Name: Best Honey Pepper Chicken Panini Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar; 1 teaspoon black pepper; Salt, to taste; 12 ounces (340 grams) penne or fusilli pasta; 2 tablespoons olive oil; 2 cloves garlic, minced; ½ cup heavy cream; ¼ cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley, chopped

Introduction

This Best Honey Pepper Chicken Panini Pasta combines sweet and spicy flavors in a creamy, comforting pasta dish. Tender chicken breasts glazed with honey and black pepper sit atop perfectly cooked pasta tossed in a rich Parmesan cream sauce. It’s an easy, flavorful meal perfect for any weeknight dinner.

The image shows a close-up of rigatoni pasta mixed with pieces of cooked chicken, all coated in a light sauce with herbs and black pepper sprinkled on top. The rigatoni is pale yellow with a slightly glossy texture, while the chicken pieces are light brown with a slightly crispy surface. Small green herb bits are scattered over the dish, adding a fresh touch. The food is served in a white bowl placed on a white marbled surface, with soft natural lighting highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, cracked black pepper, and a pinch of salt to create the marinade.

Step 2: Season chicken breasts with salt and freshly ground black pepper evenly on both sides.

Step 3: Heat olive oil in a skillet over medium-high heat until shimmering.

Step 4: Cook the chicken breasts in the skillet for 6-7 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).

Step 5: Drizzle the prepared honey-pepper sauce over the chicken and let it caramelize for 2-3 minutes in the pan.

Step 6: Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

Step 7: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes.

Step 8: Drain the pasta, reserving a small cup of the cooking water.

Step 9: In the same skillet, sauté minced garlic in a little olive oil for 1-2 minutes until fragrant.

Step 10: Pour in the heavy cream and simmer gently for 3 minutes to form a velvety base.

Step 11: Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.

Step 12: Season the sauce with salt and pepper to taste.

Step 13: Fold the cooked pasta into the creamy sauce, adding some reserved pasta water if needed to loosen the consistency.

Step 14: Arrange the sliced honey-pepper chicken on top of the pasta.

Step 15: Garnish with freshly chopped parsley and serve immediately while warm.

Tips & Variations

Use fusilli or penne for the best sauce cling, but rigatoni or farfalle work well too.

For extra heat, add a pinch of red pepper flakes to the marinade or cream sauce.

Swap heavy cream for half-and-half for a lighter sauce, though it will be less rich.

Grill the chicken outdoors when weather permits for a smoky flavor.

FAQs

Can I use pre-cooked chicken?

Yes, pre-cooked chicken can be added to the creamy pasta sauce toward the end just to warm through. Adjust cooking time accordingly to avoid drying it out.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free pasta and ensure soy sauce is gluten-free or substitute with tamari. Everything else in the recipe is naturally gluten-free.