Print

Honey Pepper Chicken Panini Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful fusion of sweet and spicy flavors, combining juicy grilled chicken with a creamy pasta base. The honey pepper glaze adds a unique twist, making this dish both comforting and exciting. Perfect for a quick weeknight dinner or a special weekend treat.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black pepper (adjust to taste)
  • Salt to taste
  • 12 oz pasta (penne or fusilli recommended)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt. Set aside.
  2. Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Grill the chicken for 5–7 minutes on each side until fully cooked and golden brown. Pour the honey pepper sauce over the chicken and cook for 2–3 minutes, turning the chicken to coat evenly. Remove the chicken from the skillet, let it rest, and slice it into strips.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
  4. In the same skillet used for the chicken, heat olive oil over medium heat. Sauté minced garlic for 1–2 minutes until fragrant. Pour in the heavy cream and let it simmer for about 3 minutes. Stir in the grated Parmesan cheese until the sauce becomes smooth. Season with salt and pepper to taste.
  5. Add the cooked pasta to the skillet, tossing to coat evenly with the creamy sauce. Place the sliced honey pepper chicken on top and gently mix. Let the pasta simmer for 1–2 minutes, allowing the flavors to combine.
  6. Serve immediately, garnished with fresh parsley for extra color and flavor. Enjoy with your favorite side dishes or a piece of warm garlic bread.

Notes

  • Add red pepper flakes to the honey pepper sauce for an extra layer of heat.
  • Grill the chicken for a smoky flavor instead of pan-searing it.
  • Substitute heavy cream with coconut milk for a dairy-free version.
  • For a vegetarian option, replace chicken with tofu or tempeh.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet, adding a splash of milk or cream to loosen the sauce.

Nutrition

Find it online: https://lauracooks.com/honey-pepper-chicken-panini-pasta/