👩🍳 Instructions
1. Cook the Pasta
- Boil salted water and cook pasta until al dente.
- Drain and toss with a little olive oil to prevent sticking.
2. Make the Cream Sauce
- Melt butter in a skillet over medium heat.
- Sauté garlic for 1 minute until fragrant.
- Add cream and bring to a gentle simmer.
- Stir in Parmesan and whisk until smooth.
- Season with salt and pepper. Keep warm.
3. Marinate the Chicken
- In a bowl, mix soy sauce, honey, olive oil, garlic, ginger, salt, and pepper.
- Add chicken and toss to coat.
- Marinate for at least 15 minutes (or up to 2 hours).
4. Grill the Chicken
- Heat a grill pan or outdoor grill over medium-high.
- Grill chicken 5–7 minutes per side until cooked through and caramelized.
- Let rest for a few minutes.
5. Assemble & Serve
- Toss pasta in the cream sauce until evenly coated.
- Plate and top with grilled chicken.
- Drizzle any leftover glaze over the chicken.
- Garnish with parsley and serve hot.
🌿 Tips & Variations
- Make it Moroccan: Add a pinch of ras el hanout to the chicken marinade or stir saffron into the cream sauce for a local twist.
- Lighter Option: Swap cream for coconut milk and use grilled tofu for a plant-based version.
- Add Color: Serve with roasted cherry tomatoes or steamed broccoli for brightness and balance.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
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