Ingredients

• •2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• •½ cup (60 g) all-purpose flour
• •¾ cup (45 g) panko breadcrumbs
• •1 large egg (about 50 g)
• •1 tsp (2 g) paprika
• •1 tsp (3 g) garlic powder
• •1 tsp (2 g) onion powder
• •½ tsp (3 g) salt
• •½ tsp (1 g) black pepper
• •2 tbsp (30 mL) olive oil
• •4 tbsp (57 g) unsalted butter
• •6 garlic cloves (about 18 g), minced
• •½ tsp (1 g) red pepper flakes
• •¼ cup (85 g) hot honey
• •½ cup (120 mL) heavy cream
• •½ cup (120 mL) chicken broth
• •¼ cup (25 g) finely grated Parmesan cheese
• •1 tbsp (15 mL) fresh lemon juice
• •8 oz (225 g) cavatappi or rigatoni
• •½ cup (120 mL) reserved pasta water
• •2 tbsp (8 g) fresh basil or parsley, chopped
• •2 tbsp (10 g) extra Parmesan cheese
• •½ tsp (1 g) chili flakes, for garnish
• •1 tbsp (21 g) extra hot honey, for drizzling

Instructions

1. 1Place the chicken breasts on a cutting board and slice each breast horizontally into 2 thinner pieces, giving you 4 cutlets. Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
2. 2Place the flour in one shallow bowl, beaten egg in a second bowl, and panko breadcrumbs in a third. Coat each chicken cutlet in flour, dip into the beaten egg, then press firmly into the panko breadcrumbs until well coated.
3. 3Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes, then slice into strips.
4. 4Reduce the skillet heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
5. 5Stir in the hot honey, heavy cream, and chicken broth. Simmer for 2–3 minutes, stirring occasionally.
6. 6Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve ½ cup of pasta water, then drain.
7. 7Add the Parmesan and lemon juice to the sauce. Season with salt and black pepper.
8. 8Add the drained pasta to the skillet and toss until completely coated. Add the reserved pasta water a little at a time until the sauce becomes smooth, creamy, and glossy.
9. 9Divide the pasta between four bowls and arrange the crispy chicken on top.
10. 10Finish with Parmesan, fresh basil or parsley, chili flakes, and a drizzle of hot honey. Serve immediately while the chicken is crispy and the sauce is hot.