Introduction

This Honey Pepper Chicken Panini Pasta brings together sweet, savory, and spicy flavors in a creamy pasta dish that’s perfect for weeknight dinners. Tender chicken pieces glazed in honey pepper sauce blend beautifully with pasta and a rich Parmesan cream sauce for a satisfying meal.

The image shows a close-up of a baked pasta dish in a clear glass square baking dish with handles on each side. The dish has three main layers: the bottom layer is rigatoni pasta with a light orange sauce speckled with black pepper; the middle layer consists of chunks of golden brown, seasoned grilled chicken pieces mixed throughout; the top layer is melted bubbly cheese, slightly browned, with small bits of chopped green herbs and scattered small pieces of red bell pepper. The background features a white marbled texture surface, and a blurred white plate with several slices of bread can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup honey
1/4 cup soy sauce (low-sodium recommended)
1 tablespoon apple cider vinegar
1 teaspoon black pepper (freshly ground for optimal flavor)
1/2 teaspoon red chili flakes (optional, for a hint of heat)
1 teaspoon garlic powder
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)
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
1/2 cup chopped bell peppers (red, yellow, or green)
1/2 cup fresh spinach leaves
1/4 cup chopped parsley (for garnish)

Instructions

Step 1: Prepare the honey pepper glaze by combining honey, soy sauce, apple cider vinegar, black pepper, red chili flakes (if using), and garlic powder in a small saucepan. Heat over medium-low, stirring occasionally, until it begins to simmer. Let it reduce slightly for 3–5 minutes until thickened, then set aside.
Step 2: Slice the chicken into bite-sized pieces. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge chicken pieces in the flour mixture until coated well.
Step 3: Heat oil in a large skillet over medium heat. Add the 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.
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 of pasta water before draining.
Step 5: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine, then gradually add Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
Step 6: Add cooked pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, loosen with reserved pasta water to desired consistency. Fold in cooked chicken and drizzle honey pepper glaze over the top. Stir to distribute flavors evenly.
Step 7: Transfer to a serving dish and garnish with chopped parsley or extra Parmesan. Serve immediately while warm.

Tips & Variations

For extra veggies, add chopped bell peppers and spinach to the skillet when combining the pasta and sauce for more color and nutrition.
If you prefer a spicier kick, increase the red chili flakes or add a pinch of cayenne pepper to the glaze.
Use chicken thighs instead of breasts for a juicier, more flavorful result.
Substitute gluten-free flour and pasta to make this recipe gluten-free.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of chicken broth or cream to loosen the sauce if it thickens.

How to Serve

A white plate filled with rigatoni pasta mixed with grilled chicken pieces that are golden brown and slightly crispy. The pasta is creamy with a light yellow sauce coating each piece, while sun-dried tomatoes add deep red spots throughout. Small green herb bits, likely parsley, are sprinkled on top, adding freshness. The dish looks warm and rich with a texture that mixes smooth sauce, tender chicken, and chewy pasta. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before slicing and cooking to ensure even cooking and the best texture.

Is this dish suitable for meal prep?

Absolutely. Prepare the components in advance and combine just before serving for a quick and flavorful meal during busy days.