Description

When it comes to recipes that blend comfort and creativity, this Honey Pepper Chicken Panini Pasta is an absolute winner. Picture this: tender pasta coated in a sweet, savory honey pepper glaze, paired with perfectly cooked chicken and layered with the warm flavors of a panini-inspired sauce. It’s a dish that feels as cozy as your favorite sweater and as satisfying as a Sunday dinner with loved ones.

This recipe holds a special place in my heart because it takes the best elements of two dishes I love—savory panini flavors and hearty pasta—and combines them into one irresistible meal. The beauty of this dish lies in its versatility; it’s elegant enough for a dinner party but quick and easy for a weeknight meal. It’s a hug in a bowl that brings people together around the table, with just the right balance of sweetness, spice, and comfort.

Let’s dive into how you can recreate this delightful dish at home.

Ingredients

Scale

12 oz penne pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Dijon mustard
½ teaspoon crushed red pepper flakes (optional, for extra heat)
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Pasta

Start by cooking the penne pasta in a large pot of salted boiling water according to the package instructions. Once al dente, drain the pasta, reserving about ½ cup of the pasta water, and set it aside.

Step 2: Prepare the Chicken

While the pasta cooks, season the chicken breasts with garlic powder, onion powder, smoked paprika, and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

Step 3: Make the Honey Pepper Sauce

In the same skillet, lower the heat slightly and add honey, soy sauce, Dijon mustard, and crushed red pepper flakes (if using). Stir the mixture until it begins to bubble gently. Allow the sauce to simmer for 1-2 minutes, letting the flavors meld together.

Step 4: Combine the Sauce and Pasta

Add the cooked pasta to the skillet with the honey pepper sauce. Toss to coat the pasta evenly. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.

Step 5: Create the Creamy Finish

Pour in the heavy cream and stir until the pasta is coated in a luscious, creamy sauce. Add the shredded mozzarella and Parmesan cheese, stirring until the cheeses melt into the sauce.

Step 6: Bring It All Together

Add the sliced chicken back into the skillet and toss it with the pasta. Let everything heat through for a minute or two. Sprinkle fresh parsley on top for a burst of color and freshness.

Notes

This dish pairs beautifully with a crisp side salad or a slice of garlic bread.
If you prefer a gluten-free option, substitute the penne with gluten-free pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.