Description
Honey Pepper Chicken Panini Pasta is a delightful fusion dish featuring tender grilled chicken breasts coated in a sweet and tangy honey pepper sauce, served atop al dente pasta tossed in a creamy Parmesan sauce. This flavorful recipe combines easy-to-make components into a comforting, satisfying meal perfect for any weeknight dinner.
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 Creamy 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 until well combined. Set aside to infuse flavors.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts on both sides with salt and pepper. Once the oil is hot, add the chicken to the skillet.
- Grill the Chicken: Cook the chicken for 5 to 7 minutes on each side, or until fully cooked through and golden brown on the outside. Use a meat thermometer to confirm internal temperature reaches 165°F (74°C).
- Coat Chicken with Sauce: Pour the prepared honey pepper sauce over the chicken breasts in the skillet. Cook for 2 to 3 minutes, turning the chicken frequently to coat each piece evenly with the glaze.
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes to retain juices. Then slice the chicken into strips for serving.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the Creamy Sauce: Using the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Add Cream and Cheese: Pour in the heavy cream and simmer gently for about 3 minutes. Stir in grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta back into the skillet with the creamy sauce. Toss thoroughly to ensure each piece of pasta is coated evenly in the sauce.
- Combine and Serve: Plate the pasta and top with sliced honey pepper chicken. Garnish with chopped fresh parsley if desired and serve warm for a comforting meal.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- For a gluten-free version, use gluten-free pasta and ensure soy sauce is gluten-free.
- Adjust black pepper quantity according to your spiciness preference.
- Leftover chicken and sauce can be stored in an airtight container for up to 3 days.
- Fresh parsley adds a pop of color and freshness but can be omitted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
