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Honey Pepper Chicken Panini Pasta Recipe

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  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Honey Pepper Chicken Panini Pasta is a delightful dish featuring tender grilled chicken breasts coated in a sweet and spicy honey pepper sauce, served over pasta tossed in a rich and creamy Parmesan sauce. It’s a perfect quick and flavorful meal, combining the vibrant flavors of honey, soy, and black pepper with a creamy garlic-infused pasta base.

Ingredients

Scale

For the Honey Pepper Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black pepper (adjust to taste)
  • Salt, to taste

For the Pasta and Sauce

  • 12 oz pasta (penne or fusilli recommended)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Honey Pepper Sauce: In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt. Set this flavorful sauce aside for later use.
  2. Cook the Chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides to taste.
  3. Grill the Chicken: Place the chicken breasts in the hot skillet and cook for 5–7 minutes on each side until they are fully cooked through and have a nice golden-brown sear.
  4. Coat with Honey Pepper Sauce: Pour the prepared honey pepper sauce over the chicken in the skillet. Cook for an additional 2–3 minutes, turning the chicken to ensure it is evenly coated with the sauce.
  5. Rest and Slice Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes to retain their juices, then slice them thinly into strips.
  6. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 9–11 minutes. Drain the pasta and set aside.
  7. Prepare the Creamy Sauce: In the same skillet used for the chicken, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
  8. Add Cream and Cheese: Pour in the heavy cream and let it simmer gently for 3 minutes to thicken slightly. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to your preference.
  9. Toss Pasta in Sauce: Add the cooked pasta directly into the skillet with the creamy sauce. Toss well to coat the pasta evenly with the sauce.
  10. Serve: Plate the creamy pasta and top it generously with the sliced honey pepper chicken. Garnish with freshly chopped parsley if desired and serve warm for a comforting and flavorful meal.

Notes

  • You can adjust the amount of black pepper based on your preferred spice level.
  • Using penne or fusilli pasta helps the creamy sauce cling better to each piece, enhancing flavor.
  • Letting the chicken rest after cooking helps retain its juices and keeps it tender.
  • Substitute heavy cream with half-and-half for a lighter sauce if desired, but the sauce will be less rich.
  • Fresh parsley garnish adds a pop of color and fresh herbal note to the dish.

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Find it online: https://peruvianfoodrecipes.com/honey-pepper-chicken-panini-pasta-recipe/