Description
A deliciously comforting Honey Pepper Chicken Panini Pasta combining tender grilled chicken breasts glazed with a sweet and tangy honey pepper sauce, tossed with al dente pasta in a creamy garlic Parmesan sauce. Perfect for a quick, flavorful family meal ready in 35 minutes.
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 aside.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper.
- Grill the Chicken: Place the chicken breasts in the skillet and cook for 5–7 minutes on each side until fully cooked and golden brown.
- Glaze with Honey Pepper Sauce: Pour the honey pepper sauce over the chicken and cook for 2–3 minutes, turning the chicken to coat it evenly and allow the sauce to thicken slightly.
- Rest and Slice: Remove the chicken from the skillet, let it rest for a few minutes to retain juices, then slice 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. Drain and set aside.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, heat olive oil over medium heat. Sauté minced garlic for 1–2 minutes until fragrant but not browned.
- Add Cream and Cheese: Pour in heavy cream and simmer gently for 3 minutes. Stir in 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 and toss thoroughly to coat the pasta evenly.
- Serve: Plate the creamy pasta and top with the sliced honey pepper chicken. Garnish with fresh parsley if desired and serve warm.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Use penne or fusilli pasta to best hold the creamy sauce.
- Adjust black pepper amount to suit your taste preference for spice.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- Allow the chicken to rest after cooking to keep it juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
