Caramelized Onion Pasta with Italian Honey Chicken

Alberti Popaj

Cook Time: 35 minutes

Prep Time: 10 minutes

Serves: 4 people

Ingredients

  • For the Pasta
  • 2 Tbsp olive oil, such as Liokareas
  • 2 Tbsp butter
  • 3 large yellow onions, thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1/3 cup whiskey or cognac, optional
  • 3/4 box Sfoglini pasta
  • 1 cup LonoLife chicken broth
  • 1/2 cup grated Parmesan cheese (plus more for topping)
  • 1 tsp lemon juice
  • Fresh parsley or chives, chopped (optional)
  • For the Chicken
  • 4 Rastelli's chicken breasts
  • 1 Tbsp honey
  • 1 Tbsp olive oil, such as Liokareas
  • 1/2 Tbsp basil, dried
  • 1/2 Tbsp oregano, dried
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes

Directions

For the Chicken

Preheat oven to 375°F. Season the chicken with all ingredients above. If it looks too dry, add in another 1/2 Tbsp of olive oil.

Bake the seasoned chicken for 15–20 minutes until a 165°F internal temperature is reached. Let chicken rest, then cut into slices and serve on top of the caramelized onion pasta.

For the Pasta

Heat olive oil and butter in a large pot over medium. Add sliced onions, salt, and pepper. Cook 20–25 minutes, stirring occasionally, until deep golden and jammy. If they start to stick, splash in a Tbsp of water to deglaze.

Stir in the minced garlic and cook 1 minute until fragrant.

Turn off heat, carefully pour in the whiskey or cognac and ignite with a stick lighter. Turn heat back on and reduce until the fire goes away.

Add the LonoLife chicken broth. Bring to a simmer, then reduce heat to medium‑low. Add noodles to the onion pan.

Turn off the heat. Stir in Parmesan cheese until melted and creamy. Add lemon juice (it balances the richness beautifully!).

Garnish with fresh lemon, Parmesan, and parsley if desired.

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