# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 1 lb), pounded to even thickness
02 - 1 teaspoon paprika
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 2 tablespoons extra virgin olive oil
→ Honey Garlic Sauce & Pasta
06 - ⅓ cup honey
07 - ¼ cup soy sauce
08 - 2 teaspoons garlic, minced
09 - 1 tablespoon apple cider vinegar
10 - ½ teaspoon garlic salt
11 - ½ teaspoon red pepper flakes
12 - 2 cups chicken broth
13 - ½ cup heavy whipping cream
14 - 8 ounces spaghetti, uncooked
15 - 1 tablespoon cornstarch
16 - 2 tablespoons water
17 - ¼ cup Parmesan cheese, grated
→ Garnish
18 - Chopped fresh parsley
19 - Extra red pepper flakes
# How To Make It:
01 - Rub chicken breasts evenly with paprika, kosher salt, and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for 5 minutes on one side until golden.
03 - Flip chicken, reduce heat to medium-low, and cook 5-7 minutes longer until internal temperature reaches 165°F. Remove and tent with foil.
04 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, garlic salt, and red pepper flakes in a medium bowl.
05 - In the same skillet over medium-high heat, combine chicken broth and heavy cream. Bring to a gentle boil while stirring.
06 - Add uncooked spaghetti, fanning out or breaking in half to submerge. Stir with tongs to coat. Cover and simmer over medium-low for 10-12 minutes until al dente and mostly absorbed.
07 - Whisk cornstarch with water in a small bowl until smooth and lump-free.
08 - Pour honey garlic mixture over pasta, stir well, then add cornstarch slurry. Simmer uncovered 2-3 minutes, stirring frequently until sauce thickens and coats pasta.
09 - Remove from heat. Sprinkle Parmesan cheese over pasta and stir until melted and incorporated.
10 - Slice cooked chicken into strips. Arrange over pasta and garnish with fresh parsley and additional red pepper flakes if desired. Serve immediately.
