Description
This Best Honey Pepper Chicken Panini Pasta is a delightful and creamy pasta dish featuring tender, juicy chicken breasts coated in a honey pepper sauce, paired with al dente penne pasta tossed in a rich and flavorful creamy garlic sauce. Finished with Parmesan cheese and fresh parsley, this recipe is perfect for a hearty and satisfying meal ready in just 35 minutes.
Ingredients
Scale
Chicken and Honey Pepper Sauce
- 2 chicken breasts (boneless and skinless)
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon black pepper (freshly ground)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
Pasta and Creamy Sauce
- 8 oz penne pasta (or any pasta of choice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- Salt and pepper, to taste
Garnish
- Grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Prepare the chicken: Season both sides of the chicken breasts with salt, freshly ground black pepper, garlic powder, and onion powder to enhance the flavor.
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips. Resting ensures juicy chicken.
- Make the honey pepper sauce: In a small bowl, combine the honey and 1 teaspoon freshly ground black pepper. Stir well. Return the cooked chicken to the skillet and pour the honey pepper sauce over it. Let it simmer gently for 2-3 minutes to coat the chicken and infuse it with sweet and spicy flavor.
- Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Make the creamy sauce: Using the same skillet where you cooked the chicken, add 2 tablespoons of olive oil and the minced garlic. Sauté for about 1 minute until fragrant. Pour in ½ cup chicken broth and bring to a simmer. Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard if using, then continue simmering for 2-3 minutes until the sauce thickens slightly. Season the sauce with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the creamy sauce and toss well to coat the pasta evenly. Allow it to simmer for an additional 2-3 minutes so the pasta absorbs the flavors of the sauce perfectly.
- Assemble the dish: Plate the creamy pasta and top it with the sliced honey pepper chicken. Garnish generously with grated Parmesan cheese and freshly chopped parsley for a burst of flavor and color.
- Serve: Serve immediately while hot and enjoy your deliciously creamy and flavorful Honey Pepper Chicken Panini Pasta!
Notes
- Resting the chicken before slicing helps retain its juices, resulting in tender pieces.
- Use freshly ground black pepper for a more intense and aromatic pepper flavor.
- Dijon mustard in the cream sauce is optional but adds a subtle tang that enhances the dish.
- You can substitute penne pasta with any pasta of your choice, such as fusilli or rigatoni.
- To reduce calories, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
- Leftover pasta can be stored in the refrigerator for up to 3 days; reheat gently to avoid drying out.
