A delightful fusion dish that brings together the sweet and spicy flavors of honey and black pepper, tender grilled chicken, and creamy pasta. This recipe combines bold flavors with a comforting texture, making it perfect for any occasion. The “panini” style of the grilled chicken adds a subtle crispness that takes this dish to the next level.
Why You’ll Love This Recipe
- Bold and Balanced Flavors: A perfect combination of sweet honey, zesty pepper, and creamy Parmesan sauce.
- Comfort Food Favorite: Creamy pasta and flavorful grilled chicken make for a satisfying and cozy meal.
- Quick and Easy: Ready in just 35 minutes, perfect for busy weeknights.
- Versatile: Works great with different pasta types and can be adapted to your taste preferences.
- Impressive Yet Simple: It looks fancy but is super easy to make, making it ideal for dinner parties or family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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:
- 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)
Directions
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 the chicken breasts with salt and pepper.
- Grill the chicken for 5-7 minutes on each side until cooked through and golden brown.
- Pour the prepared honey pepper sauce over the chicken in the skillet. Cook for an additional 2-3 minutes, turning the chicken to coat it evenly with the sauce.
- Remove the chicken from the skillet, let it rest for a few minutes, then slice into strips.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Creamy Sauce
- In the same skillet used for the chicken, add olive oil and sauté minced garlic for 1-2 minutes until fragrant.
- Pour in the heavy cream and let it simmer for about 3 minutes.
- Stir in the grated Parmesan cheese until the sauce becomes smooth. Season with salt and pepper to taste.
Combine and Serve
- Add the cooked pasta to the skillet with the creamy sauce. Toss to coat the pasta evenly.
- Top with the sliced honey pepper chicken.
- Garnish with fresh parsley if desired, and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Protein Swap: Substitute chicken with shrimp, tofu, or sliced beef for a different take.
- Vegetarian Version: Skip the chicken and add roasted vegetables like zucchini, bell peppers, or mushrooms.
- Spice It Up: Add a pinch of red pepper flakes to the honey pepper sauce for extra heat.
- Pasta Options: Try it with spaghetti, rigatoni, or even gluten-free pasta.
- Cheesy Boost: Add a blend of cheeses like mozzarella or asiago for an even richer sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the dish in a skillet over low heat, adding a splash of cream or milk to revive the sauce. Avoid microwaving, as it may alter the texture of the chicken.
FAQs
1. Can I use pre-cooked chicken?
Yes, you can use pre-cooked or rotisserie chicken. Simply warm it up in the honey pepper sauce before serving.
2. Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and cream cheese for a lighter option.
3. Can I make this dish dairy-free?
Yes, replace the heavy cream with a dairy-free alternative like coconut cream, and use vegan Parmesan cheese.
4. What other herbs can I use for garnish?
Fresh basil or thyme are excellent alternatives to parsley.
5. How do I keep the chicken juicy?
Avoid overcooking the chicken by using a meat thermometer. Cook until the internal temperature reaches 165°F.
6. Can I make the sauce in advance?
Yes, prepare the honey pepper sauce and creamy sauce ahead of time and store them separately in the fridge for up to 3 days.
7. Is this recipe kid-friendly?
Absolutely! The sweet and mild flavors are appealing to kids. Reduce the black pepper if they’re sensitive to spice.
8. Can I freeze leftovers?
While the pasta and sauce may lose their texture when frozen, the chicken freezes well. Store it in an airtight container for up to 1 month.
9. Can I use a grill pan for the chicken?
Yes, a grill pan works great for adding grill marks and enhancing the texture of the chicken.
10. How do I thicken the creamy sauce?
If the sauce is too thin, let it simmer for a few more minutes or add a slurry of cornstarch and water.
Conclusion
Honey Pepper Chicken Panini Pasta is a show-stopping fusion of sweet, spicy, and creamy flavors that will elevate your dinner table. This recipe is perfect for impressing guests or simply indulging in a comforting homemade meal. With its bold flavors and ease of preparation, it’s sure to become a family favorite. Try it out and enjoy a delicious balance of textures and tastes!
Print
Honey Pepper Chicken Panini Pasta
Honey Pepper Chicken Panini Pasta is a mouthwatering fusion of sweet and spicy honey pepper chicken, creamy Parmesan pasta, and bold flavors. Perfect for weeknight dinners or special occasions, this versatile dish is easy to make and irresistibly delicious!
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
Ingredients:
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:
- 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 for 5–7 minutes on each side until fully cooked and golden brown.
- Pour the honey pepper sauce over the chicken and cook for 2–3 minutes, turning the chicken to coat evenly.
- Remove the chicken from the skillet, let it rest, and 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.
- Add heavy cream and simmer for 3 minutes. Stir in Parmesan cheese until the sauce becomes smooth. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked pasta to the skillet with the creamy sauce. Toss to coat evenly.
- Top with sliced honey pepper chicken. Garnish with fresh parsley if desired and serve warm.
Notes
- To prevent overcooking, use a meat thermometer and cook the chicken to an internal temperature of 165°F.
- To make the sauce thicker, simmer it for an additional minute or add a cornstarch slurry.
- For added heat, sprinkle red pepper flakes into the honey pepper sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
