Description
This Honey Pepper Chicken Panini Pasta combines tender, pan-seared chicken coated in a flavorful honey pepper glaze with a creamy Parmesan pasta sauce. Enhanced with sautéed garlic, fresh spinach, and vibrant bell peppers, this dish is a delightful mix of sweet, spicy, and savory flavors perfect for an easy yet impressive 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 Coating
- 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
For Cooking
- 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
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 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 to reduce slightly for 3–5 minutes until thickened. Set aside.
- Cook the Chicken: Slice chicken into bite-sized pieces. Mix flour, paprika, salt, and black pepper in a shallow bowl. Dredge chicken pieces in the flour mixture evenly. Heat olive oil in a skillet over medium heat. Cook chicken in a single layer for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Boil the Pasta: Bring salted water to a boil in a large pot. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set 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 whisk in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper to taste.
- Combine Everything: Add cooked pasta to skillet with sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water to loosen to desired consistency. Gently fold in cooked chicken and drizzle honey pepper glaze over. Stir to distribute flavors evenly.
- Serve and Garnish: Transfer pasta to serving dish. Garnish with chopped parsley or additional Parmesan cheese. Serve immediately while warm.
Notes
- Use low-sodium soy sauce to control salt levels.
- Adjust red chili flakes to modify spiciness to preference.
- Substitute chicken thighs for more tenderness or chicken breasts for leaner protein.
- Reserve pasta water carefully to avoid adding excess starch if not needed.
- Freshly grated Parmesan enhances flavor and melts better than pre-grated.
- Add vegetables such as spinach and bell peppers at the end to retain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-searing, Boiling, Sautéing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Honey Pepper Chicken Pasta, Creamy Pasta, Chicken Panini Pasta, Easy Dinner Recipe, Sweet and Spicy Chicken
