Dinner

Honey Pepper Chicken Panini Pasta Recipe

ByLily Monroe January 13, 2026January 13, 2026

Introduction

This Honey Pepper Chicken Panini Pasta is a delightful fusion of sweet, spicy, and savory flavors. Tender chicken pieces glazed in a honey pepper sauce combine perfectly with creamy Parmesan pasta and fresh vegetables for a comforting and satisfying meal.

The image shows a glass baking dish filled with baked pasta that has about three visible layers: the bottom layer is rigatoni pasta with pieces of cooked chicken mixed in, covered by a creamy sauce with specks of black pepper and herbs, the middle layer is melted cheese slightly browned and bubbly on top, and the top layer includes small garnishes of fresh green parsley and red bell pepper bits scattered throughout. The dish is placed on a white marbled texture with blurred objects in the background, including a white plate with slices of bread. The pasta looks rich and creamy, with a golden, slightly crispy top layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, for a hint of heat)
1 teaspoon garlic powder
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)
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
1/2 cup chopped bell peppers (red, yellow, or green)
1/2 cup fresh spinach leaves
1/4 cup chopped parsley (for garnish)

Instructions

Step 1: Prepare the honey pepper glaze by combining honey, soy sauce, apple cider vinegar, black pepper, red chili flakes (if using), and garlic powder in a small saucepan. Heat over medium-low, stirring occasionally until it simmers and thickens slightly, about 3–5 minutes. Set aside.
Step 2: Slice the chicken into bite-sized pieces. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge chicken pieces in the flour mixture evenly. Heat olive oil in a large skillet over medium heat and cook chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Gradually add Parmesan cheese, stirring constantly until smooth and melted. Season with salt and pepper to taste.
Step 5: Add cooked pasta to the skillet with sauce, tossing to coat evenly. If sauce is too thick, loosen with reserved pasta water. Fold in cooked chicken and drizzle honey pepper glaze over the mixture. Stir gently to combine flavors evenly.
Step 6: Transfer to a serving dish and garnish with chopped parsley or extra Parmesan cheese. Serve immediately while warm.

Tips & Variations

For extra veggies, add mushrooms or zucchini along with the bell peppers and spinach.
Use chicken thighs for juicier meat or breasts for a leaner option.
If you prefer less heat, omit the red chili flakes from the glaze.
Substitute Parmesan with Pecorino Romano for a sharper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce, or microwave in short intervals until warmed through.

How to Serve

The image shows a close-up of a white plate full of rigatoni pasta mixed with bite-sized pieces of cooked chicken, small bits of red bell pepper, and covered in a creamy, light orange sauce. The rigatoni pasta tubes are slightly glossy and creamy, the chicken pieces are light brown with a tender texture, and the red pepper adds small pops of color. The dish is sprinkled with finely chopped green herbs and cracked black pepper, creating a speckled effect on top. The focus is tight, showing the creamy texture and the mix of ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with any short pasta like fusilli, farfalle, or rotini. Just adjust the cooking time according to the pasta you choose.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.

Lily Monroe