Tender strips of chicken coated in a glossy, garlicky sauce with a sweet and smoky kick, tangled in perfectly cooked pasta—this dish is a savory symphony made for weeknight dinners. It’s rich, comforting, and comes together in a single pan, making cleanup a breeze. The deep umami flavors from soy sauce and a hint of sweetness from honey or brown sugar balance beautifully with the warmth of garlic and smoky paprika.

This pasta is not just about taste; it’s also about texture. The chicken is seared until golden and juicy, while the pasta soaks up all the sticky, flavorful sauce. It’s finished with a sprinkle of sesame seeds and a dash of cracked black pepper, creating a bite that’s satisfying on every level. Whether you’re feeding a hungry family or craving something indulgent and homemade, this dish is a go-to winner.

Ingredients for One-Pan Sweet and Smoky Garlic Chicken Pasta

2 chicken breasts, cut into bite-sized strips
2 tbsp olive oil
1 tbsp sesame oil (optional, for flavor)
4 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/4 cup honey (or brown sugar)
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
8 oz linguine or spaghetti, cooked and drained
Salt and freshly cracked black pepper, to taste
Sesame seeds, for garnish

Step 1: Cook the Chicken

Start by heating olive oil (and sesame oil, if using) in a large skillet or sauté pan over medium-high heat. Once hot, add the chicken strips in a single layer. Season lightly with salt and pepper. Cook for 5–7 minutes, turning occasionally, until the chicken is fully cooked and golden brown on all sides. Transfer the chicken to a plate and set aside.

Step 2: Build the Sauce

In the same pan, reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant—be careful not to burn it. Pour in the soy sauce and honey (or brown sugar), then stir in smoked paprika and crushed red pepper flakes if you’re using them. Let the sauce simmer gently for about 3 minutes to let the flavors meld.

Step 3: Thicken the Sauce

In a small bowl, whisk the cornstarch and water together until smooth. Stir this slurry into the sauce and let it simmer for another 2–3 minutes, or until it begins to thicken to a glossy consistency.

Step 4: Bring It All Together

Return the cooked chicken to the pan and toss to coat it well in the sauce. Add the cooked pasta and gently mix everything together until the noodles are fully coated and the chicken is evenly distributed.

Step 5: Garnish and Serve

Turn off the heat and give everything a final toss. Sprinkle sesame seeds and a few extra cracks of black pepper on top. Serve hot straight from the pan, or portion onto plates for a beautiful presentation.

Storage Instructions

To store leftover One-Pan Sweet and Smoky Garlic Chicken Pasta, let the dish cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days. When reheating, add a splash of water or broth to loosen up the sauce before microwaving or warming it in a skillet over low heat.

For longer storage, this dish also freezes well. Place cooled pasta in a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Estimated Nutrition (Per Serving – based on 4 servings)

Calories: ~520
Protein: ~32g
Carbohydrates: ~50g
Fat: ~20g
Saturated Fat: ~3g
Sugar: ~12g
Sodium: ~900mg
Fiber: ~3g

Note: Nutritional values are approximate and can vary based on specific ingredient brands and portion sizes.

Frequently Asked Questions

What type of pasta works best?

Linguine, fettuccine, or spaghetti are all great choices. You want a noodle that can soak up and hold onto the sauce.

Can I make it gluten-free?

Yes! Use tamari instead of soy sauce and opt for your favorite gluten-free pasta.

Is it very spicy?

The base recipe is mild, but you can adjust the red pepper flakes to your heat preference—or omit them entirely.

Can I add vegetables to this dish?

Definitely. Bell peppers, broccoli, snap peas, or mushrooms would be excellent additions. Sauté them after cooking the chicken.

What if I don’t have smoked paprika?

You can substitute with regular paprika or add a dash of chipotle powder for that smoky depth.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay very juicy. Just trim excess fat before cooking.

Is it okay to make this ahead of time?

You can prepare the sauce and chicken a day in advance. Combine and heat with freshly cooked pasta when ready to serve.

What should I serve with it?

A crisp cucumber salad, garlic bread, or steamed green beans make perfect side dishes.