Description
Honey Pepper Chicken Panini Pasta is a savory, slightly sweet, and peppery pasta dish featuring tender chicken coated in a honey pepper glaze, served with creamy Parmesan pasta and optional fresh veggies for added flavor and color.
Ingredients
- For the Honey Pepper Glaze: 1/3 cup honey, 1/4 cup soy sauce (low-sodium), 1 tbsp apple cider vinegar, 1 tsp black pepper, 1/2 tsp red chili flakes (optional), 1 tsp garlic powder
- For the Chicken: 1 lb boneless, skinless chicken breasts or thighs, 1/2 cup all-purpose flour, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp black pepper, 3 tbsp olive or vegetable oil for pan-searing
- For the Pasta: 12 oz penne or rigatoni, 2 tbsp 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, 1/2 cup fresh spinach leaves, 1/4 cup chopped parsley for garnish
Instructions
- Mix all glaze ingredients in a small bowl and set aside.
- Season chicken with flour, paprika, salt, and pepper. Heat oil in a skillet and pan-sear chicken until golden and cooked through. Remove and slice.
- Cook pasta according to package instructions; drain.
- In the same skillet, melt butter and sauté garlic. Add heavy cream and chicken broth, bring to a simmer.
- Stir in Parmesan cheese until smooth, then add cooked pasta and toss to coat.
- Add sliced chicken and drizzle with honey pepper glaze. Toss gently to combine.
- Fold in optional veggies like bell peppers and spinach. Garnish with parsley and serve warm.
Notes
- Use low-sodium soy sauce to control saltiness.
- Add more red chili flakes for a spicier dish.
- Leftovers store well in the fridge for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American-Italian