Hot Honey Garlic Chicken with Roasted Broccoli & Cheesy Fig-Balsamic Alfredo Spaghetti

This Hot Honey Garlic Chicken with Roasted Broccoli and Cheesy Fig-Balsamic Alfredo Spaghetti is a bold, flavor-packed dinner that hits all the right notes—sweet, spicy, savory, creamy, and tangy. It’s a beautifully balanced meal that feels gourmet but is completely doable on a busy night.

Why You’ll Love This Recipe

I love this dish because it’s a full plate of comforting, exciting flavors. The chicken is juicy and glazed in a sticky, spicy-sweet sauce that caramelizes perfectly. The roasted broccoli adds earthy crispness, and the fig-balsamic Alfredo spaghetti brings a creamy depth with an unexpected fruity note that elevates the entire dish. Every bite offers something different and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Hot Honey Garlic Chicken:

• Boneless skinless chicken thighs or breasts

• Olive oil

• Garlic (minced)

• Hot honey (or regular honey + red pepper flakes)

• Soy sauce

• Apple cider vinegar

• Salt and black pepper

For the Roasted Broccoli:

• Broccoli florets

• Olive oil

• Salt and black pepper

• Garlic powder (optional)

For the Cheesy Fig-Balsamic Alfredo Spaghetti:

• Spaghetti or fettuccine

• Butter

• Garlic (minced)

• Heavy cream

• Cream cheese

• Grated Parmesan

• Balsamic vinegar

• Fig jam

• Salt and pepper

• Fresh basil or thyme for garnish (optional)

Directions

Hot Honey Garlic Chicken:

1. I season the chicken with salt and pepper.

2. In a skillet, I heat olive oil and sear the chicken until golden on both sides and cooked through.

3. I add garlic and cook briefly, then pour in hot honey, soy sauce, and apple cider vinegar.

4. I let the sauce simmer until it thickens and glazes the chicken, flipping to coat both sides.

Roasted Broccoli:

1. I preheat the oven to 425°F (220°C).

2. I toss broccoli with olive oil, salt, pepper, and garlic powder if using.

3. I roast for 20–25 minutes until the edges are browned and crisp.

Cheesy Fig-Balsamic Alfredo Spaghetti:

1. I cook the pasta until al dente, reserving some pasta water.

2. In a saucepan, I melt butter and sauté garlic, then stir in heavy cream and cream cheese until smooth.

3. I add Parmesan, balsamic vinegar, and fig jam, stirring until the sauce is creamy and balanced.

4. I toss the cooked pasta with the sauce, adding reserved water if needed to loosen.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 35–40 minutes to cook, so I can have it ready in under an hour.

Variations

I sometimes swap chicken for shrimp or tofu, and the hot honey sauce works just as well. For the pasta, I’ve used goat cheese instead of cream cheese for a tangier flavor, and if I don’t have fig jam, I mix in a little maple syrup or date syrup with the balsamic. Roasted Brussels sprouts or asparagus make great substitutes for the broccoli.

Storage/reheating

I store leftovers in separate airtight containers in the fridge for up to 3 days. I reheat the chicken and broccoli in the oven or skillet to keep them crisp, and gently warm the pasta on the stove with a splash of cream or milk to bring back the sauce’s smooth texture.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the components ahead and reheat them separately before assembling the plate. The pasta sauce may thicken, so I just loosen it with some warm cream or pasta water.

What is hot honey?

Hot honey is honey infused with chili peppers or red pepper flakes. I make my own by heating regular honey with a bit of red pepper flake until infused.

Can I use another type of jam besides fig?

Yes, I’ve used apricot, date, and even blackberry jam. Fig is my favorite for its depth, but other dark, fruity jams work well.

What pasta works best for this Alfredo?

I prefer spaghetti or fettuccine because they hold the creamy sauce well, but any long pasta or even penne works.

How do I keep the Alfredo sauce from getting grainy?

I stir constantly on low heat, and I always add the cheese gradually, letting it melt smoothly into the sauce without boiling.

Conclusion

Hot Honey Garlic Chicken with Roasted Broccoli and Cheesy Fig-Balsamic Alfredo Spaghetti is one of those show-stopper dinners I make when I want to impress—or just treat myself. The layers of flavor and texture make every bite exciting, and the components are just as satisfying on their own as they are together. It’s a dinner I’ll be coming back to often.

Hot Honey Garlic Chicken with Roasted Broccoli & Cheesy Fig-Balsamic Alfredo Spaghetti

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Sautéing, Roasting, Boiling
• Cuisine: Fusion
• Diet: Halal

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Description

This Hot Honey Garlic Chicken with Roasted Broccoli and Cheesy Fig-Balsamic Alfredo Spaghetti is a gourmet-style dinner packed with sweet, spicy, tangy, and creamy flavors. It’s a satisfying, restaurant-worthy meal that’s easy enough for weeknights.

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Ingredients

• 4 boneless skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup hot honey (or 1/4 cup honey + 1/2 tsp red pepper flakes)
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• Salt and black pepper, to taste
• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil (for broccoli)
• 1/2 teaspoon garlic powder (optional)
• 8 oz spaghetti or fettuccine
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 4 oz cream cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon balsamic vinegar
• 2 tablespoons fig jam
• Salt and pepper, to taste
• Fresh basil or thyme, for garnish (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Toss broccoli with olive oil, salt, pepper, and garlic powder. Roast for 20–25 minutes until edges are browned.
2. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken on both sides until golden and cooked through. Remove and set aside.
3. In the same skillet, add minced garlic. Sauté briefly, then add hot honey, soy sauce, and apple cider vinegar. Simmer until thickened. Return chicken and coat in glaze.
4. Cook pasta until al dente. Reserve 1/2 cup pasta water. Drain.
5. In a saucepan, melt butter and sauté garlic. Add cream and cream cheese, whisking until smooth.
6. Stir in Parmesan, balsamic vinegar, and fig jam. Simmer until creamy. Season with salt and pepper. Add reserved pasta water if needed.
7. Toss pasta with sauce. Serve with glazed chicken and roasted broccoli. Garnish with herbs if desired.

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Notes

• Swap chicken for shrimp or tofu for variation.
• Use goat cheese instead of cream cheese for tanginess.
• Substitute fig jam with date, apricot, or blackberry jam.
• Brussels sprouts or asparagus work well in place of broccoli.
• Reheat pasta with a splash of milk or cream to restore texture.

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Nutrition

• Serving Size: 1 plate
• Calories: 620
• Sugar: 18g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 130mg