Ingredients

Method

1. 1

   In a large bowl, combine the cubed chicken breast with salt, chili flakes, dried parsley, garlic powder, onion powder, and smoked paprika.

2. 2

   Drizzle with olive oil and mix with your hands until the chicken is evenly coated and the color changes.

3. 3

   Heat a portion of the butter in a large pan over medium heat. Once melted, add the seasoned chicken in a single layer.

4. 4

   Cook for 3-4 minutes on each side until golden brown and crispy.

5. 5

   Lower the heat and add the remaining butter, honey, and soy sauce to the pan.

6. 6

   Sprinkle in the fresh parsley and mix everything together for about a minute until the chicken is well-coated and juicy.

7. 7

   Remove the chicken from the pan and set it aside.

8. 8

   Cook the pasta according to package directions. Drain and set aside.

9. 9

   In the same pan used for the chicken, add the minced garlic and chopped sun-dried tomatoes. Cook over medium-low heat for 3-4 minutes until fragrant.

10. 10

    Add the Italian herbs and salt, cooking for one more minute.

11. 11

    Lower the heat and pour in the milk. Add the light cream cheese, grated Parmesan, and Parmesan rinds.

12. 12

    Stir or whisk continuously for 2-3 minutes until the sauce is smooth, combined, and has slightly thickened.

13. 13

    Add the cooked pasta to the sauce.

14. 14

    Garnish with fresh parsley and mix until the pasta is fully coated in the creamy sauce.

15. 15

    To serve, portion the pasta into meal prep containers and top with the honey butter chicken.