I first made this Sticky Honey Garlic Chicken Penne Skillet on a hectic weeknight and it instantly became the shortcut dinner I reach for when I want something saucy, comforting, and fast. Tender browned chicken, a glossy sweet-and-salty sauce, and toothsome penne come together in one skillet for minimal cleanup and maximum flavor. If you like rich pasta dinners with a sticky glaze, you might also enjoy this creamy chicken garlic Parmesan pasta for a different but equally comforting weeknight option.
Why you’ll love this dish
This recipe hits several home-run reasons to cook it tonight: it’s fast (about 30 minutes), family-friendly, and uses pantry staples. The honey and soy sauce create a quick sticky glaze that clings to the chicken and the penne, so every forkful has both sauce and texture. It’s also easy to scale up for guests or halve for two people.
"Sticky, glossy sauce with the perfect hint of garlic — weeknight dinner simplified." — a regular at my table
This dish shines on busy evenings, casual dinners with friends, or whenever you want a comforting pasta without fuss. It’s budget-friendly because it relies on basic pantry ingredients and a single skillet, and it’s kid-approved when you dial down the red pepper flakes.
The cooking process explained
Before you get started, here’s the simple flow so you know what to expect: cook pasta, brown chicken, add garlic, whisk the sauce, simmer until thick, toss in pasta, finish with green onions. The whole process happens in roughly three stages — pasta, protein, and saucing — and all come together in the skillet for quick serving.
What you’ll need
- 1.25 lbs boneless, skinless chicken breasts (cut into bite-size pieces or thin strips)
- 1 lb penne pasta
- 2 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tablespoon olive oil
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes (optional — reduce or omit for kids)
- 2 green onions, sliced for garnish
Notes and substitutions: Use low-sodium soy sauce if you prefer less salt. Swap honey for maple syrup in a pinch for a slightly different sweetness. For gluten-free, choose a GF penne and tamari instead of soy sauce.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper. Add them to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. (Cut thicker pieces smaller so they cook evenly.)
- Push the chicken to the side and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant — don’t let it burn.
- In a small bowl, whisk together the honey, soy sauce, ketchup, water, cornstarch, and red pepper flakes if using. Pour this mixture over the chicken and garlic.
- Reduce the heat to medium and simmer the sauce for 3–4 minutes, stirring often, until it thickens and becomes glossy. The cornstarch will activate and give a sticky consistency.
- Add the cooked penne to the skillet and toss everything together until the pasta is coated and heated through, about 1–2 minutes. Taste and adjust seasoning.
- Garnish with sliced green onions and serve immediately.
Best ways to enjoy it
Serve this skillet straight from the pan for a rustic presentation. For variety: offer a simple side salad with a bright vinaigrette to cut the sweetness, or steamed broccoli for a green contrast. If you want an extra crunch, top individual plates with toasted sesame seeds or chopped roasted peanuts. For a restaurant-style look, twirl portions of penne onto warm plates and spoon extra sauce over the top.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce, stirring until warmed through. To freeze, portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) to ensure safe serving temperature.
Helpful cooking tips
- Cut chicken into uniform pieces so they cook at the same rate.
- Don’t overcook the pasta; al dente holds up better when tossed with the sauce.
- If your sauce gets too thick, add a tablespoon or two of water and stir to reach the desired consistency.
- Taste the sauce before tossing with pasta — a splash more soy sauce or a pinch of salt can balance the sweetness.
- For faster prep, mince garlic while the pasta water comes to a boil and have the sauce ingredients pre-measured.
I also like to alternate textures by serving a noodle-style variant; if you prefer a stir-fry noodle version, check out this crispy garlic chicken noodles for inspiration.
Creative twists
- Make it spicy: add an extra 1/4 teaspoon of red pepper flakes or a drizzle of chili paste.
- Swap chicken for shrimp (cook 2–3 minutes per side) for a seafood twist.
- Make it creamy: finish with 2 tablespoons of cream cheese or a splash of heavy cream for a richer sauce.
- Vegetarian option: replace chicken with pan-fried tofu or roasted cauliflower and increase soy/honey slightly to mimic the glaze.
Common questions
How long does this recipe take from start to finish?
From boiling the pasta to plating, plan about 25–35 minutes. Active hands-on time is roughly 20 minutes.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs will be juicier and slightly more forgiving. Cut them into similar-sized pieces and cook until they reach an internal temperature of 165°F (74°C).
Will the sauce thicken more as it cools?
Yes. The cornstarch sets as it cools, so the sauce will be thicker after resting. If it becomes too thick when reheating, stir in a little water to loosen it.
Is this safe to make ahead for meal prep?
You can prepare components ahead: cook the pasta and chicken separately, store them chilled, and reheat together with a freshly whisked sauce. Keep everything refrigerated and consume within 3–4 days.
How can I reduce the sodium without losing flavor?
Use low-sodium soy sauce and add a splash of citrus (lemon or lime) or a small amount of rice vinegar to brighten flavors without extra salt.
Sticky Honey Garlic Chicken Penne Skillet
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper. Add them to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Push the chicken to the side and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant – don’t let it burn.
- In a small bowl, whisk together the honey, soy sauce, ketchup, water, cornstarch, and red pepper flakes if using. Pour this mixture over the chicken and garlic.
- Reduce the heat to medium and simmer the sauce for 3–4 minutes, stirring often, until it thickens and becomes glossy.
- Add the cooked penne to the skillet and toss everything together until the pasta is coated and heated through, about 1–2 minutes.
- Taste and adjust seasoning as needed.
- Garnish with sliced green onions and serve immediately.
