Introduction

This Honey Pepper Chicken Panini Pasta is a flavorful and satisfying meal that combines tender grilled chicken with a creamy, zesty pasta sauce. It’s perfect for a busy weeknight dinner or a cozy weekend lunch, offering a delightful blend of sweet, savory, and peppery notes in every bite.

The image shows a close-up of rigatoni pasta mixed with pieces of cooked chicken. The rigatoni is light golden with a slightly glossy texture, and the chicken pieces are white and tender with light brown seared edges. The dish is sprinkled with small green herb pieces and coarse black pepper scattered over the top, adding color contrast. The pasta and chicken are inside a white bowl, placed on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
12 ounces (340 grams) penne or fusilli pasta
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon black pepper
Salt, to taste
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated Parmesan cheese
Fresh parsley, chopped for garnish

Instructions

Step 1: In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt to create the marinade and sauce.
Step 2: Season the chicken breasts with salt and freshly ground black pepper evenly on both sides.
Step 3: Heat olive oil in a skillet over medium-high heat until shimmering.
Step 4: Grill the chicken in the skillet for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Step 5: Drizzle the honey-pepper sauce over the chicken in the skillet and cook for an additional 2-3 minutes to caramelize the flavors.
Step 6: Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Step 7: Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente, usually 8-10 minutes.
Step 8: Drain the pasta, reserving a small amount of the cooking water.
Step 9: In the same skillet, sauté the minced garlic in a bit of olive oil over medium heat until fragrant, about 1-2 minutes.
Step 10: Pour the heavy cream into the skillet and let it simmer gently for 3 minutes to form a creamy base.
Step 11: Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper to taste.
Step 12: Add the cooked pasta to the sauce, tossing to combine. Use reserved pasta water as needed to adjust the sauce consistency.
Step 13: Top the creamy pasta with the sliced honey-pepper chicken.
Step 14: Garnish with fresh chopped parsley and serve immediately while warm.

Tips & Variations

Adjust the amount of honey to suit your preferred sweetness level for a balanced flavor.
Use low-sodium soy sauce for a healthier version without sacrificing taste.
Marinate the chicken for 30 minutes to 2 hours in the honey-pepper sauce before cooking to deepen the flavor and tenderize the meat.
Replace heavy cream with Greek yogurt or coconut milk for a lighter or dairy-free alternative.

Storage

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

The image shows a close-up of a dish with rigatoni pasta and pieces of cooked chicken in a black bowl. The rigatoni pasta is light golden and has ridges, mixed with tender chicken chunks that are slightly browned. Small green herb pieces are sprinkled over the pasta and chicken, adding a touch of color. There are light specks of black pepper or seasoning visible on top of the dish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other short pasta shapes such as rotini, rigatoni, or farfalle. Just cook according to package instructions until al dente.

What can I substitute for heavy cream?

You can substitute heavy cream with Greek yogurt for a tangier, lighter option, or use coconut milk for a dairy-free variation. Be careful when heating yogurt to avoid curdling—stir it in off heat.