Description
This flavorful honey pepper chicken panini pasta delight is a crowd-pleaser that’s easy to prepare. Made with 1/3 cup honey, 1/4 cup soy sauce (low-sodium recommended), and apple cider vinegar, it’s perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 1/3 cup honey
- 1/4 cup soy sauce (low-sodium recommended)
- 1 tablespoon apple cider vinegar
- 1 teaspoon black pepper (freshly ground for optimal flavor)
- 1/2 teaspoon red chili flakes (optional, for a hint of heat)
- 1 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil or vegetable oil (for pan-searing)
- 12 ounces penne or rigatoni pasta
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup chopped bell peppers (red, yellow, or green)
- 1/2 cup fresh spinach leaves
- 1/4 cup chopped parsley (for garnish)
Instructions
- In a small saucepan, combine the honey, soy sauce, apple cider vinegar, black pepper, red chili flakes (if using), and garlic powder. Heat over medium-low, stirring occasionally, until the mixture begins to simmer. Allow it to reduce slightly, about 3–5 minutes, until thickened. Set aside.
- Slice the chicken breasts or thighs into bite-sized pieces. In a shallow bowl, mix together the flour, paprika, salt, and black pepper. Dredge the chicken pieces in the flour mixture, ensuring each piece is coated evenly.
- Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, or until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Gradually add the Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, use the reserved pasta water to loosen it up to your desired consistency.
- Gently fold in the cooked chicken, and drizzle the honey pepper glaze over the top. Stir everything together to ensure the flavors are evenly distributed.
- Transfer the pasta to a serving dish and garnish with fresh parsley or additional Parmesan cheese. Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 2 minutes