Honey Pepper Chicken Panini Pasta Recipe
Honey Pepper Chicken Panini Pasta is a flavorful and creamy pasta dish featuring tender, pan-seared chicken coated with a lightly spiced honey pepper glaze. Combined with a creamy Parmesan sauce, sautéed garlic, fresh spinach, and colorful bell peppers, this dish offers a perfect balance of sweet, savory, and spicy flavors in every bite. Ideal for a comforting dinner that comes together quickly using stovetop cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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, sliced into bite-sized pieces
- 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 and Sauce
- 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
Garnish
- 1/4 cup chopped parsley
- Additional Parmesan cheese (optional)
Instructions
- Prepare the Honey Pepper Glaze: In a small saucepan, combine honey, soy sauce, apple cider vinegar, freshly ground black pepper, red chili flakes (if using), and garlic powder. Heat over medium-low, stirring occasionally until the mixture begins to simmer. Let it reduce slightly for about 3–5 minutes until thickened. Remove from heat and set aside.
- Cook the Chicken: Slice chicken into bite-sized pieces. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge chicken pieces evenly in the flour mixture. Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and cook for 4–5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
- 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 before draining. Set pasta aside.
- Prepare the Creamy Pasta Sauce: 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 while stirring constantly until melted and sauce is smooth. Season with salt and pepper to taste.
- Combine Everything: Add cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency. Fold in cooked chicken, chopped bell peppers, and fresh spinach leaves. Drizzle the honey pepper glaze over the mixture and stir gently to combine all flavors evenly.
- Serve and Garnish: Transfer the pasta to a serving dish. Garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately while warm.
Notes
- For a spicier dish, increase the amount of red chili flakes or add fresh chili slices.
- Use low-sodium soy sauce to control the salt level in the glaze.
- Chicken thighs will provide a juicier texture, but chicken breasts work well too.
- Reserve some pasta water to adjust the sauce’s consistency for ideal creaminess.
- Fresh spinach wilts quickly; add it last to maintain its color and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Honey Pepper Chicken, Panini Pasta, Creamy Chicken Pasta, Honey Glaze Chicken, Parmesan Pasta, Spicy Honey Chicken, Quick Dinner
