Description
This Honey Pepper Chicken Panini Pasta is a deliciously creamy and flavorful dish that combines tender chicken, sweet and spicy honey pepper sauce, and tender penne pasta. Inspired by the classic panini flavors, this stovetop recipe is perfect for a comforting weeknight dinner or a casual gathering. The sauce blends honey, soy sauce, apple cider vinegar, and a hint of red pepper flakes for a balanced sweet and spicy taste, enhanced by creamy mozzarella and a touch of smoked paprika for depth.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Pasta
- 8 oz penne or short pasta
- 1 tablespoon butter
Sauce and Vegetables
- 1 red bell pepper, thinly sliced
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella or provolone cheese
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Prepare the penne or short pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Prepare the Chicken: Season the chicken breasts evenly with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for approximately 5 to 6 minutes on each side or until they turn golden brown and are cooked through. Remove the chicken from the skillet and slice into strips.
- Sauté Vegetables and Build Sauce: In the same skillet, melt the butter and add the thinly sliced red bell pepper. Sauté the peppers until tender, about 3 to 4 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in honey, soy sauce, apple cider vinegar, and crushed red pepper flakes, simmering gently for 2 to 3 minutes until the sauce thickens slightly.
- Add Cream and Cheese: Lower the heat and stir in the heavy cream along with the shredded mozzarella or provolone cheese. Continue stirring until the sauce becomes creamy and smooth, ensuring the cheese is fully melted into the sauce.
- Combine Pasta and Chicken: Add the cooked pasta and the sliced chicken strips to the skillet. Toss everything thoroughly to coat the pasta and chicken evenly with the creamy honey pepper sauce. Cook together for another 2 to 3 minutes until heated through.
- Serve: Remove from heat and transfer to serving plates or bowls. Garnish generously with freshly chopped parsley. Serve warm and enjoy your comforting panini-inspired honey pepper chicken pasta!
Notes
- For a spicier flavor, increase the amount of crushed red pepper flakes or add a dash of hot sauce.
- This dish can be made quicker by using grilled or rotisserie chicken instead of cooking chicken breasts from scratch.
- To make this recipe gluten-free, use gluten-free pasta and substitute soy sauce with tamari.
- Fresh parsley adds a pop of color and a mild, fresh flavor that complements the rich sauce.
- Adjust the sweetness by modifying the amount of honey to suit your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 540
- Sugar: 16 g
- Sodium: 630 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg
