Description
This Honey Pepper Chicken Panini Pasta combines tender, pan-grilled chicken breasts glazed in a sweet and tangy honey pepper sauce with creamy Parmesan pasta. It’s a delicious, comforting dish that brings together vibrant flavors and rich textures, perfect for a weeknight dinner or casual entertaining.
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
- 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 aside to infuse flavors.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper to taste.
- Grill the Chicken: Place the chicken in the skillet and cook for 5–7 minutes on each side until fully cooked through and golden brown on the outside.
- Glaze the Chicken: Pour the prepared honey pepper sauce over the chicken in the skillet. Cook for an additional 2–3 minutes, turning the chicken to coat it evenly in the glaze.
- Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices, then slice into strips.
- 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. Drain well and set aside.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, heat olive oil over medium heat. Sauté the minced garlic for 1–2 minutes until fragrant but not browned.
- Make it Creamy: Add the heavy cream to the skillet and let it simmer gently for about 3 minutes. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy sauce. Toss everything together to coat the pasta evenly.
- Serve: Plate the creamy pasta and top with the sliced honey pepper chicken. Garnish with fresh parsley if desired and serve warm.
Notes
- Adjust the black pepper quantity to your preferred level of spiciness.
- Use penne or fusilli pasta as recommended for better sauce adherence.
- Letting the chicken rest before slicing helps retain moisture and tenderness.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Fresh parsley garnish adds a nice pop of color and freshness but is optional.
