Honey Pepper Chicken Panini Pasta Recipe

Introduction

This Honey Pepper Chicken Panini Pasta is a delightful fusion of sweet, spicy, and savory flavors. Tender chicken bites glazed with a honey pepper sauce pair perfectly with a creamy Parmesan pasta for a comforting and flavorful meal that’s easy to make any night of the week.

Ingredients

• For the Honey Pepper Glaze:
• 1/3 cup honey
• 1/4 cup soy sauce (low-sodium recommended)
• 1 tablespoon apple cider vinegar
• 1 teaspoon black pepper (freshly ground)
• 1/2 teaspoon red chili flakes (optional)
• 1 teaspoon garlic powder
• For the Chicken:
• 1 pound boneless, skinless chicken breasts or thighs
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil or vegetable oil
• For the Pasta:
• 12 ounces penne or rigatoni pasta
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Optional Add-Ins:
• 1/2 cup chopped bell peppers (red, yellow, or green)
• 1/2 cup fresh spinach leaves
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Step 1: In a small saucepan, combine the honey, soy sauce, apple cider vinegar, black pepper, red chili flakes (if using), and garlic powder. Heat over medium-low, stirring occasionally, until the mixture begins to simmer. Let it reduce and thicken for 3–5 minutes, then set aside.
2. Step 2: Slice the chicken into bite-sized pieces. In a shallow bowl, mix the flour, paprika, salt, and black pepper. Coat the chicken pieces evenly with the flour mixture.
3. Step 3: Heat olive oil in a large skillet over medium heat. Cook the chicken in a single layer for 4–5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
4. Step 4: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
5. Step 5: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant. Stir in heavy cream and chicken broth. Gradually add Parmesan cheese, stirring until melted and sauce is smooth. Season with salt and pepper.
6. Step 6: Add cooked pasta to the skillet with the sauce, tossing to coat. Use reserved pasta water to adjust sauce thickness if needed.
7. Step 7: Fold in cooked chicken and drizzle honey pepper glaze over the top. Stir gently to combine all flavors evenly.
8. Step 8: Transfer pasta to a serving dish. Garnish with chopped parsley or extra Parmesan cheese if desired. Serve warm.

Tips & Variations

• For extra color and nutrition, add chopped bell peppers or fresh spinach when preparing the sauce.
• Use freshly ground black pepper for the glaze to maximize flavor.
• If you prefer a spicier kick, increase the red chili flakes slightly or add a dash of hot sauce to the glaze.
• Chicken thighs provide more flavor and juiciness, but breasts work well for a leaner option.
• Leftover glaze can be stored and used as a dipping sauce for chicken or vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of chicken broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like rigatoni, fusilli, or farfalle works well, as they hold the creamy sauce nicely.

Is this recipe freezer-friendly?

It’s best enjoyed fresh, but you can freeze the cooked chicken and pasta separately without the glaze and sauce. Thaw and reheat gently before combining and adding the glaze.

Honey Pepper Chicken Panini Pasta Recipe

Print Recipe

★★★★★

4.4 from 53 reviews

Honey Pepper Chicken Panini Pasta is a delightful fusion dish combining tender pan-seared chicken coated in a flavorful honey pepper glaze with creamy Parmesan pasta. This recipe balances sweet, savory, and spicy notes in a quick and comforting meal perfect for any night.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Honey Pepper Glaze

• 1/3 cup honey
• 1/4 cup soy sauce (low-sodium recommended)
• 1 tablespoon apple cider vinegar
• 1 teaspoon black pepper (freshly ground)
• 1/2 teaspoon red chili flakes (optional)
• 1 teaspoon garlic powder

Chicken

• 1 pound boneless, skinless chicken breasts or thighs
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil or vegetable oil (for pan-searing)

Pasta

• 12 ounces penne or rigatoni pasta
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Optional Add-Ins and Garnish

• 1/2 cup chopped bell peppers (red, yellow, or green)
• 1/2 cup fresh spinach leaves
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Prepare the Honey Pepper Glaze: In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes (if using), and garlic powder. Heat over medium-low heat, stirring occasionally, until the mixture begins to simmer. Let it reduce slightly for 3 to 5 minutes until thickened, then set aside.
2. Cook the Chicken: Slice chicken into bite-sized pieces. Mix flour, paprika, salt, and black pepper in a shallow bowl. Dredge chicken pieces in the flour mixture evenly. Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
3. Boil the Pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
4. Prepare the Creamy Pasta Sauce: In the skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Gradually add Parmesan cheese while stirring until melted and sauce is smooth. Season with salt and pepper to taste.
5. Combine Everything: Add cooked pasta to the sauce in skillet, tossing to coat evenly. If sauce is too thick, add reserved pasta water gradually to loosen to desired consistency. Fold in the cooked chicken and drizzle honey pepper glaze over the mixture. Stir gently to distribute flavors evenly.
6. Serve and Garnish: Transfer pasta to a serving dish. Garnish with chopped parsley or extra Parmesan cheese. Serve immediately while warm.

Notes

• You can substitute chicken thighs for breasts for juicier meat.
• Red chili flakes are optional, adjust the heat to your preference.
• Reserve pasta water to help adjust sauce consistency for creamier texture.
• Optional vegetables like bell peppers or spinach add color and nutrition.
• Use freshly grated Parmesan for best flavor and melt.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Honey Pepper Chicken Panini Pasta, creamy pasta, honey pepper glaze, pan-seared chicken, Parmesan pasta, quick dinner, weeknight meal