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–+ servings
Honey Pepper Chicken Panini Pasta

Savor Sweet and Spicy Honey Pepper Chicken Panini Pasta

This Honey Pepper Chicken Panini Pasta is a creamy and flavorful dish that combines sweet and spicy elements, ideal for any dinner occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honey Pepper Glaze
  • 1/4 cup Honey Substitute with agave nectar for a vegan option.
  • 1/4 cup Soy Sauce Use gluten-free tamari for a gluten-free option.
  • 2 tablespoons Apple Cider Vinegar Substitute with rice vinegar if needed.
  • 1 teaspoon Black Pepper Adjust quantity based on your heat preference.
  • 1/2 teaspoon Red Chili Flakes Omit for a milder dish.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
For the Chicken
  • 1 pound Chicken Breasts/Thighs Can substitute with shredded rotisserie chicken for quick preparation.
  • 1/2 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
For the Pasta and Sauce
  • 8 ounces Pasta (e.g., penne, rigatoni) Any favorite short pasta can be used.
  • 2 tablespoons Butter Can be replaced with olive oil for a dairy-free option.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian option.
  • 1/2 cup Parmesan Cheese Substitute with nutritional yeast for a dairy-free option.
For the Garnish
  • 2 tablespoons Fresh Parsley Optional but recommended for freshness.

Equipment

  • Saucepan
  • Skillet
  • Large pot
  • Measuring Cups
  • Measuring Spoons
  • Colander

Method
 

Step‑by‑Step Instructions
  1. Prepare the Honey Pepper Glaze: In a saucepan over medium heat, combine honey, soy sauce, apple cider vinegar, black pepper, red chili flakes, and garlic powder. Simmer for 3-5 minutes until slightly thickened.
  2. Cook the Chicken: Dredge sliced chicken in seasoned flour and cook in a skillet with olive oil for 4-5 minutes per side until golden brown. Remove and keep warm.
  3. Cook the Pasta: In a large pot of boiling salted water, cook pasta according to package directions (8-10 minutes). Reserve 1/2 cup pasta water, drain, and set aside.
  4. Make the Sauce: In the same skillet, melt butter and sauté garlic. Add heavy cream and chicken broth, stirring until smooth. Incorporate Parmesan cheese until melted.
  5. Combine Everything: Toss pasta with sauce in the skillet, adding reserved pasta water if needed. Fold in chicken and drizzle with honey pepper glaze.
  6. Serve: Transfer to a serving dish, garnish with fresh parsley or more Parmesan if desired. Serve warm.

Nutrition

Serving: 1plateCalories: 620kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently, adding broth or cream to revive the sauce's creaminess. Freeze for up to 2 months, thaw overnight before reheating.

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