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Mix flour, garlic powder, paprika, salt, and pepper in a shallow dish.
Dredge chicken pieces in the flour mixture.
Heat olive oil in a skillet over medium-high heat.
Sauté chicken until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic until fragrant.
Stir in hot honey and soy sauce, simmer until slightly thickened.
Return chicken to skillet and toss to coat with glaze.
2. Roast the Garlic-Parmesan Broccoli:
Preheat oven to 200°C (400°F).
Toss broccoli with olive oil, minced garlic, salt, and pepper.
Spread on a baking sheet and roast for 15 minutes.
Sprinkle Parmesan cheese over broccoli, roast another 5–10 minutes until tender-crisp and golden.
3. Prepare the Cheesy Fig-Balsamic Alfredo Spaghetti:
Cook spaghetti as package directs, drain, set aside.
Melt butter over medium heat in a pot or skillet.
Sauté garlic until fragrant.
Pour in heavy cream, bring to gentle simmer.
Stir in Parmesan, fig jam, balsamic vinegar. Cook until sauce thickens slightly.
Season with salt and pepper.
Lower heat, stir in fontina cheese until melted and gooey.
Add spaghetti and toss to coat.
4. Assemble & Serve:
Divide Alfredo spaghetti on plates.
Top with crispy hot honey garlic chicken and roasted broccoli.
Serve immediately and enjoy!
Serving and Storage Tips
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