Honey Garlic Chicken Rotini in Creamy Parmesan Alfredo Sauce

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1.5 lbs boneless skinless chicken breast, cut into bite-sized chunks
• 2 tbsp olive oil
• 1 tbsp butter
• 2 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & pepper to taste
• Salt & pepper to taste
• 12 oz twisted pasta (rotini or fusilli)
• 1 tbsp butter
• 1 tbsp flour
• 1 1/4 cups heavy cream
• 4 oz cream cheese
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 1 tsp garlic powder
• Salt and pepper to taste
• Salt and pepper to taste
• Optional: pinch of red pepper flakes
• 1/2 cup reserved pasta water (as needed)
• Chopped parsley for garnish

Instructions

1. Boil the pasta in salted water according to the package directions. Before draining, reserve 1/2 cup of the pasta water.
2. Coat the chicken pieces in a bowl with garlic powder, smoked paprika, salt, and pepper.
3. Sauté the chicken in olive oil over medium-high heat for approximately 7-8 minutes until browned and cooked through.
4. Add butter and honey to the skillet with the chicken, cook for one minute to glaze, then remove chicken from the pan and set aside.
5. In the same skillet, melt butter over medium heat and whisk in the flour.
6. Slowly whisk in the heavy cream and add the cream cheese, stirring until the mixture is melted and combined.
7. Stir in the Parmesan cheese, mozzarella, garlic powder, salt, pepper, and red pepper flakes until the sauce is smooth.
8. Add the cooked pasta to the sauce, using the reserved pasta water to thin the sauce if necessary.
9. Return the glazed chicken to the skillet and mix well.
10. Garnish with chopped parsley and serve.