better when reheated with the pasta.
Reheating: Gently rewarm in a skillet over low heat with a splash of milk or reserved pasta water to loosen the sauce. Microwave on medium power in 30-second bursts, stirring between intervals to prevent overheating.
Freezing: Sauced pasta can be frozen, but cream-based sauces can change texture when frozen and thawed. If you plan to freeze, store chicken and pasta separately if possible. Freeze up to 1 month and thaw overnight in the fridge before reheating.
Food safety: Do not leave cooked chicken at room temperature longer than 2 hours.

Pro chef tips

Pound chicken breasts to an even thickness so they cook evenly and stay juicy.
Use freshly grated Parmesan — it melts smoother and adds a brighter flavor.
Keep the cream on low heat and stir constantly when adding cheese to prevent graininess or separation.
If your sauce looks too thin, simmer briefly but watch closely; too much heat will break the emulsion.
Save a small amount of pasta water before draining. Its starch helps thin and bind the sauce when needed.
Want punchier garlic? Add a clove of roasted garlic into the cream sauce for mellow depth.
For an extra gloss on the chicken, finish with a teaspoon of butter in the pan when glazing with honey.

You can also try a different method if you prefer slow-cooked flavor: this slow-cooker honey garlic chicken and veggies shows how to get deeper, hands-off braised flavor then fold into pasta.

Creative twists

Spicy honey-garlic: add a pinch of red pepper flakes when sautéing garlic.
Veg-forward: stir in wilted spinach or roasted mushrooms to the cream sauce.
Lighter option: replace heavy cream with Greek yogurt (stir in off-heat to avoid curdling) for tang and protein.
Gluten-free: use a GF spiral pasta.
Parmesan swap: try Pecorino Romano for a sharper edge.

FAQ

Q: How long does this take from start to finish?

A: Plan about 25–35 minutes total: 10–12 minutes to cook pasta and 12–15 minutes for cooking and glazing the chicken, plus a few minutes to make the cream sauce and assemble.

Q: Can I use pre-cooked or rotisserie chicken?

A: Yes — skip the searing step and slice or shred the pre-cooked chicken. Warm it briefly in the honey glaze or toss with the finished pasta. Reduce added salt since rotisserie chicken can be salty.

Q: My cream sauce looks grainy or separated. What went wrong?

A: High heat or boiling can cause dairy and cheese to separate. Keep the sauce on low, add Parmesan gradually, and stir constantly. If separation occurs, whisk in a tablespoon of cold butter off the heat to help bring it back together.

Q: Is there a good make-ahead method?

A: Cook pasta and chicken separately, store in airtight containers. Reheat both gently and combine with freshly warmed cream sauce right before serving for best texture.

Q: Can I reduce the sauce calories without losing flavor?

A: Use half-and-half or a mix of milk and a small amount of cream, and increase the Parmesan slightly for flavor intensity. Add extra garlic and lemon zest to compensate for reduced richness.

Conclusion

If you want a quick dinner that feels indulgent, Twisted Pasta with Honey Garlic Chicken and Parmesan Cream delivers with minimal fuss and maximum flavor. For a similar creamy chicken-pasta idea you can compare technique and timing with this 25-Minute Creamy Garlic Chicken Pasta Recipe, and for a honey-garlic one-pot approach see this Honey Garlic Chicken Pasta – One Pot Only.