If you’ve been craving restaurant-quality comfort food without the hefty price tag, this Honey Pepper Chicken Panini Pasta is your answer. It’s the kind of dish that makes weeknight dinners feel special, combining tender, pan-seared chicken with a sweet and peppery glaze that’ll have everyone asking for seconds.
Table of Contents
Ingredients for Honey Pepper Chicken Panini Pasta
I always start by gathering everything before I begin cooking. This recipe has three main components, but don’t let that intimidate you. In my experience, having everything prepped makes the actual cooking flow smoothly, and you’ll have this dish ready faster than ordering takeout. Pro tip: Start your pasta water heating while you prep the chicken to save valuable time.
For the Honey Pepper Glaze:
- ⅓ cup honey
- ¼ cup soy sauce (low-sodium works best)
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper (freshly ground for optimal flavor) – I recommend using a pepper mill for the best taste
- ½ teaspoon red chili flakes (optional, for hint of heat)
- 1 teaspoon garlic powder
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs – My preference is thighs for extra juiciness
- ½ cup all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil or vegetable oil (for pan-searing)
For the Pasta:
- 12 ounces penne or rigatoni pasta – I usually choose rigatoni since the ridges hold the sauce beautifully
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese – Pro tip: freshly grated melts much better than pre-shredded
- Salt and pepper to taste
Optional Add-Ins:
- ½ cup chopped bell peppers (red, yellow, or green)
- ½ cup fresh spinach leaves
- ¼ cup chopped parsley (for garnish)
Step-by-Step Instructions
I recommend starting with the glaze since it needs time to cool slightly while you prepare everything else. This approach keeps you organized and prevents any last-minute rushing.
Step 1: In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium-low, stirring occasionally until the mixture begins to simmer. Let it reduce for 3-5 minutes until it coats the back of a spoon and reduces by about one-third. The glaze will continue to thicken as it cools, so don’t reduce it too much. Set aside to cool.
Step 2: Slice the chicken into 1-inch bite-sized cubes for even cooking. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off excess. This coating creates that crispy, panini-style texture we’re after.
Step 3: Heat olive oil in a large skillet over medium heat until it shimmers. Add chicken in a single layer without overcrowding the pan. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F when tested with a meat thermometer. Remove and set aside on a plate.
Step 4: While the chicken rests, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, usually 10-12 minutes. Reserve ½ cup pasta water before draining. This starchy water is liquid gold for adjusting sauce consistency.
Step 5: Using the same skillet from the chicken (don’t wash it – those browned bits add flavor), melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
Step 6: If the sauce is bubbling vigorously, reduce heat to low before adding cheese. Gradually add Parmesan cheese to the sauce, stirring constantly until melted and smooth. If the sauce seems too thick, add reserved pasta water one tablespoon at a time. Season with salt and pepper to taste.
Step 7: Add cooked pasta to the skillet, tossing to coat every piece with the creamy sauce. Gently fold in the cooked chicken, then drizzle the honey pepper glaze over everything. Stir until evenly distributed and everything is heated through to 165°F.
Step 8: Transfer to a serving dish and garnish with fresh parsley or extra Parmesan if desired. Serve immediately while warm and creamy.
Perfect Pairings for Honey Pepper Chicken Panini Pasta
This dish is rich and satisfying, so it pairs beautifully with lighter, fresh sides that add contrast and balance to your meal.
Garlic Bread: Crusty garlic bread is perfect for soaking up the creamy sauce, and the buttery garlic flavor complements the honey pepper glaze without competing with it. Try making homemade garlic bread rolls for an extra special touch.
Caesar Salad: The crisp romaine and tangy dressing provide a refreshing contrast to the rich pasta, while adding vegetables to round out your meal nutritionally.
Roasted Vegetables: Try roasted broccoli, asparagus, or Brussels sprouts seasoned simply with olive oil and salt. The caramelized edges add a slightly bitter note that balances the sweet glaze. For a complete veggie side, check out this sheet pan sausage and veggies for inspiration on roasting techniques.
Fresh Green Salad: A simple mixed green salad with a light vinaigrette cuts through the richness of the pasta and adds freshness to every bite.
Steamed Green Beans: Lightly seasoned green beans add color, crunch, and nutritional value while keeping the focus on your main dish. If you’re looking for another veggie-forward option, the chicken with mixed vegetable stir fry offers great inspiration for vegetable preparation.
Keeping It Fresh: Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days when kept at 40°F or below. The pasta will absorb some of the sauce as it sits, which is completely normal. I recommend adding the container to the fridge once the pasta has cooled to room temperature to maintain the best texture and food safety.
When reheating, warm the pasta gently on the stovetop over medium-low heat with a splash of cream, broth, or even milk to restore the creamy consistency. Heat until the internal temperature reaches 165°F for food safety. Avoid microwaving on high power, as it can make the chicken rubbery and separate the sauce. Stir frequently while reheating to distribute the heat evenly.
This dish is incredibly versatile beyond just reheating. Try transforming leftovers into a baked casserole by topping with extra cheese and breadcrumbs, then baking until golden and bubbly. You can also serve it family-style on a large platter for casual dinner gatherings, or pack individual portions for meal prep throughout the week. If you enjoy creamy pasta dishes, you might also like this creamy garlic parmesan chicken pasta for meal rotation.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay juicier and more tender, making them a great choice for this recipe. Just adjust cooking time slightly as thighs may take a minute or two longer to reach 165°F internal temperature.
What can I substitute for heavy cream?
You can use half-and-half for a lighter version, though the sauce will be slightly thinner. For a dairy-free option, try full-fat coconut cream, but note that it will add a subtle coconut flavor.
How can I make this spicier?
Increase the red chili flakes in the glaze to 1 teaspoon, or add a pinch of cayenne pepper to the flour coating for the chicken. You can also drizzle hot sauce over individual servings. For more spicy chicken inspiration, try the black pepper chicken which has a similar flavor profile with more heat.
Honey Pepper Chicken Panini Pasta
Ingredients
Equipment
Method
- In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Heat over medium-low, stirring occasionally until the mixture begins to simmer. Let it reduce for 3-5 minutes until it coats the back of a spoon and reduces by about one-third. The glaze will continue to thicken as it cools. Set aside.
- Slice the chicken into 1-inch bite-sized cubes for even cooking. In a shallow bowl, mix flour, paprika, salt, and black pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium heat until it shimmers. Add chicken in a single layer without overcrowding the pan. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F when tested with a meat thermometer. Remove and set aside.
- While the chicken rests, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente, usually 10-12 minutes. Reserve ½ cup pasta water before draining.
- Using the same skillet from the chicken, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- If the sauce is bubbling vigorously, reduce heat to low. Gradually add Parmesan cheese to the sauce, stirring constantly until melted and smooth. If the sauce seems too thick, add reserved pasta water one tablespoon at a time. Season with salt and pepper to taste.
- Add cooked pasta to the skillet, tossing to coat every piece with the creamy sauce. Gently fold in the cooked chicken, then drizzle the honey pepper glaze over everything. Stir until evenly distributed and everything is heated through to 165°F.
- Transfer to a serving dish and garnish with fresh parsley or extra Parmesan if desired. Serve immediately while warm.
Notes
