Description

A flavorful and creamy Honey Pepper Chicken Panini Pasta combining tender chicken breasts coated in a honey pepper glaze with al dente pasta tossed in a rich Parmesan and cream sauce, accented by fresh vegetables and herbs for a delightful 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, 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

12 ounces penne or rigatoni pasta

Creamy Sauce

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

Vegetables and Garnish

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

Instructions

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, about 3–5 minutes, until thickened. Set aside.
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.
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.
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.
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 up to your desired consistency. Gently fold in the cooked chicken and chopped bell peppers, spinach leaves, then drizzle the honey pepper glaze over the top. Stir everything together to ensure the flavors are evenly distributed.
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 low-sodium soy sauce to control salt levels in the dish.
Red chili flakes are optional and can be omitted for a milder flavor.
Reserve pasta water to adjust sauce consistency as needed.
Chicken thighs provide more moisture but breasts work well too.
Freshly grated Parmesan melts better and has superior flavor compared to pre-grated.
Can substitute penne or rigatoni with other tubular pasta shapes.
For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less creamy.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Pan-searing and stovetop cooking
Cuisine: American fusion

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 550 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 95 mg

Keywords: Honey Pepper Chicken, Panini Pasta, Creamy Pasta, Chicken Pasta Recipe, Honey Glaze Chicken, Weeknight Dinner