Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, diced into 1-inch pieces
- 4 Tbsp Unsalted butter, divided
- 2 Tbsp Honey
- 1 tsp Smoked paprika, divided
- 8 oz Dry pasta (such as penne or rotini)
- 1.5 cups Chicken broth
- 1 cup Shredded sharp white cheddar cheese
- 1/2 tsp Salt and 1/4 tsp Black pepper
Instructions
- Step 1: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and 1/2 teaspoon of the smoked paprika. Cook the chicken until browned and cooked through (about 5-7 minutes), then remove the chicken from the skillet and set aside.
- Step 2: Reduce the heat to medium. Add the remaining 2 tablespoons of butter, the honey, and the remaining 1/2 teaspoon of smoked paprika to the skillet. Cook, stirring constantly, for about 1 minute until the mixture is fragrant and slightly bubbly.
- Step 3: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Add the dry pasta and bring the liquid to a boil. Once boiling, cover the skillet, reduce the heat to low, and simmer for 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring halfway through.
- Step 4: Once the pasta is cooked, remove the skillet from the heat. Stir the reserved cooked chicken back into the pasta mixture.
- Step 5: Gradually stir in the shredded white cheddar cheese until it is fully melted and incorporated, creating a creamy sauce. Serve the Smoky White Cheddar Honey Butter Chicken Pasta Skillet immediately.
Notes
- For best results, store cooled leftovers tightly covered in the fridge for up to three days; avoid freezing, as creamy sauces tend to separate when thawed.
- When reheating individual portions, add a splash of milk or extra chicken broth to the skillet or microwave container to restore the sauce's creamy consistency.
- Counteract the richness of the honey butter sauce by serving this skillet with a side of lightly dressed arugula or a sprinkle of fresh chopped parsley for a bright finish.
- To guarantee a silky-smooth sauce without clumping, make sure to remove the skillet completely from the heat before gradually stirring in the shredded cheddar; residual heat is enough to melt the cheese perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American