Description
This Best Honey Pepper Chicken Panini Pasta recipe combines tender grilled chicken with a sweet and spicy honey pepper glaze, tossed with creamy Parmesan pasta and fresh parsley for a deliciously satisfying meal.
Ingredients
Scale
Chicken Marinade and Meat
- 2 boneless skinless chicken breasts
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- Salt, to taste
Pasta and Sauce
- 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
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the marinade: In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, cracked black pepper, and a pinch of salt to create a zesty honey pepper marinade.
- Season chicken: Pat the chicken breasts dry, then season both sides evenly with salt and freshly ground black pepper.
- Heat the skillet: Place a skillet over medium-high heat and add olive oil. Heat until the oil is shimmering and hot enough for cooking the chicken.
- Cook the chicken: Add the chicken breasts to the skillet and grill for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
- Apply honey pepper sauce: Drizzle the prepared honey pepper marinade over the chicken in the skillet and cook for an additional 2-3 minutes, allowing the sauce to caramelize and coat the chicken beautifully.
- Rest and slice chicken: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices. Then slice into thin strips.
- Cook the pasta: Bring a large pot of salted water to a boil, then add the penne or fusilli pasta. Cook for 8-10 minutes until al dente, then drain, reserving a small amount of pasta cooking water.
- Sauté garlic: In the same skillet used for the chicken, heat a little olive oil over medium heat and sauté minced garlic for 1-2 minutes until fragrant but not browned.
- Make the sauce: Pour in the heavy cream and let it gently simmer for 3 minutes, creating a smooth base for the sauce.
- Add Parmesan cheese: Gradually stir in the grated Parmesan cheese, mixing continuously until the sauce is creamy and smooth.
- Season sauce: Taste and adjust the sauce with salt and freshly ground pepper to enhance the flavors.
- Toss pasta in sauce: Fold the cooked pasta into the creamy Parmesan sauce, adding reserved pasta water as needed to reach your preferred sauce consistency.
- Combine chicken and pasta: Gently layer the sliced honey pepper chicken on top of the creamy pasta.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish for color and freshness, then serve immediately while warm.
Notes
- Use a meat thermometer to ensure the chicken is perfectly cooked to 165°F for safety and juiciness.
- If preferred, gluten-free pasta can be substituted to make the dish gluten-free.
- You can adjust the black pepper quantity if you desire a spicier or milder flavor.
- Reserve some pasta water to adjust the sauce consistency so it coats the pasta nicely without being too thick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Honey Pepper Chicken, Panini Pasta, Creamy Parmesan Pasta, Easy Chicken Dinner, Weeknight Dinner
