Description
This Honey Pepper Chicken Panini Pasta is a delectable fusion dish featuring tender, honey-glazed chicken breast served over creamy, garlic-infused penne pasta. The combination of sweet honey, freshly ground black pepper, and a rich cream sauce creates a comforting yet flavorful meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 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 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
- Season and Cook Chicken: Season both sides of the chicken breasts with salt, black pepper, garlic powder, and onion powder. Heat 1 tablespoon 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 from skillet and let rest for 5 minutes before slicing into thin strips.
- Prepare Honey Pepper Sauce: In a small bowl, mix honey and freshly ground black pepper. Return sliced chicken to the skillet and pour the honey pepper sauce over it. Simmer for 2-3 minutes to coat the chicken and infuse the flavors.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Make Creamy Sauce: In the same skillet, add 2 tablespoons olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add chicken broth and bring to a simmer. Stir in heavy cream and Dijon mustard (if using). Cook for 2-3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add cooked pasta to the skillet with the creamy sauce. Toss to coat evenly and simmer for an additional 2-3 minutes to absorb flavors.
- Assemble and Garnish: 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 color.
- Serve: Serve immediately and enjoy this flavorful Honey Pepper Chicken Panini Pasta dish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Dijon mustard is optional but adds a nice depth of flavor to the sauce.
- Leftover pasta can be refrigerated for up to 2 days and reheated on the stovetop.
- To make it gluten-free, use gluten-free pasta instead of regular penne.
- Freshly ground black pepper enhances the flavor, so avoid pre-ground pepper if possible.
