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Honey Pepper Chicken Panini Pasta Recipe

Honey Pepper Chicken Panini Pasta Recipe
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★★★★★

5 from 3 reviews

Honey Pepper Chicken Panini Pasta is a delightful fusion dish that combines tender, pan-seared chicken glazed with a sweet and spicy honey pepper sauce, tossed with creamy Parmesan pasta. This recipe features a rich and creamy sauce infused with garlic, complemented by optional fresh vegetables and herbs, perfect for a comforting yet flavorful weeknight meal.

Ingredients

Scale

Honey Pepper Glaze

  • 1/3 cup honey
  • 1/4 cup soy sauce (low-sodium recommended)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon red chili flakes (optional)
  • 1 teaspoon garlic powder

Chicken

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil or vegetable oil (for pan-searing)

Pasta

  • 12 ounces penne or rigatoni pasta
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Optional Add-Ins

  • 1/2 cup chopped bell peppers (red, yellow, or green)
  • 1/2 cup fresh spinach leaves
  • 1/4 cup chopped parsley (for garnish)

Instructions

  1. Prepare the Honey Pepper Glaze: In a small saucepan, combine the honey, soy sauce, apple cider vinegar, black pepper, red chili flakes (if using), and garlic powder. Heat over medium-low, stirring occasionally, until the mixture begins to simmer. Allow it to reduce slightly for about 3–5 minutes until thickened. Set aside to cool.
  2. Cook the Chicken: Slice the chicken breasts or thighs into bite-sized pieces. In a shallow bowl, mix together the flour, paprika, salt, and black pepper. Dredge the chicken pieces in the flour mixture, ensuring each piece is coated evenly. Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
  3. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  4. Prepare the Creamy Pasta Sauce: In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Gradually add the Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
  5. Combine Everything: Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency. Gently fold in the cooked chicken, and drizzle the honey pepper glaze over the top. Stir everything together to ensure the flavors are evenly distributed.
  6. Serve and Garnish: Transfer the pasta to a serving dish and garnish with fresh parsley or additional Parmesan cheese. Serve immediately while warm.

Notes

  • Use freshly ground black pepper for the best flavor in the glaze.
  • If you prefer less heat, omit the red chili flakes.
  • Chicken thighs provide juicier results, but chicken breasts work well too.
  • Reserve pasta water to adjust sauce thickness as needed.
  • Optional vegetables like bell peppers and spinach add color and nutrition.
  • For a gluten-free version, substitute flour with a gluten-free alternative and use gluten-free pasta.

Nutrition

Keywords: Honey Pepper Chicken, Creamy Pasta, Chicken Pasta Recipe, Easy Dinner, Weeknight Meal, Panini Inspired Sauce

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