Description
This Best Honey Pepper Chicken Panini Pasta combines tender grilled chicken marinated in a sweet and tangy honey pepper sauce with al dente pasta tossed in a creamy Parmesan sauce. The dish is finished with fresh parsley for a vibrant, flavorful, and comforting meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 boneless skinless chicken breasts
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- Salt, to taste
- 2 tablespoons olive oil (divided)
- Freshly ground black pepper, for seasoning chicken
Pasta and Sauce
- 12 ounces (340 grams) penne or fusilli pasta
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Honey Pepper Marinade: In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, cracked black pepper, and salt until well combined to create a zesty sauce.
- Season the Chicken: Pat chicken breasts dry and season evenly with salt and freshly ground black pepper on both sides.
- Heat Skillet: Place a skillet over medium-high heat and add 1 tablespoon olive oil. Heat until shimmering and hot enough for searing.
- Cook Chicken: Add chicken breasts to the skillet and grill for 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Glaze Chicken: Drizzle the prepared honey-pepper sauce over the chicken in the skillet, allowing it to caramelize and coat the chicken for 2-3 minutes.
- Rest and Slice Chicken: Remove chicken from skillet and let rest for 5 minutes before slicing into thin strips for serving.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes according to package instructions.
- Drain Pasta: Drain pasta, reserving a small cup of the cooking water for later use.
- Sauté Garlic: In the same skillet, add remaining 1 tablespoon olive oil and sauté minced garlic over medium heat until fragrant, about 1-2 minutes, avoiding burning.
- Make Cream Sauce: Pour heavy cream into the skillet with garlic and gently simmer for 3 minutes, stirring occasionally to create a velvety base.
- Add Parmesan Cheese: Gradually stir in grated Parmesan cheese until the sauce is smooth, creamy, and well combined.
- Season Sauce: Season the sauce with salt and pepper to taste to enhance the flavor.
- Combine Pasta and Sauce: Fold cooked pasta into the creamy sauce, adding reserved pasta water a little at a time to loosen the sauce if needed for desired consistency.
- Assemble Dish: Layer sliced honey-pepper chicken over the pasta evenly.
- Garnish and Serve: Sprinkle freshly chopped parsley on top, and serve immediately while warm for best taste.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Reserve pasta water to adjust sauce consistency as needed.
- Use fresh garlic and freshly grated Parmesan for best flavor.
- Can substitute penne with fusilli or similar short pasta shapes.
- Allowing chicken to rest after cooking ensures juiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Honey Pepper Chicken, Panini Pasta, Creamy Pasta, Grilled Chicken Recipe, Easy Dinner
