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–+ servings
Honey Pepper Chicken Panini Pasta

Delicious Honey Pepper Chicken Panini Pasta

A delightful blend of textures and flavors in Honey Pepper Chicken Panini Pasta that's sure to please everyone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honey Pepper Glaze
  • 1/4 cup Honey Substitutable with maple syrup for a vegan option.
  • 2 tablespoons Soy Sauce Tamari can be used for a gluten-free alternative.
  • 2 tablespoons Apple Cider Vinegar White vinegar can be used as a substitute.
  • 1/2 teaspoon Black Pepper Adjust according to spice preference.
  • 1/4 teaspoon Red Chili Flakes Optional, omit for a milder dish.
  • 1 teaspoon Garlic Powder Fresh minced garlic works well too.
For the Chicken
  • 1 pound Chicken Breasts/Thighs Can be substituted with shrimp or tofu.
  • 1/2 cup All-Purpose Flour Gluten-free flour blend can be used.
  • 1 teaspoon Paprika Smoked paprika can enhance flavor.
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil or butter.
For the Sauce and Pasta
  • 2 tablespoons Butter Margarine is a good substitute.
  • 2 cloves Minced Garlic Adjust according to taste.
  • 1 cup Heavy Cream Coconut cream can be a dairy-free alternative.
  • 1 cup Chicken Broth Vegetable broth can be used as a substitute.
  • 1/2 cup Parmesan Cheese Romano or nutritional yeast can be used instead.
  • 8 ounces Pasta Short shapes like penne or rigatoni work best.
For Garnishing
  • 1 tablespoon Fresh Parsley Omit if not available.

Equipment

  • Saucepan
  • Skillet
  • Large Pot
  • Shallow Dish

Method
 

Preparation Steps
  1. In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Bring to a gentle simmer for 3–5 minutes.
  2. Slice the chicken into bite-sized pieces and prepare a dredging mixture of flour, paprika, salt, and black pepper. Coat each chicken piece thoroughly.
  3. Heat olive oil in a large skillet, add dredged chicken pieces, and cook for 4–5 minutes on each side until golden brown.
  4. In a large pot, bring salted water to a boil and add pasta. Cook until al dente, about 8–10 minutes, reserving 1/2 cup pasta water before draining.
  5. In the same skillet, melt butter and sauté minced garlic for 1–2 minutes. Add heavy cream and chicken broth, simmering gently.
  6. Add Parmesan cheese to the sauce and whisk until melted smoothly.
  7. Add drained pasta to the skillet with sauce, tossing gently. Adjust consistency with reserved pasta water.
  8. Fold in chicken pieces and drizzle honey pepper glaze over the mixture, tossing lightly.
  9. Transfer to a serving dish, garnishing with parsley and extra Parmesan if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 65gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2.5mg

Notes

Feel free to customize pasta shapes or proteins. Store leftovers in an airtight container for up to 3 days.

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