Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 2 tbsp all-purpose flour
  • 1/3 cup wildflower honey
  • 1.5 tbsp freshly cracked black pepper
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 12 oz penne pasta
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup reserved pasta water
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the penne pasta for about 11 minutes until al dente with a slight bite. Reserve 1/2 cup of pasta water before draining.
  2. In a bowl, toss the chicken pieces with smoked paprika, sea salt, and flour until evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 6-8 minutes until a golden crust forms.
  4. Whisk together the honey, black pepper, soy sauce, and apple cider vinegar. Pour the glaze over the chicken in the skillet, tossing until the sauce bubbles and thickens.
  5. Push the chicken to the side and add minced garlic, cooking for 1 minute until fragrant but not brown. Add a splash of pasta water to the pan, scraping up any browned bits.
  6. Pour in the heavy cream and whisk gently to emulsify.
  7. Let it cook for 3-4 minutes until the sauce coats the back of a spoon.
  8. Add the cooked pasta and Parmesan cheese to the skillet. Toss continuously until every noodle is velvety and glazed. Serve immediately.