Description
This Honey Pepper Chicken Panini Pasta is a delightful dish featuring tender grilled chicken breasts coated in a sweet and spicy honey pepper sauce, served over pasta tossed in a rich and creamy Parmesan sauce. It’s a perfect quick and flavorful meal, combining the vibrant flavors of honey, soy, and black pepper with a creamy garlic-infused pasta base.
Ingredients
Scale
For the Honey Pepper Chicken
- 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
For the Pasta and 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 this flavorful sauce aside for later use.
- Cook the Chicken: Heat 2 tablespoons olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides to taste.
- Grill the Chicken: Place the chicken breasts in the hot skillet and cook for 5–7 minutes on each side until they are fully cooked through and have a nice golden-brown sear.
- Coat with Honey Pepper Sauce: Pour the prepared honey pepper sauce over the chicken in the skillet. Cook for an additional 2–3 minutes, turning the chicken to ensure it is evenly coated with the sauce.
- Rest and Slice Chicken: Remove the chicken breasts from the skillet and let them rest for a few minutes to retain their juices, then slice them thinly into strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 9–11 minutes. Drain the pasta and set aside.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add Cream and Cheese: Pour in the heavy cream and let it simmer gently for 3 minutes to thicken slightly. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to your preference.
- Toss Pasta in Sauce: Add the cooked pasta directly into the skillet with the creamy sauce. Toss well to coat the pasta evenly with the sauce.
- Serve: Plate the creamy pasta and top it generously with the sliced honey pepper chicken. Garnish with freshly chopped parsley if desired and serve warm for a comforting and flavorful meal.
Notes
- You can adjust the amount of black pepper based on your preferred spice level.
- Using penne or fusilli pasta helps the creamy sauce cling better to each piece, enhancing flavor.
- Letting the chicken rest after cooking helps retain its juices and keeps it tender.
- Substitute heavy cream with half-and-half for a lighter sauce if desired, but the sauce will be less rich.
- Fresh parsley garnish adds a pop of color and fresh herbal note to the dish.
