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Honey Pepper Chicken Panini Pasta Recipe

This honey pepper chicken panini pasta brings together tender, golden-seared chicken glazed in a sweet and spicy sauce with creamy Parmesan-coated pasta for a dish that’s rich, satisfying, and full of bold flavor.
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Course: Main Course
Cuisine: American
Keyword: Honey Pepper Chicken Panini Pasta Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 700kcal

Ingredients

For the Honey Pepper Chicken:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon freshly ground black pepper adjust to taste
  • Salt to taste

For the Pasta:

  • 12 oz pasta penne or fusilli recommended for optimal sauce absorption
  • 1 tablespoon olive oil
  • 2 garlic cloves finely minced
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley finely chopped (optional, for garnish)

Instructions

Prepare the Chicken:

  • In a small mixing bowl, combine honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt. Whisk well to form a glossy glaze.
  • Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.
  • Place the chicken in the hot skillet and cook for 5 to 7 minutes per side, or until the chicken is golden-brown and fully cooked through.
  • Pour the prepared honey pepper sauce into the pan and cook for an additional 2 to 3 minutes, allowing the glaze to bubble and thicken. Flip the chicken occasionally to coat it evenly in the sticky glaze.
  • Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.

Cook the Pasta:

  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  • Drain thoroughly and set aside. Reserve about ¼ cup of pasta water in case the sauce needs thinning later.

Make the Sauce:

  • In the same skillet used for the chicken, add 1 tablespoon of olive oil and sauté the minced garlic over medium heat for 1 to 2 minutes until fragrant and golden.
  • Pour in the heavy cream and allow it to simmer gently for about 3 minutes, stirring continuously.
  • Add the grated Parmesan cheese and stir until it melts completely, forming a smooth, velvety sauce.
  • Season with additional salt and black pepper to taste.

Assemble the Dish:

  • Add the cooked pasta to the creamy sauce and toss well until every piece is thoroughly coated.
  • Top the pasta with the sliced honey pepper chicken and gently fold to combine all elements without breaking the pasta.

Serve:

  • Dish out the pasta while still warm. Garnish with freshly chopped parsley for a pop of color and added freshness. Serve immediately for best flavor and texture.

Nutrition

Calories: 700kcal