This Honey Pepper Chicken Panini Pasta is a perfect combination of sweet, spicy, and savory flavors. Featuring crispy chicken, a creamy honey pepper sauce, and perfectly cooked pasta, this dish is a restaurant-quality meal you can make at home in just 30 minutes.
Why You’ll Love This Recipe
- Sweet and spicy balance – The honey pepper sauce delivers the perfect combination of flavors.
- Easy to make – Simple ingredients and quick preparation make this an excellent weeknight meal.
- Crispy chicken – A crunchy, golden-brown chicken adds texture and deliciousness.
- Creamy and flavorful sauce – A rich sauce ties everything together beautifully.
- Great for leftovers – The flavors deepen over time, making this dish just as good the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt and pepper, to taste
- Garlic powder
- Flour, for dredging
- Eggs, beaten
- Panko breadcrumbs
- Olive oil or butter, for frying
- Pasta of choice (penne or rigatoni work well)
- Honey
- Cracked black pepper
- Soy sauce
- Dijon mustard
- Heavy cream
- Parmesan cheese, grated
- Red pepper flakes (optional, for heat)
- Fresh parsley, for garnish
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- Prepare the chicken: Season chicken breasts with salt, pepper, and garlic powder. Dredge in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Fry the chicken: Heat oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and slice.
- Make the sauce: In a pan, combine honey, black pepper, soy sauce, Dijon mustard, and heavy cream. Simmer for a few minutes until slightly thickened.
- Combine everything: Add cooked pasta to the sauce and toss to coat. Stir in grated Parmesan cheese.
- Serve: Plate the pasta, top with sliced crispy chicken, and garnish with fresh parsley and red pepper flakes if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Use grilled chicken: Skip the breading for a lighter option.
- Make it spicier: Add extra red pepper flakes or a dash of hot sauce.
- Try a different pasta: Swap out penne for fettuccine, spaghetti, or even gnocchi.
- Cheesy upgrade: Stir in extra Parmesan or mozzarella for a richer sauce.
- Low-carb version: Use zucchini noodles or spaghetti squash instead of pasta.
Storage/Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Not recommended, as the sauce may separate.
- Reheat: Warm in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between.
FAQs
Can I use pre-cooked chicken?
Yes! Pre-cooked grilled or crispy chicken works well for a quicker meal.
What pasta works best for this recipe?
Short pasta like penne, rigatoni, or bowtie works well, but you can use your favorite type.
How can I make this dish dairy-free?
Use coconut cream instead of heavy cream and omit the Parmesan cheese.
Can I substitute the honey?
Yes, maple syrup or agave nectar can be used as alternatives.
What sides pair well with this dish?
Garlic bread, roasted vegetables, or a fresh green salad make great accompaniments.
How do I keep the chicken crispy?
Add the chicken on top of the pasta right before serving to maintain its crunch.
Can I make the sauce ahead of time?
Yes! Prepare the sauce and store it in the fridge for up to 3 days. Reheat before mixing with the pasta.
How can I add more protein?
Add cooked bacon, shrimp, or tofu for an extra protein boost.
Is this dish kid-friendly?
Yes! The sweet and savory flavors make it appealing to kids, but you can adjust the spice level if needed.
Can I use a different cheese?
Absolutely! Try Gouda, cheddar, or Monterey Jack for a different flavor profile.
Conclusion
Best Honey Pepper Chicken Panini Pasta is a must-try dish that perfectly blends sweet, spicy, and creamy flavors. Whether you’re making it for a quick weeknight dinner or a special meal, this recipe is guaranteed to impress. Give it a try and enjoy a delicious homemade pasta experience!
PrintBest Honey Pepper Chicken Panini Pasta
This restaurant-style dish features crispy fried or grilled chicken tossed in a sweet and spicy honey pepper glaze, served over cheesy penne pasta, and paired with buttery, toasted panini slices. It’s the perfect balance of sweet, savory, and creamy flavors that will make your taste buds dance!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Honey Pepper Sauce:
½ cup honey
1 tbsp brown sugar
1 tsp black pepper
½ tsp crushed red pepper flakes (adjust for spice level)
1 tbsp apple cider vinegar
2 tbsp soy sauce
1 tbsp Dijon mustard
2 cloves garlic, minced
½ tsp paprika
¼ cup water
1 tbsp cornstarch (mixed with 1 tbsp water, to thicken)
For the Chicken:
2 large chicken breasts (cut into strips or pounded thin)
1 cup buttermilk (for marinating)
1 cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
1 egg
½ cup milk
Oil for frying (vegetable or canola)
(For a lighter option, you can grill or bake the chicken instead of frying.)
For the Three-Cheese Penne:
12 oz penne pasta
1 tbsp butter
1 tbsp flour
1 ½ cups heavy cream
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
½ cup shredded cheddar cheese
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
For the Panini Slices:
4 slices ciabatta or sourdough bread
2 tbsp butter (melted)
1 tsp garlic powder
Instructions
Step 1: Make the Honey Pepper Sauce
- In a small saucepan over medium heat, combine honey, brown sugar, black pepper, red pepper flakes, apple cider vinegar, soy sauce, Dijon mustard, garlic, and paprika.
- Bring to a simmer, then add the cornstarch slurry (cornstarch mixed with water). Stir until the sauce thickens (about 2 minutes). Remove from heat and set aside.
Step 2: Prepare the Chicken
- Marinate chicken in buttermilk for at least 30 minutes (or up to 4 hours for extra tenderness).
- In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, whisk the egg and milk together.
- Dredge each piece of chicken in the flour mixture, then dip into the egg mixture, and back into the flour mixture for a crispy coating.
- Heat oil in a deep pan to 350°F (175°C) and fry the chicken for about 5-6 minutes per side, until golden brown and crispy. Drain on paper towels.
(For a healthier version, grill the chicken over medium heat for 5-6 minutes per side or bake at 400°F (200°C) for 20 minutes.)
Step 3: Make the Three-Cheese Penne
- Cook penne pasta according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Slowly whisk in heavy cream and cook until slightly thickened.
- Stir in mozzarella, parmesan, and cheddar cheese. Add garlic powder, black pepper, and salt.
- Continue stirring until the cheese is melted and smooth. Toss with the cooked penne.
Step 4: Make the Panini Slices
- Brush both sides of each bread slice with melted butter and sprinkle with garlic powder.
- Toast in a skillet over medium heat for 2-3 minutes per side, until golden brown and crispy.
Step 5: Assemble & Serve
- Slice the crispy chicken into strips and toss in the honey pepper sauce.
- Serve over the cheesy penne pasta.
- Place the toasted panini slices on the side.
- Garnish with extra parmesan and a sprinkle of red pepper flakes (optional).
Notes
- Cheese Swap: You can use any cheese blend you prefer—try Gouda or Monterey Jack for a twist.
- Spice Level: Adjust the red pepper flakes for more or less heat.
- Panini Alternative: If you don’t have a panini press, simply toast the bread in a skillet.