Honey Pepper Chicken Panini Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
