Description
This Best Honey Pepper Chicken Panini Pasta is a delightful combination of tender chicken breasts infused with a sweet and spicy honey pepper sauce, served over creamy, cheesy penne pasta. The dish is perfectly balanced with savory herbs, garlic, and a touch of Dijon mustard to complement the creamy sauce, making it a comforting and flavorful meal ready in just 35 minutes.
Ingredients
Scale
For the Chicken:
- 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
For the Pasta and 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
- Grated Parmesan cheese (for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the chicken: Season both sides of the chicken breasts with salt, freshly ground black pepper, garlic powder, and onion powder. 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.
- Make the honey pepper sauce: In a small bowl, combine the honey and freshly ground black pepper. Return the sliced chicken to the skillet and pour the honey pepper sauce over it. Let it simmer for 2-3 minutes, allowing the chicken to coat in the sauce and absorb its flavors.
- Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Make the creamy sauce: In the same skillet used for the chicken, add 2 tablespoons olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the chicken broth and bring the mixture to a simmer. Stir in the heavy cream and Dijon mustard if using. Let the sauce cook for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the creamy sauce. Toss thoroughly to coat the pasta evenly. Let the pasta simmer for another 2-3 minutes so it can absorb the flavors of the sauce.
- Assemble the dish: Plate the creamy pasta and top it with the sliced honey pepper chicken. Garnish with grated Parmesan cheese and chopped fresh parsley for extra flavor and visual appeal.
- Serve: Serve immediately while hot and enjoy the delicious, creamy, and flavorful Honey Pepper Chicken Panini Pasta.
Notes
- Use freshly ground black pepper for the best flavor in the honey pepper sauce.
- Letting the chicken rest after cooking keeps it juicy and tender.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may not be as rich.
- Dijon mustard is optional but adds a nice depth of flavor to the creamy sauce.
- Feel free to use any favorite pasta shape if penne is unavailable.
- Garnishing with fresh parsley and Parmesan cheese adds freshness and a nice finishing touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
