Description
This honey pepper chicken panini pasta brings together bold glaze-coated chicken and a rich, creamy pasta base in one seriously satisfying meal. Crispy chicken pieces get coated in a sticky honey-pepper sauce, then tossed with tender pasta wrapped in a silky Parmesan cream. It’s indulgent, balanced, and perfect when you want dinner to feel a little special without getting complicated.
Here’s a completely refreshed take on how to make it.
Ingredients
Scale
For the Sweet & Peppery Glaze
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon garlic powder
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs
- ½ cup all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil or neutral cooking oil
For the Creamy Pasta
- 12 ounces penne or rigatoni
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- ½ cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan
- Salt and pepper, to taste
Optional Add-Ins
- ½ cup diced bell peppers
- ½ cup baby spinach
- ¼ cup chopped fresh parsley, for finishing
Instructions
- Make the Honey Pepper Sauce
- In a small saucepan, whisk together the honey, soy sauce, vinegar, black pepper, chili flakes (if using), and garlic powder. Warm the mixture over medium-low heat. Stir occasionally and let it gently bubble for about 3 to 5 minutes, just until it thickens slightly. Remove from heat and let it cool while you prepare the rest.
- Sear the Chicken
- Cut the chicken into small, bite-sized chunks.
- In a shallow dish, combine flour, paprika, salt, and pepper. Toss the chicken pieces in the flour mixture until lightly coated on all sides.
- Heat the oil in a large skillet over medium heat. Arrange the chicken in a single layer and cook for about 4 to 5 minutes per side, turning once, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Cook the Pasta
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
- Before draining, scoop out about ½ cup of the pasta cooking water and reserve it. Drain the pasta and keep it nearby.
- Build the Cream Sauce
- Using the same skillet (no need to wash it), melt the butter over medium heat.
- Add the minced garlic and cook for about a minute, stirring constantly, until fragrant but not browned.
- Pour in the heavy cream and chicken broth. Stir to combine and allow it to gently simmer.
- Slowly sprinkle in the Parmesan cheese while stirring continuously. Keep mixing until the cheese melts completely and the sauce becomes smooth and creamy. Taste and adjust with salt and pepper as needed.
- Bring It All Together
- Add the drained pasta into the skillet with the sauce. Toss until every piece is coated in the creamy mixture. If the sauce feels too thick, add a splash of the reserved pasta water and stir until you reach your desired consistency.
- Return the cooked chicken to the skillet. Drizzle the honey pepper glaze over everything and gently stir to distribute the sweet and savory flavors throughout the dish.
- Finish and Serve
- Spoon the pasta into a serving bowl or platter. Sprinkle with chopped parsley or extra Parmesan if you like.
- Serve immediately while warm and creamy.
- Sweet. Savory. Peppery. Comforting.
- This one’s guaranteed to disappear fast.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 480
- Sugar: 12 g
- Fat: 16 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g