Sticky Honey Garlic BBQ Chicken Pasta

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
• 12 oz pasta (penne, rigatoni, or fettuccine)
• 1/3 cup honey
• 1/3 cup your favorite BBQ sauce (smoky, slightly tangy)
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup chicken broth
• Salt and black pepper, to taste
• Optional garnishes: sliced green onions, sesame seeds, fresh parsley

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta, toss with a tiny drizzle of olive oil to prevent sticking, and set aside.

2. 2

   While the pasta cooks, pat the chicken dry with paper towels and season generously with salt and pepper.

3. 3

   Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until deeply golden brown and cooked through (internal temperature of 165°F). Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice or shred into bite-sized pieces.

4. 4

   Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

5. 5

   Pour in the honey, BBQ sauce, soy sauce, and chicken broth. Whisk together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

6. 6

   Return the sliced chicken and cooked pasta to the skillet. Toss everything together using tongs until well coated. If the sauce seems too thick, add a splash of the reserved pasta water (start with 2 tablespoons) and toss again. Taste and adjust seasoning with salt or pepper if needed.

7. 7

   Transfer the pasta to serving bowls or a large platter. Garnish with sliced green onions, sesame seeds, or fresh parsley. Serve immediately.