Description

This Honey Pepper Chicken Panini Pasta is a mouthwatering combination of crispy, golden-brown chicken coated in a sweet and spicy honey pepper sauce, creamy parmesan pasta, and a toasted panini sandwich filled with gooey cheese. It’s the ultimate comfort food, perfect for weeknight dinners, special occasions, or meal prepping. This dish blends bold flavors and rich textures into one irresistible meal!

Ingredients

For the Honey Pepper Sauce:

½ cup honey
2 tablespoons black pepper (adjust to taste)
2 tablespoons apple cider vinegar
1 teaspoon soy sauce
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional)
1 tablespoon butter

For the Chicken:

2 boneless, skinless chicken breasts (cut into strips)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 tablespoon olive oil

For the Pasta:

8 oz penne pasta
1 tablespoon salt (for boiling water)
2 tablespoons butter
½ cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning

For the Panini:

- 4 ciabatta rolls (or sourdough bread)
- 2 tablespoons butter (for grilling)
- 1 cup shredded mozzarella cheese
- ½ cup sliced red onions
- ½ cup arugula (optional)

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Instructions

Prepare the Honey Pepper Sauce:
- In a small saucepan over medium heat, combine honey, black pepper, apple cider vinegar, soy sauce, garlic powder, and red pepper flakes.
- Stir and bring to a simmer, cooking for about 5 minutes until slightly thickened.
- Remove from heat and stir in butter until melted. Set aside.
Cook the Chicken:
- Season the chicken strips with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 3-4 minutes per side until golden brown and cooked through.
- Pour the honey pepper sauce over the chicken, tossing to coat evenly. Remove from heat.
Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Add penne pasta and cook according to package instructions until al dente.
- Drain the pasta and return it to the pot.
- Stir in butter, heavy cream, Parmesan cheese, and Italian seasoning. Mix until creamy.
Assemble the Panini:
- Preheat a panini press or large skillet over medium heat.
- Spread butter on the outer sides of each ciabatta roll.
- Layer shredded mozzarella, honey pepper chicken, sliced red onions, and arugula inside each sandwich.
- Grill for 3-4 minutes per side until the bread is golden and crispy, and the cheese is melted.
Serve and Enjoy!
- Plate the creamy pasta alongside the crispy honey pepper chicken panini.
- Drizzle extra honey pepper sauce over the chicken for an extra kick of flavor.
- Serve hot and enjoy every delicious bite!

Notes

Adjust the spice level by adding more or less black pepper and red pepper flakes.
Use provolone or Swiss cheese instead of mozzarella for a different flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat the panini in an oven at 375°F for 5 minutes to keep it crispy.
Swap chicken for grilled tofu or mushrooms for a vegetarian version.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop & Panini Press
Cuisine: American