Sweet, sticky, and just a little bit spicy, this Sticky Honey Garlic Pasta is the perfect blend of comfort and flavor. The noodles cook right in the sauce, soaking up every bit of that garlicky, honey-soy goodness. A touch of cream makes the sauce silky and rich, while a sprinkle of Parmesan ties everything together. It’s a quick and satisfying dinner that comes together in one pan, no draining or extra pots needed! If you love these flavors, be sure to try my Honey Garlic Pork Loin for another sweet-and-savory dinner favorite.
Ingredients & Substitutions
- Honey Garlic Sauce: The base of the flavor here comes from a mix of honey, soy sauce, garlic, apple cider vinegar, and a touch of garlic salt. Use low-sodium soy sauce if you prefer a less salty flavor. You can swap apple cider vinegar with rice vinegar or white vinegar in a pinch.
- Red Pepper Flakes: These add a subtle heat that balances the sweetness of the honey. Adjust to your spice preference or omit entirely for a mild version.
- Broth & Cream: Chicken broth and heavy cream make up the cooking liquid for the pasta, creating a flavorful base that thickens into a creamy sauce. For a lighter version, use half-and-half or even whole milk, though the sauce will be slightly thinner.
- Spaghetti: Classic spaghetti works perfectly for soaking up the sauce, but you can use linguine, fettuccine, or even angel hair. Gluten-free spaghetti also works; just check the package for cook time, as it may need a few minutes less.
- Cornstarch Slurry: Cornstarch mixed with water helps the sauce tighten up at the end, giving it that glossy, sticky finish.
- Parmesan & Garnishes: Parmesan adds a savory finish that balances the sweet and salty sauce. Fresh parsley brightens each bite, and a sprinkle of extra red pepper flakes adds a little kick if you like things spicy.
FAQs
Can I use a different type of pasta?
Yes! This recipe works well with linguine, fettuccine, or even penne. Just adjust the cook time as needed since different pasta shapes absorb liquid at different rates.
How do I make this vegetarian?
Simply substitute vegetable broth for the chicken broth; it will still be rich and flavorful.
Can I add protein to this recipe?
Absolutely. Try stirring in cooked chicken, shrimp, or even crispy tofu toward the end of cooking for an easy upgrade.
How can I make it less sweet?
You can reduce the honey slightly or balance it with an extra splash of vinegar for more tang.
Serving Ideas
- Simple Side Salad
- Roasted Potatoes or Hasselback Potatoes
- Garlic Cheese Bread
- Roasted Parmesan Green Beans or Roasted Asparagus
Variations
- Protein options: Add cooked chicken, shrimp, or tofu to make this a heartier meal.
- Vegetable boost: Stir in steamed broccoli, bell peppers, snap peas, or baby spinach for extra color and nutrition.
- Noodle Substitutions: Try fettuccine, linguine, or even rice noodles for a different texture.
- Spice it up: Increase the red pepper flakes or add a dash of sriracha for a little heat.
- Nutty twist: Sprinkle toasted sesame seeds or crushed peanuts on top for added crunch and flavor.
How to Store Sticky Honey Garlic Pasta
Room Temperature: Serve warm. This pasta should not sit out for more than 2 hours.
In the Refrigerator: Let the pasta cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce and keep it creamy.
In the Freezer: Because this pasta contains cream, it’s best enjoyed fresh. Freezing can cause the sauce to separate and change texture. If you do freeze it, store it in a freezer-safe container for up to 1 month and thaw overnight in the refrigerator before reheating gently.
Sticky Honey Garlic Pasta
Ingredients
- ⅓ cup (113 g) honey
- ¼ cup (64 g) soy sauce
- 2 teaspoons garlic, minced
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic salt
- ½ teaspoon red pepper flakes, optional
- 2 cups (16 ounces / 480 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 8 ounces spaghetti, uncooked
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup (25 g) Parmesan cheese, grated
- fresh parsley, chopped for garnish
- red pepper flakes, for garnish (optional)
Instructions
- In a medium bowl, whisk together the honey, soy sauce, garlic, apple cider vinegar, garlic salt, and red pepper flakes (if using). Set aside.
- To a large skillet over medium-high heat, pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle boil.
- Add the uncooked spaghetti to the skillet, fanning it out or breaking it in half if needed, so it lays mostly flat. Use tongs to gently stir and separate the noodles, making sure they’re coated and submerged in the liquid.
- Reduce the heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Pour the honey garlic sauce into the skillet with the pasta. Stir well, then immediately stir in the cornstarch slurry. Let simmer uncovered for 2-3 minutes, stirring often, until the sauce thickens and coats the pasta.
- Remove from heat and sprinkle with Parmesan cheese.
- Garnish with chopped parsley and extra red pepper flakes, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Sweet and garlicky with just the right amount of spice. I loved it!
Elizabeth
Interesting flavors with the sweet, then spicy, then garlicky. So different for me, but I loved it. And the texture was perfectly sticky, as the title implies!
Stephanie
This is so easy and so good. And, I like that it is different from regular pasta.
Bella
I love this pasta! I kept going back for more, and I even added a few more red pepper flakes to mine.
