Honey Pepper Chicken Panini Pasta Recipe
This Honey Pepper Chicken Panini Pasta is a flavorful and creamy dish combining tender pan-seared chicken coated in a spiced flour crust with a luscious honey pepper glaze. Tossed with al dente penne pasta and a savory Parmesan cream sauce, accented by fresh bell peppers and spinach, this recipe offers a comforting meal perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 and Sauce
- 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
Vegetables 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. Allow it to reduce slightly for about 3 to 5 minutes until thickened. Remove from heat and set aside.
- Cook the Chicken: Slice the chicken into bite-sized pieces. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge chicken pieces in this flour mixture until evenly coated. Heat olive oil in a large skillet over medium heat. Add chicken pieces in a single layer and cook for 4 to 5 minutes per side or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne or rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.
- Prepare the Creamy Pasta Sauce: In the same 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 constantly until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- Combine Everything: Add the cooked pasta to the skillet with the creamy sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water gradually to loosen it to your desired consistency. Gently fold in the cooked chicken and drizzle the honey pepper glaze over the top. Stir gently to combine all flavors evenly.
- Serve and Garnish: Transfer the pasta to a serving dish. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately while warm for the best flavor and texture.
Notes
- Use low-sodium soy sauce to control the salt level in the dish.
- Adjust red chili flakes according to your heat preference or omit if you want a milder flavor.
- Reserve pasta water when draining pasta; it helps adjust sauce consistency without watering down the flavor.
- For an even creamier sauce, you can add a splash more heavy cream if desired.
- Serve immediately to enjoy the sauce at its best consistency before it thickens.
- This dish can be prepared with thighs for juicier chicken or breasts for leaner option.
Keywords: Honey Pepper Chicken, Panini Pasta, Creamy Chicken Pasta, Honey Soy Glaze, One Skillet Pasta, Chicken Dinner
