Can you cook dry pasta directly in a skillet without boiling it first?

Yes, you absolutely can cook dry pasta in a skillet without boiling it first. The key is using enough liquid—such as broth, water, or a sauce base—so the pasta can absorb it while cooking. This method builds more flavor because the starch from the pasta stays in the skillet, naturally thickening the sauce.

How do you stop pasta from sticking when cooking it in a skillet?

The best way to prevent sticking is to stir often during the first few minutes and make sure there’s enough liquid in the pan. Avoid high heat, which can cause the starch to glue the pasta together. If it does begin to clump, just add a splash of water and gently stir to loosen it.

What kind of pasta works best when cooking pasta in a skillet?

Spaghetti, linguine, and other long, thin noodles perform beautifully in skillet recipes. They cook evenly and soak up sauce well. Short pastas like penne or rotini also work, but they may require a little more liquid and stirring. Avoid fresh pasta—it cooks too quickly for this method.

Can I make skillet pasta ahead of time and store it?

Yes, skillet pasta stores well for up to three days in the fridge. Let it cool completely before sealing in an airtight container. When reheating, add a splash of water or broth and warm gently in a skillet over low heat to restore its sticky, saucy texture without drying it out.

Sticky Honey Garlic Chicken Pasta Skillet

Description

Sticky honey garlic chicken pasta made entirely in one skillet. A sweet, savory, and spicy dish that’s bold in flavor and simple to make.

Ingredients

Scale

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

12 oz spaghetti or linguine

1/4 cup honey

1/4 cup soy sauce

4 cloves garlic, minced

1 tbsp sesame oil

1 tbsp cornstarch

2 tbsp water

1/2 tsp red pepper flakes (optional)

2 green onions, sliced (for garnish)

Sesame seeds (optional, for garnish)

Salt and pepper to taste

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Instructions

1. In a large skillet, heat sesame oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.

2. In the same skillet, add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.

3. In a bowl, whisk together honey, soy sauce, cornstarch, and water. Pour the mixture into the skillet and bring to a simmer.

4. Meanwhile, cook pasta according to package instructions. Drain and set aside.

5. Return the chicken to the skillet and combine with the sauce, tossing to coat. Add the cooked pasta and toss again to combine.

6. Serve warm, garnished with sliced green onions and sesame seeds if desired.

Notes

You can substitute chicken thighs with chicken breast, but be careful not to overcook. For a vegetarian version, swap chicken for tofu or mushrooms.

Store leftovers in an airtight container and reheat with a splash of water in a skillet.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 490
Sugar: 14g
Sodium: 920mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg