Description
Honey Pepper Chicken Panini Pasta is a flavorful and creamy pasta dish featuring tender grilled chicken breasts coated with a sweet and tangy honey pepper sauce, combined with a rich garlic-Parmesan cream sauce and al dente penne or fusilli pasta. Perfect for a delightful weeknight dinner, this recipe offers a harmonious blend of savory, sweet, and peppery flavors.
Ingredients
Scale
Chicken and Honey Pepper Sauce
- 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
Pasta and Cream 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 the flavors.
- Cook the Chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Season the chicken breasts evenly with salt and pepper.
- Grill the Chicken: Place the chicken in the skillet and cook for 5 to 7 minutes on each side until the chicken is fully cooked through and golden brown.
- Coat the Chicken: Pour the prepared honey pepper sauce over the chicken in the skillet and cook for an additional 2 to 3 minutes, turning the chicken pieces to coat them evenly and allow the sauce to caramelize slightly.
- Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips to retain juiciness.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, heat 1 tablespoon olive oil over medium heat. Sauté the minced garlic for 1 to 2 minutes until fragrant but not browned.
- Simmer with Cream and Cheese: Add the heavy cream to the skillet and let it simmer gently for 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 gently to coat the pasta evenly with the sauce.
- Serve with Chicken and Garnish: Top the creamy pasta with the sliced honey pepper chicken. Garnish with fresh parsley if desired, and serve immediately for the best flavor and texture.
Notes
- Adjust the amount of black pepper according to your taste for spiciness.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- For extra flavor, marinate the chicken in the honey pepper sauce for 30 minutes before cooking.
- Use freshly grated Parmesan for the best taste and melting quality.
- If you prefer, swap penne or fusilli with any other ridged pasta to better hold the creamy sauce.
