Honeymoon Chicken Pasta Recipe
This Honeymoon Chicken Pasta is a creamy, tropical twist on the classic! Featuring coconut milk, Parmesan, juicy chicken, and a hint of pineapple, it’s the perfect romantic dinner or quick family meal. Ready in 40 minutes, it’s indulgent yet light!
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (sliced into thin cutlets)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon butter
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, for heat
- 1 cup full-fat coconut milk
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh pineapple juice
- 1/2 cup grated Parmesan cheese
- 1 teaspoon honey or maple syrup for a twist
- Juice of 1/2 a lime
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon ground ginger
For the Pasta:
- 12 ounces fettuccine or linguine
- 1/2 cup reserved pasta water
- 1/4 cup toasted coconut flakes for garnish
- Fresh cilantro or basil for topping
- Extra lime wedges for serving
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the Chicken
- While the pasta cooks, season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
Make the Sauce
- In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant. Pour in coconut milk, chicken broth, heavy cream, and pineapple juice, stirring to combine. Stir in Parmesan cheese, honey, lime juice, fresh basil, salt, and ground ginger. Let simmer for 3-4 minutes until slightly thickened.
Combine & Serve
- Slice the cooked chicken into strips and return it to the sauce. Toss in the cooked pasta, adding reserved pasta water a little at a time to help coat everything in the creamy sauce. Serve warm, garnished with toasted coconut flakes, fresh cilantro or basil, and extra lime wedges.