Honey Pepper Chicken Panini Pasta
A comforting and quick pasta dish featuring honey, black pepper, and creamy sauce, perfect for busy weeknights and family dinners.
Ingredients
Honey Pepper Glaze
- 1/3 cup honey Gives that sweet touch that beautifully caramelizes the chicken.
- 1/4 cup soy sauce (low-sodium recommended) Adds umami and depth of flavor.
- 1 tablespoon apple cider vinegar For tanginess and balance.
- 1 teaspoon black pepper Freshly ground is key for aromatic kick.
- 1/2 teaspoon red chili flakes (optional) If you like a little heat, this is the way to go.
- 1 teaspoon garlic powder Because garlic makes everything better, right?
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs Choose your favorite! Breast meat for leaner options or thighs for juiciness.
- 1/2 cup all-purpose flour For dredging the chicken.
- 1/2 teaspoon paprika For color and hint of smokiness.
- 1/4 teaspoon salt For seasoning.
- 1/4 teaspoon black pepper For seasoning.
- 3 tablespoons olive oil or vegetable oil For pan-searing.
- 12 ounces penne or rigatoni pasta Personal favorite for sauce to cling to.
- 2 tablespoons unsalted butter Makes everything better.
- 3 cloves garlic, minced Essential for strong flavor.
- 1/2 cup heavy cream For rich texture.
- 1/2 cup chicken broth Adds depth to the creamy sauce.
- 1 cup freshly grated Parmesan cheese Adds cheesy richness.
- 1/2 cup chopped bell peppers (red, yellow, or green) Adds crunch and color.
- 1/2 cup fresh spinach leaves Brightens up the dish.
- 1/4 cup chopped parsley (for garnish) For presentation.
Instructions
Prepare the Honey Pepper Glaze
- In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder until combined. Set aside.
Cook the Chicken
- Season the chicken with paprika, salt, and black pepper. Optionally coat lightly in flour for extra crispiness.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 5-7 minutes on each side until browned and cooked through.
- Remove from heat and let it rest. Slice against the grain.
Boil the Pasta
- In a large pot of salted boiling water, cook the pasta according to package instructions (10-12 minutes for al dente). Drain and set aside, saving some pasta water.
Prepare the Creamy Pasta Sauce
- In the same skillet used for chicken, melt unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute.
- Pour in the heavy cream and chicken broth, simmer for 2-3 minutes until slightly thickened. Stir in grated Parmesan cheese until melted.
Combine Everything
- Add cooked pasta, bell peppers, spinach, and sliced chicken to the skillet. Drizzle with honey pepper glaze and toss until evenly coated.
Serve and Garnish
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on medium heat with a splash of chicken broth or cream to revive the texture.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 5gSugar: 10g
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