Lemon Butter Spaghetti with Honey Garlic Glazed Chicken
Lemon Butter Spaghetti with Honey Garlic Glazed Chicken
Ingredients
For the Honey Garlic Glazed Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets or tenders
- 1/4 cup soy sauce
- 1/4 cup honey
- 4 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, finely chopped, for garnish
For the Lemon Butter Spaghetti
- 12 ounces spaghetti
- 1/2 cup unsalted butter
- 2 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, finely chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Honey Garlic Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and sesame oil. In a separate tiny bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min
- 2
Cook the Chicken: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken cutlets/tenders and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a plate.
⏱️ 12 min
- 3
Glaze the Chicken: Reduce heat to medium. Pour the prepared honey garlic sauce into the skillet. Bring to a simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens into a glossy glaze. Return the cooked chicken to the skillet, tossing to coat evenly in the glaze. Keep warm.
⏱️ 5 min
- 4
Cook the Spaghetti: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the spaghetti.
⏱️ 10 min
- 5
Prepare the Lemon Butter Sauce: In the same large pot (or a clean one), melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon zest and lemon juice.
⏱️ 3 min
- 6
Combine Spaghetti and Sauce: Add the drained spaghetti to the pot with the lemon butter sauce. Add the grated Parmesan cheese and 1 cup of the reserved pasta water. Toss vigorously with tongs until the sauce emulsifies and coats the spaghetti beautifully. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached. Season with salt and black pepper to taste.
⏱️ 5 min
- 7
Serve: Divide the lemon butter spaghetti among serving plates. Arrange the honey garlic glazed chicken alongside the pasta. Garnish both the chicken and the spaghetti generously with fresh chopped parsley and additional lemon zest if desired. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Butter Spaghetti with Honey Garlic Glazed Chicken
Ingredients
For the Honey Garlic Glazed Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets or tenders
- 1/4 cup soy sauce
- 1/4 cup honey
- 4 garlic, cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, finely chopped, for garnish
For the Lemon Butter Spaghetti
- 12 ounces spaghetti
- 1/2 cup unsalted butter
- 2 garlic, cloves, minced
- 1 lemon, zested and juiced
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons fresh parsley, finely chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Honey Garlic Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, and sesame oil. In a separate tiny bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
⏱️ 5 min - 2
Cook the Chicken: Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken cutlets/tenders and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a plate.
⏱️ 12 min - 3
Glaze the Chicken: Reduce heat to medium. Pour the prepared honey garlic sauce into the skillet. Bring to a simmer, then whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens into a glossy glaze. Return the cooked chicken to the skillet, tossing to coat evenly in the glaze. Keep warm.
⏱️ 5 min - 4
Cook the Spaghetti: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the spaghetti.
⏱️ 10 min - 5
Prepare the Lemon Butter Sauce: In the same large pot (or a clean one), melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon zest and lemon juice.
⏱️ 3 min - 6
Combine Spaghetti and Sauce: Add the drained spaghetti to the pot with the lemon butter sauce. Add the grated Parmesan cheese and 1 cup of the reserved pasta water. Toss vigorously with tongs until the sauce emulsifies and coats the spaghetti beautifully. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached. Season with salt and black pepper to taste.
⏱️ 5 min - 7
Serve: Divide the lemon butter spaghetti among serving plates. Arrange the honey garlic glazed chicken alongside the pasta. Garnish both the chicken and the spaghetti generously with fresh chopped parsley and additional lemon zest if desired. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 5 min