Honey Pepper Chicken Panini Pasta
A delightful fusion of sweet honey, spicy black pepper, and creamy pasta, perfect for weeknight dinners or elegant gatherings.
Ingredients
For the Honey Pepper Chicken
- 2 pieces boneless, skinless chicken breasts Seasoned with salt and pepper
- 2 tablespoons olive oil For grilling the chicken
- 2 tablespoons honey For the honey pepper sauce
- 1 tablespoon soy sauce For flavor
- 1 tablespoon apple cider vinegar For acidity in the sauce
- 1 teaspoon black pepper Adjust to taste
- to taste salt For seasoning
For the Creamy Parmesan Pasta
- 12 ounces pasta (penne or fusilli recommended) Cooked to al dente
- 1 tablespoon olive oil For sautéing garlic
- 2 cloves garlic, minced Adds flavor to the cream sauce
- ½ cup heavy cream For the creamy sauce
- ¼ cup grated Parmesan cheese For a cheesy flavor
- to taste salt and pepper For seasoning the sauce
Instructions
Preparing the Honey Pepper Sauce
- In a small bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt. Set aside.
Cooking the Chicken
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Grill the chicken for 5 to 7 minutes on each side until golden brown, achieving an internal temperature of 165°F.
Cooking the Pasta
- Boil salted water in a large pot, then add pasta and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
Making the Creamy Sauce
- In the same skillet, heat olive oil over medium heat and sauté minced garlic for 1-2 minutes.
- Pour in heavy cream and let it simmer for about three minutes.
- Mix in grated Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
Combining the Flavors
- Add the cooked pasta to the skillet and toss gently to coat in the creamy sauce.
- Top with sliced honey pepper chicken, and mix well to distribute flavors.
Notes
Garnish with fresh parsley or red pepper flakes for added flavor. Store leftovers in an airtight container for up to three days.