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Sweet and Spicy Chicken with Roasted Broccoli Pasta: A Flavorful Feast You’ll Crave


  • Author: Hannah

Ingredients

Scale

For the Chicken & Marinade:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 2 tablespoons soy sauce

  • 2 tablespoons honey

  • 1 tablespoon sriracha (adjust to taste)

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground ginger

For the Broccoli:

  • 2 cups broccoli florets

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Pasta:

  • 8 oz pasta (penne, rotini, or bowtie)

  • 2 tablespoons butter

  • 1/2 cup grated Parmesan cheese

  • Juice of 1/2 lemon

  • Salt and pepper, to taste

  • Red pepper flakes (optional, for added spice)


Instructions

  1. Marinate the Chicken:
    In a bowl, combine soy sauce, honey, sriracha, olive oil, garlic, and ginger. Add chicken pieces and toss to coat. Let marinate for 15–30 minutes.

  2. Roast the Broccoli:
    Preheat oven to 425°F (220°C). Toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crisp and slightly charred.

  3. Cook the Pasta:
    Boil pasta in salted water according to package directions. Drain and set aside.

  4. Cook the Chicken:
    In a skillet over medium-high heat, cook marinated chicken until caramelized and cooked through, about 5–7 minutes. Remove from heat.

  5. Combine Pasta:
    In the same pot used for pasta, melt butter over low heat. Add cooked pasta, Parmesan, lemon juice, and a pinch of salt and pepper. Stir to coat.

  6. Assemble:
    Toss in the roasted broccoli and sweet and spicy chicken. Mix well to combine. Sprinkle with red pepper flakes if desired.

  7. Serve:
    Serve warm with extra Parmesan or a lemon wedge for a fresh finish.