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Honey Butter Chicken Alfredo Pasta – Comfort Food in One Pan

chef Laya
Creamy, sweet-and-savory honey butter chicken tossed with fettuccine in a rich garlic parmesan Alfredo sauce. A cozy one-pan dinner ready in about 30 minutes.
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Prepr Time 10 minutes
Cooking Time 20 minutes
ToTal Time 30 minutes
Type of plate Main Course
kitchen American, Italian-Inspired
Serving 4

Ingredients
  

For the honey butter chicken:

  • 4 boneless skinless chicken breasts (about 600–700 g), cut into strips or cubes
  • 2 tbsp unsalted butter
  • 2 tbsp honey
  • 1 tbsp soy sauce low-sodium preferred
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tsp olive oil for the skillet, if needed

For the creamy Alfredo pasta:

  • 12 oz 340 g fettuccine or twisted pasta
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
  • 3 tbsp cream cheese softened and cubed
  • 1 cup whole milk or 1½ cups heavy cream for a richer sauce
  • ½ cup freshly grated parmesan cheese
  • ¼ cup sun-dried tomatoes drained and sliced (optional)
  • 1 tsp salt adjust to taste
  • ¼ tsp black pepper
  • 1 tbsp fresh parsley chopped (for garnish)

Instructions
 

Cook the pasta

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of starchy pasta water, then drain and set aside.

Season the chicken

  • In a bowl, toss the chicken strips or cubes with garlic powder, black pepper, salt, and a drizzle of olive oil.

Make the honey butter glaze and cook the chicken

  • In a large skillet over medium heat, melt 2 tbsp butter. Add honey, soy sauce, garlic powder, and black pepper, stirring until the butter melts and the mixture bubbles.
  • Add the chicken in a single layer. Cook 5–7 minutes per side (or 3–4 minutes per side for cubes), spooning the bubbling glaze over the chicken continuously, until it develops a sticky golden crust and reaches 165°F (74°C) internally.
  • Transfer the glazed chicken to a cutting board to rest, leaving the drippings in the skillet.

Start the Alfredo sauce

  • In the same skillet, melt 1 tbsp butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.

Build the creamy sauce

  • Pour in the milk (or heavy cream) and add the cubed cream cheese. Whisk constantly until the cream cheese melts completely and the sauce is smooth.
  • Remove the skillet from the heat and stir in the grated parmesan cheese until melted and thickened. Season with salt and black pepper to taste.

Combine pasta and sauce

  • Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss with tongs for about 1 minute, adding a splash of the reserved pasta water if the sauce needs thinning.

Add chicken and finish

  • Slice the rested honey butter chicken into thick strips (or leave as cubes) and gently fold it into the coated pasta along with the sun-dried tomatoes, if using.
  • Taste and adjust seasoning with more salt or pepper if needed.

Serve

  • Serve immediately in shallow bowls, garnished with fresh parsley and extra parmesan if desired.