Honey Pepper Chicken Panini Pasta Recipe
This Honey Pepper Chicken Panini Pasta recipe combines tender pan-seared chicken with a sweet and spicy honey pepper glaze, tossed with creamy Parmesan sauce and perfectly cooked penne pasta. Enhanced with sautéed garlic, bell peppers, and fresh spinach, this comforting dish delivers a delightful balance of flavors and textures, ideal for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Honey Pepper Glaze
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red chili flakes (optional)
- 1 teaspoon garlic powder
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, sliced into bite-sized pieces
- 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 black 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, low-sodium soy sauce, apple cider vinegar, freshly ground black pepper, optional red chili flakes, and garlic powder. Heat over medium-low heat, stirring occasionally until the mixture simmers. Let it reduce for about 3 to 5 minutes until slightly 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 the chicken pieces evenly in the flour mixture. Heat olive or vegetable oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 4 to 5 minutes on each side until golden brown and fully cooked. Remove from skillet and keep aside.
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne or rigatoni pasta according to the package instructions until al dente. Reserve half a cup of pasta water before draining the pasta. Set pasta aside.
- Prepare the Creamy Pasta Sauce: In the same skillet used for 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 while stirring to combine. Gradually add freshly grated Parmesan cheese, stirring constantly until the cheese melts into a smooth sauce. Season with salt and black pepper to taste.
- Combine Everything: Add cooked pasta to the skillet with the creamy sauce, tossing to coat evenly. If the sauce is too thick, loosen it with the reserved pasta water until desired consistency is reached. Gently fold in cooked chicken pieces. Drizzle the prepared honey pepper glaze over the mixture and stir thoroughly to distribute flavors.
- Serve and Garnish: Transfer the honey pepper chicken panini pasta to a serving dish. Garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve immediately while warm for the best flavor and texture.
Notes
- For a healthier option, use low-sodium soy sauce and reduced-fat Parmesan cheese.
- Adjust the amount of red chili flakes based on your preference for spiciness.
- Reserved pasta water can be used to adjust sauce consistency without diluting the flavor.
- Fresh spinach and bell peppers added to the dish enhance color and nutrition but can be omitted if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Keywords: Honey Pepper Chicken Pasta, Creamy Chicken Pasta, Pan-Seared Chicken Pasta, Easy Weeknight Dinner, Honey Soy Glaze Pasta
