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Best Honey Pepper Chicken Panini Pasta
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Best Honey Pepper Chicken Panini Pasta

This Honey Pepper Chicken Panini Pasta brings together the sweet and savory flavors of honey, cracked black pepper, and juicy grilled chicken, all tossed in a rich and creamy Parmesan sauce over tender pasta. It’s a cozy, satisfying dish that’s perfect for weeknight dinners or casual get-togethers.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 620kcal

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 penne or fusilli pasta
  • 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

  • Marinate and Cook the Chicken
  • In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt.
  • Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper.
  • Cook chicken for 5–7 minutes per side, or until fully cooked.
  • Pour the honey pepper sauce over the chicken and cook for an additional 2–3 minutes, letting the sauce slightly thicken.
  • Remove chicken from the skillet, let rest for 5 minutes, then slice into strips.
  • Cook the Pasta
  • Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
  • Drain and set aside.
  • Prepare the Cream Sauce
  • In the same skillet used for the chicken, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
  • Pour in heavy cream and bring to a gentle simmer.
  • Stir in grated Parmesan cheese and cook until melted and the sauce has thickened slightly.
  • Season with salt and pepper to taste.
  • Assemble the Dish
  • Add the cooked pasta to the skillet with the cream sauce. Toss until pasta is well coated.
  • Top with sliced honey pepper chicken and gently mix.
  • Serve
  • Garnish with chopped fresh parsley if desired. Serve warm.
  • Notes
  • Try Asiago or Pecorino Romano instead of Parmesan for a different flavor.
  • Add crushed red pepper flakes for a spicier version.
  • Store leftovers in the refrigerator for up to 3 days.