Honey Garlic Chicken Bites with Creamy Parmesan Spaghetti

Honey garlic chicken bites

• 2 lb (900 g) boneless skinless chicken thighs, trimmed and cut into 1½-inch (4 cm) pieces
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 3 garlic clove, minced
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 12 bamboo skewer, soaked in water for 20 minutes

Honey garlic glaze

• 3 tbsp honey
• 2 tbsp (30 g) unsalted butter
• 2 garlic clove, minced
• 1 tbsp fresh lemon juice

Creamy Parmesan spaghetti

• 1 lb (450 g) spaghetti
• 4 tbsp (55 g) unsalted butter
• 5 garlic clove, minced
• 1½ cups (360 ml) heavy cream
• 1½ cups (150 g) finely grated Parmesan, from a block
• 1 tsp dried Italian seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup (40 g) finely diced jarred roasted red pepper, patted dry

Cheesy topping and finish

• 1 cup (115 g) shredded low-moisture mozzarella, from a block
• 3 tbsp finely chopped fresh parsley

1. Marinate the chickenHeat the oven to 450°F (230°C) with a rack in the upper third. In a large bowl, toss the chicken with the olive oil, honey, soy sauce, garlic, paprika, garlic powder, salt, pepper and cayenne. Let it sit 15 minutes. Thread 4 or 5 pieces onto each soaked skewer, pressing them snugly together, and set them on a foil-lined rimmed baking sheet with a rack or on the foil.The chicken is evenly coated in a glossy, reddish marinade and the pieces sit snugly on the skewers.⏱ 15 min timer, marinating
2. Roast the chickenRoast the skewers 12 minutes, turning once halfway. Meanwhile, bring a large pot of generously salted water to a boil for the spaghetti.The chicken is lightly browned at the edges and nearly cooked through.⏱ 12 min timer, roasting
3. Glaze and charIn a small saucepan, melt the butter for the glaze with the honey, garlic and lemon juice, and simmer 1 minute. Brush it generously over the chicken, then broil on high 3 to 4 minutes, watching closely, until the edges are dark and charred in spots and the chicken reads 165°F (74°C). Tent loosely with foil.The chicken is sticky and glossy, deep orange-brown with dark charred spots, and juicy inside.⏱ 4 min timer, broiling
4. Cook the spaghettiCook the spaghetti in the boiling water until al dente, about 9 minutes. Scoop out 1 cup (240 ml) of the pasta water, then drain the spaghetti.The spaghetti is tender with a slight bite, and you have a cup of cloudy pasta water set aside.⏱ 9 min timer, spaghetti
5. Make the creamy sauce and melt the cheeseMelt the butter in the same pot over medium heat and cook the garlic 30 seconds. Pour in the cream, add the Italian seasoning, salt and pepper, and simmer 3 minutes. Take the pot off the heat and stir in the Parmesan a handful at a time until smooth. Add the spaghetti and red pepper, and toss, adding pasta water a splash at a time until the sauce coats each strand. Pile the spaghetti on a large platter, scatter the mozzarella over the top, and cover tightly with foil for 3 minutes.The sauce is silky and pale gold, clinging to every strand, and the mozzarella has melted into stretchy patches.
6. Top and serveUncover the platter and lay the chicken skewers on the spaghetti, sliding a few off the skewers if you like, so the glossy bites sit in the center. Sprinkle everything with the parsley and serve right away.Dark golden chicken bites sit on a bed of creamy spaghetti blanketed in melted cheese and flecked with green parsley.

• Use chicken thighs. They stay juicy under the high heat of the broiler and take on a deeper char than breasts.
• Cut the pieces evenly. Keep them about 1½ inches (4 cm) so every bite cooks at the same pace.
• Soak the skewers. Bamboo skewers soaked for 20 minutes will not burn under the broiler. You can also tuck small foil pieces around the tips.
• Get the char. Glaze right before the broiler, with the rack in the upper third of the oven. The honey caramelizes fast, so watch it every 30 seconds.
• Add the Parmesan off the heat. Stir it in gradually from a block you grate yourself. Pre-grated cheese turns grainy and the sauce can break.
• Use the pasta water. A splash of starchy water loosens the sauce and makes it cling. Add it a little at a time.
• Melt the mozzarella under foil. Covering the platter traps steam and melts the cheese into glossy patches without an extra trip to the oven.
• Check the chicken. It is done at 165°F (74°C) in the thickest piece. Rest it for 3 minutes under foil.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, use two baking sheets and cook the pasta in two batches.

Nutrition is an estimate per serving. Contains dairy, wheat and soy, so it is not gluten-free as written.

Easy swaps

Chicken breast: cut into slightly larger pieces and check it 2 minutes early, as it dries out faster.

Shrimp: skewer 1½ lb (680 g) large shrimp and roast 5 minutes before glazing and broiling 2 minutes.

Heat: double the cayenne, or stir a pinch of red pepper flakes into the sauce.

Pasta: linguine or fettuccine also work well with this sauce.

Cheese: use provolone or fontina on top. Fresh mozzarella melts wetter and makes the sauce watery.

No skewers: spread the chicken pieces on the sheet pan in a single layer and cook the same way.

Lighter: use half-and-half in place of part of the cream. The sauce will be a little thinner.

Make ahead and storage

Make ahead: marinate the chicken up to 24 hours ahead in the fridge. Cook the pasta and sauce just before serving.

Fridge: store the chicken and pasta separately in airtight containers for up to 3 days.

Reheat: warm the spaghetti in a skillet with a splash of cream or milk over low heat. Reheat the chicken in a 375°F (190°C) oven for 8 to 10 minutes.

Freezer: freeze the cooked chicken up to 2 months. Cream pasta does not freeze well.