Description
How to make sticky buffalo honey garlic chicken penne with tender chicken, creamy sauce, and perfectly cooked pasta for the ultimate comfort meal.
Ingredients
Scale
Chicken and Pasta
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Sticky Buffalo Honey Garlic Sauce
- 1/3 cup buffalo sauce
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp water
Finishing Touches
- 3 tbsp butter
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring salted water to boil and cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining completely.
- Season Chicken: Pat chicken pieces dry and season with salt and pepper. This ensures better browning and prevents the sauce from becoming watery later.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken 5-6 minutes until golden and cooked through, stirring occasionally for even browning.
- Make Sauce: Whisk together buffalo sauce, honey, soy sauce, vinegar, and garlic. Mix cornstarch with water separately to create a smooth slurry.
- Combine Everything: Add sauce mixture to chicken and simmer 2 minutes. Stir in cornstarch slurry and cook until thickened and glossy, about 1 minute more.
- Finish Dish: Remove from heat and stir in butter until melted. Add cooked pasta and toss to coat, using pasta water if needed for consistency.
- Serve Hot: Transfer to serving bowls and top with fresh parsley, green onions, and Parmesan cheese. Serve immediately while the sauce is still glossy and warm.
Notes
- Don’t skip the cornstarch slurry – it creates the signature sticky texture that makes this dish special.
- Store leftovers in airtight container for up to 3 days in the refrigerator.
- Chicken thighs work better than breasts for staying tender in the sauce.
- Reserve pasta water before draining to adjust sauce consistency if needed.
- Remove from heat before adding butter to prevent the sauce from breaking.
- Double the sauce recipe and freeze half for an even quicker dinner next time.
Allergy Information: Gluten, Dairy, Soy
Nutrition
- Calories: 485 calories
- Fat: 14g
- Carbohydrates: 58g
- Protein: 32g