Description
This Honey Pepper Chicken Panini Pasta is a delightful fusion of tender grilled chicken coated in a sweet and tangy honey pepper sauce, paired with creamy Parmesan pasta. Ready in just 35 minutes, it’s a comforting and flavorful dish perfect for a satisfying weeknight dinner.
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 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. Set aside to develop flavors.
- 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 fully cooked and golden brown.
- Coat the Chicken in Sauce: Pour the honey pepper sauce over the chicken in the skillet and cook for 2–3 minutes, turning the chicken to coat evenly with the sauce and allow it to caramelize slightly.
- Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. Then slice into strips for serving.
- 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.
- Make it Creamy: Add heavy cream to the skillet and simmer for about 3 minutes, allowing it to thicken slightly. Stir in grated Parmesan cheese until the sauce becomes 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 gently to coat the pasta evenly.
- Serve: Top the creamy pasta with the sliced honey pepper chicken. Garnish with fresh parsley if desired and serve warm for a delicious, hearty meal.
Notes
- Adjust the black pepper quantity according to your spice preference.
- Use penne or fusilli pasta for the best texture and sauce retention.
- Let the chicken rest before slicing to keep it juicy.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Fresh parsley adds a nice touch of color and freshness but is optional.
