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Best Honey Pepper Chicken Panini Pasta

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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!

Ingredients

Scale

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

  1. 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.
  2. 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

  1. Marinate chicken in buttermilk for at least 30 minutes (or up to 4 hours for extra tenderness).
  2. In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, salt, and pepper.
  3. In a separate bowl, whisk the egg and milk together.
  4. 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.
  5. 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

  1. Cook penne pasta according to package directions. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
  3. Slowly whisk in heavy cream and cook until slightly thickened.
  4. Stir in mozzarella, parmesan, and cheddar cheese. Add garlic powder, black pepper, and salt.
  5. Continue stirring until the cheese is melted and smooth. Toss with the cooked penne.

Step 4: Make the Panini Slices

  1. Brush both sides of each bread slice with melted butter and sprinkle with garlic powder.
  2. Toast in a skillet over medium heat for 2-3 minutes per side, until golden brown and crispy.

Step 5: Assemble & Serve

  1. Slice the crispy chicken into strips and toss in the honey pepper sauce.
  2. Serve over the cheesy penne pasta.
  3. Place the toasted panini slices on the side.
  4. 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.

Find it online: https://recipe.newsvks.com/best-honey-pepper-chicken-panini-pasta/