Name: Hot Honey Garlic Chicken with Roasted Broccoli & Cheesy Fig Balsamic Alfredo Spaghetti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 boneless, skinless chicken thighs or breasts; 2 tbsp olive oil; 3 tbsp honey; 2 tbsp hot sauce (adjust for heat level); 3 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp apple cider vinegar (or rice vinegar); Salt and black pepper, to taste; 1 tsp cornstarch + 2 tbsp water (optional, for thickening); 1 large head broccoli, cut into florets; 2 tbsp olive oil; ½ tsp garlic powder; Salt and pepper, to taste; 2 tbsp grated Parmesan (optional, for finishing); 12 oz (340 g) spaghetti; 2 tbsp butter; 2 cloves garlic, minced; 1 cup heavy cream; ½ cup grated Parmesan cheese; ¼ cup mozzarella cheese, shredded; 2 tbsp cream cheese (optional, for extra creaminess); 1 tbsp balsamic glaze (or reduction); 1 tbsp fig jam; Salt and pepper, to taste

Description

This dish is the perfect marriage of bold, sweet heat and creamy indulgence. Tender chicken is glazed with a sticky hot honey garlic sauce, paired with roasted broccoli for balance, and served alongside spaghetti tossed in a cheesy Alfredo sauce kissed with fig and balsamic for a gourmet twist. It’s a meal that feels restaurant-worthy but can be recreated easily at home—ideal for a cozy weekend dinner or to impress at a dinner party.

Ingredients

Scale

For the Hot Honey Garlic Chicken:

4 boneless, skinless chicken thighs or breasts
2 tbsp olive oil
3 tbsp honey
2 tbsp hot sauce (adjust for heat level)
3 cloves garlic, minced
1 tbsp soy sauce
1 tbsp apple cider vinegar (or rice vinegar)
Salt and black pepper, to taste
1 tsp cornstarch + 2 tbsp water (optional, for thickening)

For the Roasted Broccoli:

1 large head broccoli, cut into florets
2 tbsp olive oil
½ tsp garlic powder
Salt and pepper, to taste
2 tbsp grated Parmesan (optional, for finishing)

For the Cheesy Fig Balsamic Alfredo Spaghetti:

12 oz (340 g) spaghetti
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ cup mozzarella cheese, shredded
2 tbsp cream cheese (optional, for extra creaminess)
1 tbsp balsamic glaze (or reduction)
1 tbsp fig jam
Salt and pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss broccoli with olive oil, garlic powder, salt, and pepper. Roast for 18–20 minutes until crisp-tender and slightly charred. Sprinkle Parmesan before serving if desired.
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, combine honey, hot sauce, garlic, soy sauce, and vinegar. Simmer for 2–3 minutes until slightly thickened. If a thicker glaze is desired, stir in cornstarch slurry and cook for 1 minute more. Return chicken to skillet and coat with glaze.
While chicken and broccoli cook, boil spaghetti in salted water until al dente. Drain, reserving ½ cup pasta water.
In a saucepan, melt butter and sauté garlic for 1 minute. Stir in cream and bring to a gentle simmer. Add Parmesan, mozzarella, and cream cheese (if using). Whisk until smooth and creamy. Stir in balsamic glaze and fig jam. Season with salt and pepper. Add pasta and toss, using reserved pasta water as needed to thin the sauce.

Plate spaghetti with hot honey garlic chicken on top, roasted broccoli on the side, and extra drizzle of balsamic glaze if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes